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Apple Berry Crumble Tart

Do you remember a few weeks ago, I told you how I'd found mulberries at the local fruit market? I knew they wouldn't last long and I had a few things on so I decided to freeze the mulberries until I had time to bake them in a pie.




I've had this recipe for years but rarely bake it as a pie though I use the topping to make a luxurious apple and berry crumble when guests come over for dinner. When I spied the mulberries, I decided it was time to try the pie recipe after all these years. I'd made some notes in the past increasing the quantity of crumble topping but when it came time to make the pie I ignored them. When I strewed the crumble over the filling and it was little sparse, I remembered why I'd made those notes.



I took the tart into work last week and one of my colleagues asked if I'd bought the mulberries. She has a tree at home and spends most week nights sweeping the mulberries from her driveway. The next working day, Wendy kindly brought in a plastic container full of the wickedly juicy purple black berries. 




I snaffled a few before I took them home and I can't tell you the difference in flavour between the home grown variety fresh from the tree and the berries that had travelled 400 kilometres to market.

This tart is best served warm from the oven with a dollop of thick cream.



By the way, do you like my new/old knife? I picked it up for $5.00 last weekend at a local demolition yard sale. It reminds me of something my grandma would have had in her kitchen. It's such a pity the building will be demolished though as unfailingly it's replacement will be without any character at all.

I'll be back on Wednesday but I'll be posting less often in the next few weeks. I have a project that's a year overdue and a November 24 deadline so I have to knuckle down and get it done. Bye for now,

Jillian
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