Apple and Blackberry Crumble Tart with Cobnuts

  • 1 hr 30 mins
  • Serves 8
  • 4 pan
  • Vegetarian
  • Beginner

Ingredients

For the pastry:
325g butter
110g icing sugar
325g plain flour
1 egg
For the filling:
1kg cooking apples
A knob of butter
4 dessert spoons of caster sugar
200g blackberries, washed and hulled
2 dessert spoons of Yeo Valley Apple and Blackberry compote
For the cobnut crumble topping:
75g flour
50g jumbo oats
50g unsalted butter
40g golden brown caster sugar
100g peeled cobnuts

Method

1. First, make the pastry case. Beat the butter until soft, either by hand or in a food processor, and then add the icing sugar.
2. Add the egg and beat until combined, followed by the sieved flour and stir until all the ingredients are mixed.
3. Turn out before wrapping in clingfilm and pop into the fridge to chill for 30 minutes.
4. Once chilled, roll out and line a floured 10“ flan ring, then refrigerate for a further 20 minutes.
5. Cover base with parchment paper and add in baking beans. Cook for 15 minutes at 180C
6. Take out of the oven, remove the beans and place back in the oven until golden brown all over.
7. Meanwhile, make the fruit filling. Peel and core the apples and chop roughly into 1 cm cubes.
8. Add a knob of butter to a large pan on a medium heat and then add in the diced apples followed by the sugar. Cook for 3-4 minutes until the apples start to soften then remove from the heat.
9. Add the Yeo Valley Apple and Blackberry Compote to the cooked apple mixture, followed by the whole Blackberries and mix together.
10. To make the crumble topping, mix together the flour, jumbo oats, butter and brown sugar.
11. Finally, add the peeled cobnuts to the crumble mixture and set aside.
12. Now you can assemble the tart, pre heat your oven to 180C
13. Fill the cooked tart shell with the warm fruit filling
14. Generously sprinkle over the crumble topping and place on a tray ready for the oven
15. Place the tart in the oven for approximately 15 minutes or until golden brown on top and piping hot

Serve warm with Yeo Valley Vanilla Ice Cream

Similar Recipes

Hot Cross Bun & Apricot Butter Pudding

  • 50 mins
  • Serves 4
  • 1 pan
  • Vegetarian

Treacle and Almond Tart

  • 2 hrs
  • Serves 12
  • 3 pan
  • Vegetarian

Walnut and Cinnamon Meringues

  • 2 hrs 20 mins
  • Serves 12
  • 3 pan

Keep up with everything happening in the valley...

...including upcoming events, recipes, competitions and more. Just pop your email address in below:

By signing up, you’re confirming that you’re over 18 and would like us to send you our newsletters and offers by email. Remember, we’ll never pass on your information (unless you’ve specifically asked us to). Check out our Privacy Policy for more info.