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!
