Apples and blackberries are two delicious fruits which are traditionally cooked together in old-fashioned tarts and pies.
4 oz (100 g) shortcrust pastry
1 lb (450 g) cooking (tart) apples, peeled, cored and sliced
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1 egg, separated
1/4 cup (50 g) 2 oz brown sugar
25 g (1 oz) sultanas (golden raisins)
8 oz (225 g) blackberries, or 200 g (7 oz) can blackberries, drained
1/2 level tsp (2.5 ml) ground cinnamon
1 lb (450 g) cooking (tart) apples, peeled, cored and sliced
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1 egg, separated
1/4 cup (50 g) 2 oz brown sugar
25 g (1 oz) sultanas (golden raisins)
8 oz (225 g) blackberries, or 200 g (7 oz) can blackberries, drained
1/2 level tsp (2.5 ml) ground cinnamon
method
1. Roll out the pastry and use to line a 20.5 cm (8 inch) flan ring. Arrange the apples in the flan case.
2. Melt the butter, remove from heat and cool. Beat in the egg yolk and add the sugar, sultanas, blackberries, cinnamon and butter. Mix well together and place in the flan case.
3. Bake in the oven at 200°C (400°F) mark 6 for 30-35 minutes. Allow to cool.
4. Whip the fresh cream until softly stiff. Whip the egg white until stiff and fold into the fresh cream. Pile on top of tart and serve.
2. Melt the butter, remove from heat and cool. Beat in the egg yolk and add the sugar, sultanas, blackberries, cinnamon and butter. Mix well together and place in the flan case.
3. Bake in the oven at 200°C (400°F) mark 6 for 30-35 minutes. Allow to cool.
4. Whip the fresh cream until softly stiff. Whip the egg white until stiff and fold into the fresh cream. Pile on top of tart and serve.
serving amount
serves 6
rate this recipe
9.0
out of 10
3 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
