SPICED APPLE AND BLACKBERRY TART

Spiced Apple and Blackberry Tart image

Hey! I'm 14 years old and I love to cook with ambitions to becoming a chef when I grow up and to encourage me to practise my cooking more often I am attempting to invent new recipes and uploading them here. This is a quick recipe I improvised after me and my Dad went blackberry picking in the field behind our house.

Provided by Jared Smith

Time 55m

Yield Serves 8

Number Of Ingredients 17

Ingredients

110g Plain Flour
A Pinch of Salt
55g Butter (Cut into small cubes)
30ml Cold Tap Water (more may be needed)
110g Plain Flour
A Pinch of Salt
55g Butter (Cut into small cubes)
30ml Cold Tap Water (more may be needed)
2 Braeburn Apples
2 Cups of Blackberries
50ml Cold Tap Water
100g Caster Sugar
150ml Cartoned Orange Juice
2 Star Anise Pods
3 Cloves
1tsp Ginger
2tbsp Orange Juice

Steps:

Pre-heat the oven to 190oC. In a large bowl, mix together the plain flour and salt. Then add the butter and rub the ingredients together using your fingers until the mixture resembles breadcrumbs. Next, gradually add the water, mixing with a knife at all times, until the dough can easily stick together. Wrap in cling-film and leave to cool in the fridge for 10-15 minutes - or whenever you have finished preparing the fruit and syrup.
Wash the blackberries in a colander before transferring into a bowl. Peel the apples and chop into 1/2 inch cubes (an even size is necessary if the apples are going to cook evenly). Heat a saucepan over medium heat with the salt and water. Mix so that the sugar has fully dissolved. Leave to heat for a few minutes before adding the star anise, cloves, ginger and the orange juice(of both sorts). Turn the heat down and let the syrup simmer until it is needed.
Remove the pastry from the fridge and place onto a floured work-surface. Add flour to the rolling pin and roll out until the pastry is roughly 1/2 cm thick and will fit over an 8" flan tray. Grease the tray and lift the pastry onto it. Push down into the edges and gently poke holes into the base using a fork - make sure you do this all the way to the edges. Place into the oven and bake blind for 10-15 minutes or just when the pastry is starting to turn golden brown.
Remove the pastry from the oven leave to one side while you add the apples and blackberries to the syrup. Turn off the heat on the hob and evenly poor the fruit and syrup into the pastry. Place back in the oven and cook for 15-20 minutes and when the fruit has turned dark red and the pastry is evenly golden brown.
Sprinkle with orange zest and cut pieces as big or small as you desire. Enjoy!