A few days ago, as I was strolling around, I stumbled across a street vendor selling blackberries for $1.50 per box. And that’s where the idea for this Quick Blackberry Apple Tart started. What choice did I have?
To put it simply, I require more humorous tales.
My original idea was to wolf them down raw, but after a couple of days, I noticed that they were looking a little (dare I say it?) mushy and in immediate need of use.
But in a batch of muffins or a cake, my sad little 6 oz. package of blackberries wasn’t going to go very far, and we all know how successful my baking attempts usually are.
That’s how I landed on this recipe for a blackberry apple tart that’s both simple and reliable. If you can’t find any fresh blackberries, warmed blackberry preserves are a fine substitute.
- 170g of blackberries
- 3 peeled and thinly sliced apples
- 1 sheet of thawed puff pastry
- 1 beaten egg
- 1 tablespoon of warmed honey
- 1 tablespoon of butter
- 2 teaspoons of sugar
- 1 teaspoon of vanilla
- zest and juice of ½ a lemon
- Turn on the oven to 425 degrees Fahrenheit. You may make a rich and syrupy blackberry sauce by heating the berries, sugar, and vanilla bean paste in a small pot. You can omit this step if you like and simply use warmed blackberry preserves. Put the apples in a bowl and sprinkle on some lemon juice and zest.
- Roll out the puff pastry square on a baking sheet covered in parchment paper until there are no more seams.
- Cover the puff pastry with the blackberry filling, leaving a border of about an inch all the way around. Spread the apples out on the crust and drizzle with the honey. Bake the tart for 18-20 minutes, or until the apples are tender and the dough is golden, and then dot the entire thing with butter.
- Serve the delicious Quick Blackberry Apple Tart!