Blackberry and apricot crumble tart

Name: Blackberry and apricot crumble tart
Ingredients: 80 g butter; 12 g brown sugar; 1 g salt; 1 small egg; zest of 1/2 lemon; 2 g baking soda; 15 ml lemon juice; 180 g flour; 20 g flour for the work surface; 24 g semolina; 325 g apricots; 175 g blackberries; 12 g sugar; 8 g vanilla sugar; 60 g butter; 24 g sugar; 70 g flour; 5 g butter; 10 g icing sugar

Dessert - Blackberry and apricot crumble tart by Leana A. - Recipia

The blackberry and apricot crumble tart has a tender crust, soft fruit and a golden, crumbly topping. In this fruit tart, the apricot juices collect beneath the sweet crumble, with pieces of blackberry dotted through it. I like to cut it into narrow slices while the crust is still a little warm. Preparation: 25 minutes. Cooking: 25 minutes. Resting: 70 minutes. Total time: 120 minutes. Servings: 8. Approximately 300 kcal and 4 g protein per serving.

Ingredients

For the dough

80 g butter
12 g brown sugar
1 g salt
1 small egg
zest of 1/2 lemon
2 g baking soda
15 ml lemon juice
180 g flour
20 g flour for the work surface

For the filling

24 g semolina
325 g apricots
175 g blackberries
12 g sugar
8 g vanilla sugar

For the crumble

60 g butter
24 g sugar
70 g flour

For the tin and to finish

5 g butter
10 g icing sugar

Preparation

1. Rub 80 g butter with the brown sugar and salt. Mix in the egg, lemon zest and baking soda mixed with the lemon juice. 2. Gradually add 180 g flour, half first and then the rest, and mix until the dough comes together. Transfer it to a work surface dusted with the remaining flour and knead briefly. Wrap it and put it in the freezer for 25 minutes. 3. Grease a round tart tin with butter. Roll out the dough on a floured work surface and fit it into the tin. Sprinkle the semolina over the base. 4. Peel the apricots, cut them into pieces and place them in the tin, then arrange the blackberries among them. Sprinkle the sugar and vanilla sugar over the top. 5. Mix 60 g butter with the sugar for the crumble, then mix in the flour. Put the mixture in the freezer for 30 minutes. 6. Grate the crumble over the fruit. Bake the tart in a preheated oven at 170°C for about 25 minutes, until lightly golden on top. 7. Leave it to cool for 15 minutes, dust with icing sugar and slice.

Notes

The dough can be made a day ahead and kept in the fridge, and the baked tart keeps covered in the fridge for up to 3 days. A slice goes well with plain yogurt and black tea. Choose ripe but still firm apricots; very soft ones release more juice (and the base softens more easily). If the blackberries are very large, cut them in half so they fit among the apricots. You can use 325 g peaches instead of the apricots; the tart contains gluten, dairy and egg.