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!
Ingredients
- 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
Method
- Put the chopped apples, blackberries and 75ml water into a medium saucepan.
- 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.
- Put through a sieve or mouli to remove pips – you need 350ml of pulp.
- 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. - Add butter and beat furiously until melted into the mix.
- 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.
- Return pan to heat and stir constantly for approx 10-15 mins until mixture has thickened.
- Pour into sterilised jars, seal and keep in fridge. Eat within 2 weeks.
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