Homemade Autumn Tart
On Friday my workplace hosted a Macmillan Coffee Morning, and as a coffee, cake and all things baking lover I was excited to get involved, it was just the pick me up I needed after a week spent fighting the flu. I knew that there would be lots of cakes and buns on offer so I decided a classic tart would be a nice addition to the spread on the day, after all who doesn’t love a slice of warm tart with a spoonful of whipped cream on the side. This tart recipe is a twist on a classic apple-pie, with some added autumn fruits for extra flavour, and is really straight forward. I used roll out pastry for this tart, as I had been sick all week and even though I had intended to make my own pastry I didn’t get around to it, however you can use your own pastry mix if you prefer.
- 2 360g packets of ready roll shortcrust pastry
- 1 large brambly apple
- 2 fully ripe pears
- 1 punnet blackberries
- table sugar
- 1 egg
Preheat the oven to 200’C before you begin to insure your pastry cooks well.
- Start by opening out one packet of pastry, take care to unroll it slowly to prevent the pastry cracking and remember that pastry is easiest to work with when it’s cold from the fridge. Use your tart tin as a guide to cut a circle shape from the pastry (remember to leave a least an inch around the edge of you tin as you cut to allow for the depth of your tin). Use the circle you have cut to line your tin, press down gently with your finer tips and trim any excess pastry from the lip of the tin with the back of a clean knife. Place the lined tin to one side and save any extra pastry for decorating.
- Core and cube the apple and pears, toss in a bowl with about 2 tablespoons sugar and 1 table spoon cinnamon. Tip the spiced fruits into the lined tin and spread out evenly to fill the tart. Add the blackberries on top and pour 4-5 tablespoons of water over the fruit.
- Unroll the second packet of pastry; once again use your tin as a guide to cut a circle which will be the top of your tart. Prep the base pastry by gently brushing water around the edge where the top will attach. Gently place the top circle of pastry over the fruit, take care not to pull or stretch the pastry as it will shrink back when its baked. Use the back of a fork to press around the edges of the tart and seal the top to the base; once again trim any excess pastry around the edge using the back of a knife.
- Use a fork to prick some holes in the top of the tart, this will allow the steam from the fruit to escape as the tart bakes. Now you can use the left over pastry from the trimmings to decorate the top of your tart, I went for seasonal leaves. Finally generously brush the top of the tart with a beaten egg and bake for 45-55 minutes. Allow to cool on a wire rack before serving.