Blackberry and Apple Streusel Tart

 
I've got another blackberry recipe. I tried to resist doing the
same thing but I saw them in the bowl and they were calling to
bake me. Also I needed to use up a BIG bowl of apples - and even
after that I had enough of the damn things for 2 litres of juice!
Anyway the pastry is really delicate so if you try rolling it out
within to pieces of baking floured parchment as I found out the
hard way, it's a lot easier. You could have this for other fruit
in season: blueberries and peaches would be good or maybe an all
nut one; seems like another post. If you try another idea tell me
how it went! Now for the recipe...


















For the pastry:
1 1/4 cups or 150g flour
1/3 cup or 80g cold unsalted butter, cut into cubes
1/4 cup or 25g confectioners/icing sugar
1/4 cup or 25g corn flour/ maize starch
1 egg yolk
2 tbsp water

For the filling:
5 small or 4 large cooking apples cored and sliced
a handful of blackberries
1/3 cup or 75g butter
1/2 cup or 90g brown sugar

For the streusel:
1/3 cup or 40g flour
2 tbsp or 30g butter
2 tbsp or 20g brown sugar
21/4 cup or 20g rolled oats

1. Sift together the flour, icing sugar and corn flour then rub
together until the mixture resembles fine crumbs. Add the egg
yolk and water and mix until it comes together and form into a
ball. Preheat the oven to 200 C/ 390 F Put the pastry in the
freezer for 5 minutes while you grease the tart case. Take the
pastry out of the freezer, roll it out and put it in the case.
Blind bake it for 15 minutes, then remove the lining and bake for
another 10 minutes or until golden brown.

2. Put the butter in the saucepan along with the sugar and apples
and cook until soft but still whole. Pour into the tart case
making sure not to get any of the butter mixture in and top with
the blackberries.

3. Rub all of the streusel ingredients togther until chunky and
top the tart. Bake for 15 minutes until golden brown.