Rustic Mulberry & Apple Tart
Ingredients
Pastry
1 1/2 cups of plain flour
180g of cold butter, cubed
2 tablespoons of sugar
1/3 of a cup of chilled water
1 teaspoon of salt
1 tablespoon of milk
Filling
2 Granny Smith green apples
2 cups of fresh mulberries, washed 1 teaspoon of ground cinnamon 2 tablespoons of water 1 tablespoon of honey
1 tablespoon of sugar
Method
1. Heat oven to 180C (350 F).
2. To make pastry rub butter in to flour, sugar and salt until large crumbs form. Sprinkle with chilled water and mix in to a rough dough. Transfer to a floured board and knead for about 2-3 minutes. Roll out flat in to a circle shape approximately 16 inches in diameter and 1/4 inch thick. Lay pastry flat on a sheet of baking paper on a baking tray. 3. To make the filling, peel and core apples and cut in to 1cm pieces. Add apples, sugar, honey and water in to a saucepan and simmer over a low heat for about 20 minutes until apples are lovely and soft. Add in mulberries, stir through gently and cook for a further 1-2 minutes. Remove from heat and allow to cool slightly.
4. Spoon the apple and mulberry mix in to the middle of the
pastry, leaving about a 4 inch border at the edges.
5. Fold the pastry in from the sides to form the tart casing. Using a pastry brush to brush the edges of the pastry with milk and sprinkle with a little extra sugar.
6. Place tart on a baking tray and bake in oven for 50-55 minutes until the tart pastry is golden and the mulberry mix is bubbling. Remove from oven and allow to cool slightly. Serve with double dollop cream.