500 g Granny Smith apples – peeled, cored and sliced
250 g fresh or frozen blueberries
50 g butter
40 g sugar
1 stick cinnamon
sweet pastry (see below)

Line 1 x 23 cm loose bottomed tart tin with sweet pastry reserving sufficient for the top.
Set aside to rest.
Melt the butter and the sugar together with cinnamon stick and allow to brown slightly.
Add the apples and the blueberries and cook for 7 minutes.
Strain off the juice and return the juice to the pot.
Allow to cook to a syrup and then mix it through the apple and blueberry mix. Allow to cool.
Spoon cooked mixture onto tart base and cover with remaining pastry.
Bake at 180°C in preheated oven until golden brown.
Serve hot or cold with cream or ice cream.


Yields enough pastry for 1 large tart base (25 cm)
250 g cake flour
40 g castor sugar
1 egg
160 g soft butter
To make the Pastry:
Sift the cake flour onto a clean work surface.
Make a well in the centre and add into the hole the castor sugar, egg and soft butter.
With your fingertips, start combining all the ingredients until all the flour has been incorporated and a dough is formed.
Wrap the dough in plastic wrap and chill at least for 1 hour before use.
The dough can be kept for up to 1 week in the fridge when well wrapped.
To save time, you can make a few rolls of dough, mark it well and freeze the dough for future use.
Take out of freezer and allow to defrost at room temperature before use.

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