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Five spice apple blackberry tart lattice

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For the tart base

  • 250g plain flour, plus extra for dusting
  • 50g icing sugar
  • Zest of 1 orange
  • 125g unsalted butter, cold
  • 1 RSPCA Assured egg, a splash of RSPCA Assured milk

For the filling

  • 1kg Braeburn or Granny Smith apples, peeled, cored, halved and sliced
  • 400g blackberries
  • 140g caster sugar, plus extra for sprinkling
  • 2 cardamom pods, seeds removed and crushed
  • 1/2 tsp ground cinnamon
  • 1/4 tsp grated nutmeg
  • 1/4 tsp ground cloves 
  • 2 tbsp plain flour
  • 1 RSPCA Assured egg, beaten with 2 tbsp milk

For the tart base

  • Preheat oven to 190°C, fan 170°C, gas 5.
  • Sieve the flour and icing sugar into a large mixing bowl then add in the butter by rubbing the ingredients together with your fingers until it resembles breadcrumbs.
  • Mix in the grated orange zest.
  • Beat the RSPCA Assured egg with the milk, then add to the dry mixture and gently work together by hand until it forms a ball of dough.
  • Be careful not to handle the dough too much from this point, as this will make your pastry crumbly.
  • Sprinkle a little flour over the pastry and pat (don’t roll) into a flat round shape, about 2.5cm thick.
  • Wrap in clingfilm and refrigerate for at least 30 minutes.
  • Once chilled, roll out two-thirds of the pastry on a floured surface and use it to line a 23cm pie or tart tin, leaving a slight overhang around the edge.
  • Refrigerate for a further 10 minutes, then prick the base lightly with a fork.
  • Line with baking paper and fill with baking beans, then place in the oven for 20 minutes.
  • Remove the beans and paper, then bake for another 10 minutes until the crust starts to look 'biscuity'. 

For the filling 

  • Tip the apples into a large bowl and microwave on high for 3 minutes, or parboil in a pan for 5 minutes and drain.
  • Stir in the berries, sugar, spices and 2 tbsp flour and pile the mixture into the crust.
  • Roll the remaining pastry into a square, roughly 30 x 30cm.

To assemble

  • Cut out 10 strips and, starting in one corner, alternate horizontal and vertical strips, leaving gaps in between to create a woven lattice pattern.
  • Push the ends into the edge of the tart and trim the overhang of pastry that was left on the crust.
  • Cut any remaining pastry into shapes; hearts, stars, circles (or flowers if you are feeling adventurous) and place around the edge of the tart, using dabs of your beaten egg and milk mixture to stick them down. 
  • Brush the pastry heavily with the remaining mixture, then sprinkle generously with sugar.
  • Bake for 1 hour or until brown and bubbling.
  • Leave to cool for 30 minutes before serving
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