Apple Tart - musings on a theme

I know I already have an Apple Tart recipe posted here from last year. This is a slight twist on that theme as I added blueberries. Blackberry and apple is another more common blend but is limited by the short season unless you freeze your blackberries (as I did last year she said smugly!) for use throughout the year. Pics of both are shown - should be easy to tell apart!

So I got this lovely pie template from Jany and Shayne for Christmas and this was the result the first time I used it. It gives a lovely quirky topping with either hearts or a nice lacy doily-type design. I usually do open tarts with a lattice design so this is another variation. This template came from TK Maxx which I thought was a clothing discount store but they evidently do homewares as well. I can't resist these shops as I am a bit of a gadget junkie, and invariably get something that's a must-have in the shop however little use it'll get once in the kitchen!

I got this aesthetically lovely timer from Ikea from a friend I took there one day, and love how it looks, although its practicality is dubious as I not really a timer person, preferring to look and check the food. Also, my oven has a timer which I've never really learnt to programme; having mastered the digital clock I felt that was enough technology for one appliance! My microwave died five years ago and hasn't been replace - I have never missed it, though there are odd grumblings at kids unable to instantly reheat dinners or defrost something last minute.














I am probably old-fashioned regarding cooking and baking - I like steaming and pressure cooking some things, but generally a beef stew or curry that's been simmering for about 4-5 hours on a low heat on the stove-top is the best. Slow cooking is much less suspect than something that's been fast-tracked in a microwave where I can't figure out how the heck that happens without major structural damage to the food, whereas the rationale behind slow cooking is perfectly logical. I'm happy to stay a Luddite in the kitchen, and leave the molecular gastronomy to the Adriá Ferráns and Heston Blumenthals of this world in their lab-kitchens in El Bulli in Catalunya and The Fat Duck in Bray (England, not Co. Wicklow!).

Paradoxically, I do love my kitchen machine though, and you can see the lovely crumbly pastry the food processor part makes. Perfect pastry with no sticky fingers!

How did I end up there? Back to apple tart with blueberries - here's the recipe and enjoy the end product. I will post it over on my very own Facebook group - Cakes, Bakes and Tasty Treats - and for those of you who haven't yet signed up please do so - the group has grown in recent weeks since I reactivated it.

Apple and Blueberry (or Blackberry) Tart

Ingredients:

1. 4-6 large Bramley cooking apples.
2. Handful of Blueberries or Blackberries (quickly rinse in cold water)
3. 1lb/450gm plain flour8oz/225gm chilled butter (preferable to margarine).
4. 2 oz/50gm sugar (or caster sugar or icing sugar) - optional if sweet pastry desired - otherwise omit.
5. 1 egg - optional if you want rich shortcrust pastry - otherwise omit.
6. A few tablespoons of cold water to bind.
   

Method:

1. Add butter to flour, chop up with knife and rub in with fingers to crumbly texture.
2. Add sugar and egg (if using) and water to bind stiffly.
3. Minimally handling, knead lightly on floured worktop/table.
4. Roll out enough pastry to cover large (10 inch/26cm diameter or smaller pie dishes if you prefer -makes 1 large or 2 small tarts).
5. Sprinke flour on pastry base in pie dish.
6. Fill pastry base with sliced peeled cooking apples and a handful of Blueberries or Blackberries.
7. Add enough sugar to sweeten apples - I sprinkle a generous amount to cover the apples like snow - see photo! - if you don't want a tart tart!
8. Roll enough pastry to cover the tart and cut pattern by using the template.
9. Lift the cut pastry top carefully with the rolling pin and place on top of fruit - use water on edges to stick pastry top to base.
10. Flute pastry edges with fingers or use fork to decorate edges.
11. Bake in top half of pre-heated oven (190 degrees Centigrade/375 degrees Fahrenheit) until golden brown, then move to lower half, reduce heat and bake for another 15-20 mins., totally about 35-40 mins.

Enjoy with a cup of tea and a nice dollop of ice cream or whipped cream. Total indulgence for a cold winter's day!