Ingredients:

  • 250g All-Purpose Flour (for pastry)
  • 50g Caster Sugar (for pastry)
  • Pinch Fine Sea Salt (for pastry)
  • 125g Unsalted Butter, cold and cubed (for pastry)
  • 1 Large Egg Yolk (for pastry)
  • 1-2 Tbsp Ice Water (for pastry)
  • 750g Bramley or Granny Smith apples, peeled and chunked (for filling)
  • 200g Fresh or frozen blackberries (for filling)
  • 75g Granulated Sugar (for filling)
  • Juice of ½ small lemon (for filling)
  • 2 Tbsp Cornflour (Cornstarch) (for filling)
  • 1 tsp Ground Cinnamon (for filling)
  • 150g All-Purpose Flour (for crumble)
  • 75g Rolled Oats (for crumble)
  • 75g Light Brown Sugar, packed (for crumble)
  • 100g Unsalted Butter, cold and cubed (for crumble)

Instructions:

  1. Prepare the Pastry: Combine flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse breadcrumbs. Mix in the yolk. Add ice water sparingly, just until the dough barely comes together. Form into a disc, wrap, and chill for at least 30 minutes.
  2. Prepare the Crumble: In a separate bowl, combine flour, oats, and brown sugar. Cut in the cold butter until large, pebble-sized crumbs form. Chill until needed.
  3. Roll and Line the Tart Shell: Roll out the chilled dough to about 1/8-inch thickness. Carefully transfer to a 9-inch tart pan, pressing gently into the flutes. Trim the edges. Prick the base thoroughly with a fork.
  4. Blind Bake (Par-Bake): Chill the lined shell again for 15 minutes. Preheat oven to 375°F (190°C). Line the shell with parchment paper and fill with pie weights or beans. Bake for 15 minutes. Remove weights and paper; bake for another 5-7 minutes until the base looks dry and pale gold. Let cool slightly.
  5. Prepare the Filling: Toss the apple chunks with sugar, lemon juice, cinnamon, and cornflour. Gently fold in the blackberries, ensuring they don't break down too much.
  6. Assemble and Bake: Pour the fruit filling evenly into the pre-baked tart shell. Sprinkle the chilled crumble topping generously and evenly over the fruit.
  7. Final Bake: Bake for 50–60 minutes. The crumble should be deep golden brown, and the fruit juices should be visibly bubbling thickly through the topping.
  8. Cool: Allow the tart to cool on a wire rack for at least 30 minutes before slicing. This allows the filling to fully set.