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Thermomix Apple Blackberry Tart

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This super delicious Thermomix Apple Blackberry Tart is an exceptionally tasty dessert after a yummy dinner. Serve it with vanilla ice cream. "What a lovely crust" When you are in need for some serious dessert and you haven't got much time to prepare one, the Thermomix apple blackberry tart is as good as it can possibly get. The apple goes so well with blackberry and creates a lovely sweet flavour that is balanced with a crusty tart shell. The secret to getting a super nice tart shell is to brush it with some egg wash just before the blind baking stage is finished. It will add a lovely glow and makes it super tasty. If you feel like I've just talked a whole lot of big words and you are not sure what I mean by egg, wash, blind baking, etc., just leave me a comment, I will be happy to explain.


Apple Blackberry Tart

  • 225 g butter
  • 50 g caster sugar
  • 1 egg
  • 350 g plain flour


  • 2 Bramley apples cored and quartered
  • 3 Braeburn apples each cored and sliced into 16 slices
  • 150 g brown sugar
  • 1 tsp ground cinnamon
  • 50 g butter
  • 1 orange zest
  • 200 g blackberries

To finish

  • 1 egg
  • 50 g brown sugar


  1. Place the butter, caster sugar, egg and plain flour in the mixing bowl. Combine 20 Sec. / Speed 6. Remove and wrap in clingfilm. Chill for 1 hour.
  2. Meanwhile, preheat the oven to 180°C. Place the Bramley apples in the mixing bowl. Chop 3 Sec. / Speed 5. Add the braeburn apple slices, brown sugar, ground cinnamon and orange zest and cook 15 Min. / 100°C / Reverse Speed Stir. Stir in the blackberries and stir 20 Sec. / Reverse Speed Stir. Set aside and leave to cool slightly.
  3. Uncover the pastry and divide in half. Place one half back in the fridge and roll out the other half to 0.75cm thickness. Line a 23cm loose bottom tart dish with it and prick the base. Chill for 10 minutes. Then line with greaseproof paper and oil with baking beans or dried beans.
  4. Bake for 10 minutes, then remove the baking beans and greaseproof paper and bake again for 5 minutes. Crack the egg into a small bowl and whisk with a fork slightly. Brush the pastry with a bit of the egg and bake for a further 2 minutes. Remove and set aside.
  5. Drain all the excess liquid from the fruit, then spoon into the pie case. Roll out the remaining pastry to 0.75cm thick, then cut into ten strips. Line them on top of the filling 5 each way. Brush with the remaining egg and sprinkle with the brown sugar. Bake for 35-45 minutes until golden brown. Leave to cool slightly, then cut up and serve warm with vanilla ice cream. Enjoy!

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