This has to be the easiest ever blackberry and apple tart that is totally delicious with those sweet juicy apple slices and the tangy sweet yet tart blackberries all lightly spiced with a crisp pastry.
My Mum always made apple tarts and pies every Sunday and in the Autumn she would always make blackberry and apple tart instead. I must admit I far preferred the tart with the blackberries added as it was so juicy and colourful and tasted amazing. Actually, in our house this was always called an apple and bramble tart. I don’t think I ever heard the word blackberry till I was an adult as they are always brambles here in Scotland.
Roll on rather a lot of years and here is my super quick and easy version of my Mum’s apple and blackberry tart recipe.
I’ve gone for a more modern rustic apple and blackberry tart than my Mum would have. In fact this is more of a French style blackberry and apple galette meaning that it is more of a flat free-form fruit pie/tart.
Ingredients for blackberry and apple tart
This simple tart has very few ingredients, it’s storecupboard basics really and gorgeous seasonal blackberries and apples.
Apples – I have used standard eating apples dor this blackberry and apple tart recipe. My favourite Cox’s apples to be precise. I don’t use cooking apples in my apple tart as I find them too tart, oops couldn’t resist that one!
Blackberries – forage for your own blackberries (or brambles as we call them here in Scotland) if you can or buy them in the supermarket.
Spice – Now most folks would settle for just cinnamon in their apple and blackberry pie but I like to have a deeper flavour so I use Chinese 5 Spice mix which contains cinnamon, fennel, star anise, black pepper and cloves.
You could also use Mixed Spice, Pumpkin Spice or Apple Pie Spice mix.
Pastry – By all means feel free to make your own shortcrust pastry it is easy to make. However, this is my quick and easy blackberry and apple tart recipe so I’m just using the ready-made shortcrust pastry easily available in any supermarket.
Egg – One egg is all you need to act as glue to hold the edges of your apple and blackberry pie base and to gloss the pie as it is baking.
Sugar – I’ve used Demerara sugar for that slight caramel-like flavour and to add a little extra sweetness to my blackberry and apple tart.
Can you use frozen blackberries?
Yes, you can use frozen blackberries in this apple and blackberry tart recipe. Just defrost them thoroughly in a sieve so all excess water drains off them.
How to make blackberry and apple tart
First, you will want to slice the apples thinly. I like to slice mine to about 3mm thick so they cook quickly and evenly.
Don’t bother to peel the apples before slicing them. The apple peel is full of nutrition and tastes great. Also the colour of the peel adds interest to your apple and blackberry pie.
If you are not going to build and bake your apple and blackberry pie right away then squeeze some lemon juice over the apples to stop them from going brown.
The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.
Slicing the apples is probably the most difficult part of making this super easy blackberry and apple galette recipe.
All you have to do now is unroll the pastry and lay it on a lined baking tray. Now add the slices of apple and all the blackberries keeping everything even throughout the tart and make sure that you leave a border of about 2cm around the fruit.
Sprinkle with the demerara sugar and Chinese 5 Spice mix and that is the tart filling done.
Whisk the egg and use this to paint all round the edge of the pastry then fold up the edge to form the casing. The egg will act as a sort of glue and help keep the pastry in place when you fold it over for your blackberry and apple tart and stop all those gorgeous juices from spilling out.
Finally, paint the rolled-over pastry with the egg so that it will make the tart all lovely and golden when it bakes.
You only need to bake your apple and blackberry tart for about 15-20 minutes till it is golden and that’s it.
This really has to be the quickest and easiest blackberry and apple tart ever!
What’s the difference between a tart and a pie?
There is often some confusion as to what makes a tart a tart and a pie something different. Well, a tart doesn’t have to have a top. Sometimes you will see an apple tart with a lattice-type top but in general, a tart just has a pastry base.
A pie, on the other hand has both a pastry base and a pastry top and is very often deeper than a tart.
Now to add more confusion a galette is the French form of rustic style free-form tart which is what this rustic blackberry and apple bake really is.
How many does this serve?
This lovely rustic blackberry and apple tart will serve 6 people.
I like to serve my blackberry and apple tart warm with cream or custard simply poured over it for added creaminess and to offset the sweet/tartness of the fruit in the tart.
You can serve this apple and blackberry galette a la mode with ice-cream on the side. Vanilla ice-cream works beautifully with this fruit combination.
Your blackberry and apple tart will keep for about 2 days covered in the fridge. You can wrap it and freeze it for up to 3 months. But since this galette is so easy to make it is worth making it fresh.
Looking for more easy tarts to try? Then check out these other super recipes before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Quick And Easy Blackberry And Apple Tart
- 3 apples
- 150 g blackberries
- 2 tbsp Demerara sugar
- 1/4 tsp Chinese 5 Spice
- 320 g shortcrust pastry ready rolled
- 1 egg beaten
- Preheat the oven to 200C and line a baking sheet
- Finely slice the apples and if not using immediately add a squeeze of lemon juice to stop them going brown
- Unroll the pastry sheet onto a lined baking tray and lay on it the apple slices and blackberries leaving a 2cm border all around.
- Sprinkle the tart filling with the demerara sugar and the spices
- Paint the edges of the tart with egg and roll over to make a rim for your tart then paint this with egg to glaze it in the oven.
- Bake for 20 minutes or until golden