Recipe

Apple And Blackberry Pie With Mint Creme Fraiche Recipe

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Ingredients

Directions

Step #1 Roll out the pastry on a lightly floured surface to a circle big enough to line a 23cm (9 inch) fluted flan tin.
Step #2 Trim the edges, cover & chill for 20 mins.
Step #3 Preheat the oven to 190 C, 375 F, Gas Mark 5.
Step #4 Lightly prick the pastry case base with a fork & line with a circle of greaseproof paper.
Step #5 Fill with ceramic baking beans or dried pasta.
Step #6 Bake in the preheated oven for 10 mins, remove the baking beans and paper & return the pastry case to the oven for a further 5 mins.
Step #7 allow this to cool slightly.
Step #8 Increase the oven temperature to 220 C, 425F F, Gas Mark 7.
Step #9 Cream the butter & sugar together in a mixing bowl.
Step #10 Add the eggs slowly whisking or beating well after each addition.
Step #11 Add the vanilla essence.
Step #12 stir in the the ground almonds, then spread the mixture evenly over the base of the pastry case.
Step #13 Arrange the apple & blackberries on the frangipane.
Step #14 Bake in the preheated oven for 15 mins then reduce the oven temperature to 180 C, 350 F, Gas Mark 4.
Step #15 Bake for a further 20-25 mins until the frangipane mixture is risen, golden brown & firm to touch.
Step #16 Cover with foil if over browns during cooking.
Step #17 carefully heat the apricot jam then brush over the tart whilst still warm.
Step #18 Notes Serve the tart warm with thick double cream, creme fraiche, creme anglaise or vanilla ice cream.
Step #19 --.
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