I can’t quite believe that I’ve written 100 blog posts in just 11 months. I’ve been visited thousands of times by people in 62 countries- lucky me!
To celebrate I’m using my garden grown produce to make some fruity free-form tarts to bring to Angie’s for Fiesta Friday.
The blackberries have really taken off in the garden, so as well as packing up the freezer, Dr Doolittle has made several scrumptious jars of blackberry jam. The apples are back too, so I picked a couple especially for these tarts. Oooh, has anyone got any elderberry recipes? We’ve got plenty of those popping up and I’d love some new ideas!
BLACKBERRY JAM & APPLE TARTS
400g plain flour
200g cool butter, cut into cubes
50g caster sugar
2 egg yolks
6 tbsp blackberry jam (I used a jar of Dr Doolittle’s homemade blackberry jam)
200g of blackberries (a small handful per tart)
2-3 apples, cored and chopped
Sift the flour into a bowl and rub in the butter to make ‘breadcrumbs’. Stir in the sugar. Beat the egg yolks then pour into the flour mixture. Mix gently with a round-bladed knife then mould by hand into a soft dough. If necessary, add a little cold water. Wrap in clingfilm and place in the fridge for 20 minutes before rolling out.
Preheat the oven to 190°, I turned the rayburn off!
Roll out the pastry and cut into 6 equal circles (I cut around a soup bowl) and place onto a lined baking tray.
Spread blackberry jam over the bottom of the pastry. Place a handful of berries on each circle. Dice the apples into small cubes and scatter evenly over the pastry, leaving a border to allow for a boarder.
Brush the pastry borders with beaten egg or milk and then pinch up the pastry to create a wall around the tart.
Sprinkle with a little brown sugar and cinnamon. Bake for 15-20 minutes or until golden brown.
Serve with icecream or cream or custard… Or just eat as it is!
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