Bramley Apple And Blackberry Millefeuille Tart
This recipe combines the flaky goodness of rough puff pastry with a delightful fruity filling of cooked apples and blackberries, finished with a rich and creamy topping. The result is a stack of indulgent pastry layers that are as pleasing to the eye as they are to the taste buds.
— Constant Cookbook
Ingredients
- 250g/9oz plain flour
- 250g/9oz very cold butter
- ½ tsp salt
- 25g/1oz icing sugar
- 40g/1½oz butter
- 2 large Bramley apples
- 1 vanilla pod
- 1 lemon
- 125g/4½oz blackberries
- 300ml/10fl oz double cream
Instructions
- For the rough puff pastry, place the flour in a mound on a clean work surface and make a well in the centre.
- Place the butter and salt in the well and work them together with the fingertips of one hand, gradually drawing the flour into the centre with the other hand.
- When the cubes of butter have become small pieces and the dough is grainy, gradually add 125ml/4½fl oz of ice cold water and mix until it is all incorporated, but donât overwork the dough â you should have a marbled effect with the butter without mixing it in properly.
- Roll the mixture into a 2.5cm/1in thick rectangle, wrap in cling film and refrigerate for 20 minutes.
- Flour the work surface and roll out the pastry into a 40x20cm/16x8in rectangle.
- Fold the top third down to the centre, then the bottom third up to meet then fold the top over. Give it a quarter-turn.
- Roll the block of pastry into a 40x20cm/16x8in rectangle as before, and repeat the folds. These are the first two turns. Repeat two more times to make four turns.
- Wrap the pastry in cling film and refrigerate for at least 30 minutes before using.
- For the tart, preheat the oven to 220C/425F/Gas 7.
- Roll the pastry out on a lightly floured work surface to about 3-4mm thick. Cut into three rectangles of 7.5x15cm/3x6in and dust the pastry with icing sugar to cover totally.
- Lift the pastry onto a baking tray and bake for 15 minutes. Meanwhile, make the filling.
- Heat a small frying pan until hot, add the butter and apples and cook for a minute, then add 2-3 tablespoons of water and continue to cook.
- Add the vanilla pod and seeds, blackberries and lemon juice and cook for 5-6 minutes, or until softened and pulpy.
- Remove from the heat and cool in the fridge while the pastry cooks.
- Whisk the double cream in a large bowl until firm peaks form when the whisk is removed from the bowl, then spoon into a piping bag.
- Once the pastry is cooked, remove from the oven and leave to cool on a wire rack. Slice the cooled pastry sheets in half widthways through the length of the pastry - you have the same size rectangles as before but half as thick: one glazed piece and one bottom piece for each sheet.
- Spoon the blackberry and apple mixture onto one layer of pastry, then pipe the cream over the top.
- Place another piece of pastry on top and then repeat with another layer of blackberry and apple and cream.
- Finish with a piece of glazed pastry. Repeat with the remaining pastry and the stacks can then be cut into portions to serve.
Cook Time
30M
Yield
Makes 6-8
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