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- Blackberry, apple and vanilla geometric…
Blackberry, apple and vanilla geometric…
Blackberry, apple and vanilla geometric tart
We’ve used honey to sweeten this modernist tart.
- 2 ready-rolled shortcrust pastry , (370g)
- 1 free-range egg, (beaten)
- 5 medium medium bramley apples, (peeled and chopped, 600g aprrox)
- 2 tbsp runny honey
- 150g blackberries
- 1½ tbsp vanilla bean paste
Total time required
- Cooking time:
- Preheat oven to 220ºC/200ºC fan/gas 7. Unroll the pastry (put the greaseproof paper it comes in to one side) and use a rolling pin to roll it a little wider to fit a 23cm tart tin. Use the rolling pin to lift the pastry onto the tin and gently press into the sides. Trim the excess pastry, then line with the greaseproof paper. Put in the freezer for 30 mins.
- Meanwhile, put the apples, honey and 3tbsp of water into a medium saucepan. Cook for 10 mins over a medium heat, stirring occasionally, until the apple softens. Add the blackberries and vanilla paste and simmer for 5 mins until the blackberries have softened but still hold their shape. Set aside to cool.
- When the pastry has rested, add baking beans on top of the greaseproof paper, then bake for 20 mins. Remove the beans and paper and return the pastry to the oven for 5 mins, until it feels sandy to touch and has no grey patches.
- Spoon the fruit filling into the tart case and chill in the freezer for 10 mins while you prepare the pastry triangles.
- Cut a 5cm equal-sided triangle out of greaseproof paper (to use as a stencil). Unroll the second packet of pastry and use the stencil to cut out 17 triangles. Make a stencil of a 3cm triangle and cut out 30. You may need a few less or more depending on your pattern. If the triangles become too soft, freeze them for 10 mins.
- To assemble, lay the large pastry triangles in a ring around the edge of the tart, corners touching. Then make a central ring by placing the remaining large triangles so their points touch the join of those in the outer ring.
- Put small triangles on top of the central ring in a circle pattern, getting closer and closer until the middle is full. Then put a small triangle on top of each large triangle in the outer ring.
- Use a small, sharp knife to draw a leaf pattern on the top triangles (optional). Glaze the pastry with the beaten egg. Freeze for 20 mins, then reglaze and bake for 25 mins until golden.
- Serve straight away with greek or coconut yogurt, cream or ice cream.
Recipe published with permission from OcadoLife magazine