Blackberry & Apple Curd


Rather than the usual lemon or orange curd, this recipe uses blackberries and apples to make a very autumnal version.   Whilst it’s method is slightly different to a traditional curd, it too is delicious on toast or as a cake filling.  Perhaps, most surprisingly if you bake it in a pastry case for 30 minutes in a medium oven you get a wonderful mousse-y textured tart.

I originally just popped the fresh blackberries onto the bread and curd for decoration but having greedily devoured the finished product I would really recommend it!

Of course it’s brilliant just eaten from the jar on its own!


  • 550g cooking apples, cored and chopped
  • 250g blackberries
  • 1tbsp cornflour
  • 120g soft brown sugar
  • 85g butter, diced
  • 3 egg yolks and 1 whole egg
  • lemon juice



Jar of Blackberry and Apple Curd

  1. Put the chopped apples, blackberries and 75ml water into a medium saucepan.
  2. Bring to the boil, cover and turn down the heat so mixture simmers for 15 mins or until apples are soft.   Stir  and leave to cool.
  3. Put through a sieve or mouli to remove pips – you need 350ml of pulp.
  4. In a clean pan combine the fruit pulp cornflour and sugar and stir to make a smooth paste.
    Put over a medium heat stirring until thick.  Remove pan.
  5. Add butter and beat furiously until melted into the mix.
  6. In a bowl beat together egg yolks and whole egg.   Add to the fruit and butter mix stirring well until thoroughly mixed.    Add a squeeze of lemon juice and/or a little extra sugar to taste.
  7. Return pan to heat and stir constantly for approx 10-15 mins until mixture has thickened.
  8. Pour into sterilised jars, seal and keep in fridge.  Eat within 2 weeks.

Other recipes that may be of interest

Blackberry and Apple Jam

Blackberry and Merlot Sorbet

Blood Orange Curd and Icecream

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