Tyrone Apple and Blackberry Tart
A traditional Ulster plate tart filled with tart sliced cooking apples and juicy wild blackberries baked inside a crisp, buttery shortcrust pastry.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 65 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •23cm enamel pie plate or metal tart tin
- •Rolling pin
- •Mixing bowl
- •Pastry brush
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 16 g
- carbs
- 56 g
- fibre
- 3 g
- protein
- 4 g
- calories
- 380 kcal
Instructions
- 1
Rub the cold butter into the plain flour and 25g caster sugar until the mixture resembles fine breadcrumbs.
- 2
Add the cold water gradually, bringing the pastry together with your hands into a smooth dough.
- 3
Divide the dough into two balls, one slightly larger, and rest in the fridge for 20 minutes.
- 4
Roll out the larger dough ball on a lightly floured surface to line a 23cm pie plate.
- 5
Toss the sliced apples and blackberries together in a bowl with 75g caster sugar and ground cloves.
- 6
Mound the fruit mixture evenly into the pastry-lined pie plate.
- 7
Roll out the remaining pastry to form the lid and lay it gently over the fruit filling.
- 8
Trim excess pastry, press and crimp the edges firmly to seal, and cut two steam slits in the centre.
- 9
Brush the top lightly with milk and scatter the demerara sugar evenly over the crust.
- 10
Bake at 190C (170C fan) for 35 to 40 minutes until the pastry is deep golden and fruit is tender.
Chef's tips
Bramley cooking apples soften to a light fluff that pairs brilliantly with the tartness of wild blackberries. Ensure your foraged blackberries are completely dry after washing to avoid making the bottom crust soggy.
Ingredient substitutions
- cooking apples → Granny Smith or other firm, tart dessert apples
- unsalted butter → dairy-free baking block
Storage
Cover and keep at room temperature for up to two days, or store in the fridge for up to four days.
Reheating
Reheat tart slices on a baking tray in an oven preheated to 160C for 10 minutes until warmed through.
Common mistakes to avoid
- •Overworking the dough, which results in a tough pastry rather than a tender, flaky crust.
- •Failing to seal the edges securely, causing delicious fruit juices to leak and burn on the plate.
Serving suggestions
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