Pre-heat oven to 170 degrees/gas mark 5.
8-10 large Bramley apples 300g blackberries
150-200g caster sugar.
For the pastry:
100g caster sugar
660g plain flour
2 medium eggs.
1. Lightly grease a tin approximately 24-26 x 3 cm deep.
2. Peel and thickly slice the apples. Place in a heavy saucepan with the sugar and a couple of tablespoons of cold water.
3. Cook gently on a low heat for 5-8 minutes, until the apple starts to soften. Transfer to a bowl and allow to cool while you make the pastry.
4. To make the pastry, beat the butter and sugar together until soft and pale in colour.
5. Add the flour and mix until the butter and sugar have absorbed the flour.
6. Add the eggs and continue to mix for a further 2-3 minutes, or until you have a very smooth dough.
7. Gently roll the pastry in some flour on a work surface to make two balls, one slightly bigger than the other. Cover in cling film and refrigerate for up to 1 hour.
1. Remove the dough from the fridge and on a lightly floured surface roll out the pastry into 2 discs.
2. Line the tin with the larger disc, pressing it down firmly to the edges. Fill with the fruit mixture adding the blackberries and some extra sugar if needed.
3. Brush the edges of the pastry with a little lightly beaten egg, and then carefully place the smaller pastry disc on top.
4. Gently press the two pastry discs together, trimming the overhanging pastry. Crimp the edges with a fork.
5. Brush the tart with some of the remaining egg wash and sprinkle an extra tablespoon of caster sugar on the top.
6. Bake the tart in a preheated oven for 45-55 minutes until the pastry is golden and the filling is bubbling. Remove from the oven and allow to cool for 10-15 minutes before serving with fresh cream, ice cream or custard.