I’ve got a similar recipe to this tart in my most recent cookbook. That version includes a rich peanut frangipane and is studded with fresh blackberries for something that is decidedly nut-forward. This recipe, however, leans much more to the fruity side, with the peanut butter crumble playing second fiddle to the blackberry and apple filling. A perfect choice for an end of summer, early autumn pudding.
Blackberry and peanut butter tart
Prep 10 min
Chill 2 hr 30 min+
Cook 1 hr 10 min
Serves 8-10
For the pastry
170g plain flour
2 tbsp icing sugar
80g cold unsalted butter
1 egg yolk
For the filling
2 apples
300g blackberries
3 tbsp caster sugar
1½ tsp cornflour
For the crumble
50g plain flour
20g light brown sugar
30g crunchy peanut butter
30g melted butter
To make the pastry, put the flour, sugar and butter in a bowl and rub with your fingertips until you get a breadcrumb consistency. Make a well in the centre, pour in the egg yolk and 20ml water, then use a table knife to stir it until the mix starts to clump. Gently bring the dough together with your hands, wrap in clingfilm and chill for two to three hours, or until firm.
Heat the oven to 190C (170C fan)/375F/gas 5. Roll out the pastry into a 23cm tart tin, leaving a bit of an overhang, then chill again for 30 minutes (or freeze for 10 minutes).
Use a sharp knife to trim the overhanging pastry, then line the inside of the tart with baking paper and fill with baking beans or uncooked rice. Blind bake for 20 minutes, then remove the paper and beans, and return to the oven for a further 10 minutes, until the pastry is lightly browned. Set aside while you make the filling.
Grate the apples, then use your hands to squeeze out all the juice (save it to drink!). Put 200g of the blackberries and the sugar in a bowl, then mash with a fork. Stir in the cornflour and the grated apples, then add the remaining blackberries and set aside.
For the crumble, put the flour, sugar and peanut butter in a small bowl. Rub them together with your fingertips until coarsely combined, then stir in the melted butter.
Tip the blackberry filling into the pastry case and top with the crumble mix. Return to the oven and bake for another 20 minutes, or until the crumble is golden. Remove, leave to cool completely, then serve with cream.
