Equipment
Ingredients
Rough Puff Pastry
- 250 g plain flour, chilled
- 250 g unsalted butter, cold, cut into 1cm cubes
- 4 g fine sea salt
- 130 ml ice water
Fruit Filling
- 3 bramley apples, peeled, cored, and sliced 5mm thick
- 150 g blackberries, fresh or frozen
- 100 g caster sugar
- 20 g cornstarch
- 10 ml lemon juice
Assembly
- 1 egg, beaten
- 15 g demerara sugar
Chantilly Cream
- 300 ml double cream, chilled
- 30 g icing sugar, sifted
- 5 ml vanilla bean paste
Nutrition (per serving)
Method
In a large bowl, mix the flour and salt. Add the cold cubed butter and toss to coat in flour. Using your fingertips, rub the butter loosely into the flour, leaving large chunks of butter visible (this is crucial for flaky layers).
Make a well in the center and pour in about 100ml of the ice water. Mix gently with a knife or hand until a rough dough forms, adding the remaining water only if dry flour remains. Do not overwork.
Shape the dough into a rough rectangle, wrap in plastic, and rest in the refrigerator for 20 minutes.
On a floured surface, roll the dough into a rectangle (approx 20cm x 40cm). Fold the top third down and the bottom third up (like a letter). Rotate the dough 90 degrees. Roll and fold again. Wrap and chill for another 30 minutes.
Repeat the rolling and folding process two more times. Wrap and chill for a final 30 minutes before use.
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
Toss the sliced Bramley apples and blackberries with the caster sugar, cornstarch, and lemon juice until evenly coated.
Roll the chilled pastry into a large rough circle, approximately 35cm in diameter and 3-4mm thick. Transfer to the prepared baking sheet.
Pile the fruit filling into the center of the pastry, leaving a 5cm border. Fold the edges of the pastry up and over the fruit, pleating as you go, leaving the center exposed. Brush the pastry edges with beaten egg and sprinkle with demerara sugar.
Bake for 35-40 minutes until the pastry is deeply golden brown and the fruit filling is bubbling.
While the tart cools slightly, whisk the double cream, sifted icing sugar, and vanilla bean paste until soft peaks form.
Slice the warm tart and serve immediately with a generous dollop of Chantilly cream.
Chef's Notes
- Bramley apples are incredibly tart and fluff up when cooked. Do not substitute with eating apples like Granny Smith if you want the traditional British texture contrast.
- Keep your butter visible in the dough! If you rub it in completely like a crumble, you will lose the flaky layers.
- For the cleanest pastry lift, use a chilled metal baking sheet if available, or preheat the baking sheet inside the oven and slide the parchment paper onto it.
- Cornstarch is essential here because blackberries and Bramleys both release a lot of juice; without it, you will have a soggy bottom.
- The resting times are non-negotiable for rough puff pastry to prevent shrinkage during baking.
Storage
Refrigerator: 2 days — Pastry will lose crispness; reheat in oven to refresh.
Freezer: 1 month — Freeze unbaked assembled tart for best results.
Reheating: Reheat in a 180°C oven for 10-15 minutes to re-crisp the pastry.
