Apple Blackberry Tart

Apples and blackberries combined are like marrying summer and fall - magical! This Apple Blackberry tart is made with a simple whole wheat crust, filled with juicy apples and blackberries, and topped with streusel.

Prep Time45

Cook Time50

Chilling3

Total Time4 35

Course: Afternoon Kaffee, Dessert

Cuisine: American, German

Keyword: apple, blackberry, Streusel, tart

Servings:

Calories: 392kcal

Equipment

9" removable base tart pan 8" or 10" will work too -see notes

Ingredients

Apple & Blackberry filling

2 honey crisp apples medium to large, 3 if small
1.5 lemons juiced
75 grams granulated sugar
21 grams cornstarch
275 grams blackberries fresh or frozen

Crust & Streusel

168 grams unsalted butter
1/2 teaspoon fine sea salt
1 teaspoon vanilla extract
90 grams granulated sugar
108 grams whole wheat flour
96 grams all purpose flour

Additional

20 grams bread crumbs
25 grams turbinado sugar

Instructions

Apple & Blackberry Filling

Peel and core the apples.
Chop into 1/2" chunks and add into a medium pot along with the juice of one and a half lemons. Stir to combine.
In a separate small bowl, stir together the sugar and cornstarch. Pour the mixture into the pot with the apples and stir again.
Place the pan over low heat and stir frequently while the juices begin to thicken. Cook just until thick - it should look almost a little gloopy.
Remove from the heat and pour in the blackberries. Stir for about 2 minutes to combine and allow the blackberries to start to break down a little.
Pour into a large shallow bowl to let it cool down while you prepare the crust.

Crust & Streusel

Cut the butter into 1" cubes and add to a heat and microwave safe bowl. Heat briefly in 15 second intervals until the butter has just started to melt but isn't fully melted.
Add the sugar, vanilla, and salt into the bowl with the butter and stir to combine.
Pour in both flours and use a fork to cut the butter into the flour. Mix until just combined.
Pour about 320 grams of the crust (adjust as needed for the size of your pan) into the tart pan. Press the crust into the sides of the pan and across the bottom with your fingers. Use your thumb or your pointer finger to really press it into the bottom corner so that you don't get a super thick pastry corner.
The crust should be just thick enough that you can't see the pan poking through.
Trim off any excess crust at the top of the tart pan with a knife.
Place the tart in the fridge to chill for 45 minutes.
Preheat the oven to 350º F and place a rack in the center of the oven.

Assemble & Bake

Sprinkle the bread crumbs across the bottom of the chilled tart.
Carefully pour the cooled apple and blackberry filling into the crust.
Sprinkle the top with the remaining crust dough so that you create streusel on top.
Optionally sprinkle with a few tablespoons of turbinado sugar.
Place the assembled tart on a baking sheet.
Then place the baking sheet with the tart into the preheated oven.
Bake for 30 minutes, then rotate the pan 180 degrees and bake for another 20-30 minutes until the streusel is golden brown and the fruit filling is bubbling.
Once baked, remove the pan from the oven and place on a wire rack to cool until it is room temperature. Then, move it to the fridge and allow it to set for at least an hour.
To remove it from the tart pan, place the pan on top of a small bowl or jar. Wiggle the pan edge away from the crust to carefully pop it off and let it come down from the tart.
You may need to loosen the pan edge from the bottom with a dinner knife if there was any butter that leaked and hardened. Do this by running the knife in between the bottom of the pan and the edge piece (this is underneath the tart).
Once the edge is removed, slice the tart as desired and top with vanilla ice cream or Vanille soße.

Notes

Tips for making Apple Blackberry Tart

Don't skip any of the steps or ingredients!!! I'm literally the first person to admit that I change so many things when I'm baking and cooking but truly I tested this one so many times and each ingredient is there for a reason.
The butter for the crust should ideally be softer than room temperature, even slightly melted, but not fully melted. If it's too melted the crust will be sticky and hard to press into the form. If this is the case, put it in the fridge for 5-10 minutes and then keep going.
When pressing the tart crust into the pan, be sure to really press into the corners where the sides meet the bottom of the pan. Otherwise it can be easy to end up with really thick pastry in the corners which may not bake fully or just isn't that pleasant to try and break through with a fork.
Sometimes I don't feel like peeling apples and technically you don't HAVE too but I would recommend it in this recipe. You really want the filling to have a little texture but be mostly soft in comparison with the tart shell and streusel.
Fresh or frozen blackberries will work! But if you're fresh blackberries are wildly long, I would recommend chopping em in half first so that the size matches everything else.
Don't stress if your pan is 8" instead of 9" or 10" all it means is that you'll have a little extra streusel for the top!

Nutrition