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Blackberry and Apple Tart

Probably a pie, since I used a pie crust – even though I made it in a tart pan and arranged the ingredients like a tart.

But the distinguishing characteristic of this recipe is its tart flavor – by which I mean a distinct zippiness and pucker. So if you’re tired of too-sweet pies, here’s the antidote.

Blackberry and Apple Tart Ingredients


  • 1 pie crust
  • .5 cups butter
  • .75 cups brown sugar
  • .5 tsp cinnamon powder
  • .25 tsp lemon zest (adjust for desired pucker)
  • .25 inch slice of ginger root, peeled
  • .5 cups water
  • 4 cups baking apples, peeled and cored and cut as you like
  • 2 cups blackberries, rinsed and patted dry


  1. In a large pan, melt the butter over medium heat and then stir in the brown sugar, cinnamon, lemon and ginger
  2. Mix in the apples and water and simmer for 10 minutes – use only enough water to come less than half way up the apples
  3. Add the blackberries and cook for 1 more minute
  4. Remove from heat and allow to cool to handling temperature
  5. In the meantime, roll out your pie dough and place in a 9” pie dish or 10” tart dish
  6. Add the filling by scooping into the crust with a slotted spoon so you can easily control the amount of liquid – be sure to find that chunk of ginger and pull it out!
  7. Any leftover filling and liquid can be blended to make a syrupy topping – also, I drizzled a bit on half way through baking for color and texture
  8. Bake for 50-60 minutes at 350°, remove and allow to stand before serving

I bet this would also be wonderful with pears instead of apples, in which case I might leave out the lemon zest altogether and emphasize the ginger.