Mary Berry's Absolute Favourites: Winter crumble tart   (2024)

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The perfect combination of apple and blackberry tart with a crumble, this is ideal for using home-grown or foraged fruit in the autumn or winter. The filling is delicious, and any spare fruit can be used asan indulgent, syrupy sauce. The finished tart can be made ahead and kept for up to a day at room temperature, stored in a lidded container or covered with foil. Perfect served with a jug of hot custard.

Serves 8

FOR THE PASTRY

• 225g (8oz) plain flour, plus extra for dusting
• 125g (4½ oz) cold butter, cut into cubes
• 30g (1oz) caster sugar
• 1 large egg, beaten

FOR THE FILLING

• 4 large Bramley apples (about 1.2kg/2lb 10oz), peeled, cored and cut into small chunks
• 150g (5oz) caster sugar
• 275g (10oz) fresh blackberries

FOR THE TOPPING

• 175g (6oz) plain flour
• 100g (4oz) butter at room temperature,
• cut into cubes
• 50g (2oz) rolled oats
• 100g (4oz) demerara sugar
• 50g (2oz) hazelnuts, roasted and chopped

1 You will need a 28cm (11in), round, loose-bottomed, fluted tart tin, 3cm-4cm (1¼ in-1½ in) deep, baking paper and some baking beans. Preheat the oven to 200C/180C fan/gas 6.

2 To make the pastry, measure the flour and butter into a food processor and whiz until the mixture resembles breadcrumbs (or place in a mixing bowl and rub the butter into the flour with your fingertips). Add the sugar, 1-2 tablespoons of cold water and the egg and mix again until it forms a smooth dough.

3 Tip the dough on to a lightly floured work surface and roll out into a circle large enough to line the tart tin or dish and about 3mm (⅛ in) thick. Press into the base and sides of the tin and make a small lip around the top. Prick the base all over with a fork and place in the fridge to chill for 15 minutes.

4 Line the chilled pastry case with baking paper and baking beans and cook in the oven for about 15 minutes. Remove the beans and paper, then lower the oven temperature to 160C/140C fan/gas 3 and bake for a further 10 minutes until crisp and golden. Set the tin aside to cool, leaving the oven on.

5 To make the filling, place the apples and sugar in a large, deep saucepan with 2 tablespoons of water over a medium heat and cook, stirring gently, for about 5 minutes. Cover with a lid and simmer, without stirring, for 5-10 minutes until the apples begin to soften while still keeping their shape. Add the blackberries, carefully stirring them into the apples, and cook for a further 5-10 minutes until both fruits are just tender. Set aside to cool.

6 Meanwhile, make the crumble topping by measuring the flour and butter into a bowl and rubbing them together with your fingertips until the mixture resembles breadcrumbs. Add the remaining ingredients and rub in until the mixture has formed small clumps. Alternatively, whiz all the ingredients in the food processor (no need to wash this out after making the pastry).

7 Pour the cooked fruit into a colander set over a bowl to collect the juice. Spoon the fruit into the cooked pastry case. If you have any left over, add to the reserved juice. Sprinkle the crumble mixture over the top and bake in the oven (at the same temperature) for 20-25 minutes or until the crumble is golden.

8 Put the reserved fruit and juice in a saucepan and boil for 3-4 minutes until syrupy. Serve the tart warm, in slices, with the extra fruit sauce spooned over and either custard or cream.

Mary Berry

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