Torte? Tarte? Potato, potahtoe I suppose. This blackberry apple torte was kind of a whim. I happened to have some dough in the freezer from the vegan hand pies so I thought I may as well use it up. I also had blackberries from a recent blackberry picking adventure and I definitely wanted to use those, for sure!
The apples? Honey was a doll (as per usual) and chopped up the apples I picked off the tree at our old house which we just closed on. I wanted to have one last batch of apple sauce and I have to say, the apples were the biggest they have ever been since we lived there! To the new owners: 1. I hope you enjoy my darling house to bits and pieces and 2. I left plenty of apples :) Also, thank you Honey, for cutting up the apples for me... I lurve you.
So the torte... the apples actually came in to play because I didn't have enough blackberries. It ended up working fantastically! Super flavorful, easy to make and looks divine.
1 cup unbleached flour
1/2 cup whole wheat flour
1/4 teaspoon salt
2 Tablespoons sugar
1/2 cup Earth Balance
4 Tablespoons ice water
About 2 cups fresh blackberries
About 1 apple, chopped... maybe 2 small ones (I leave the skin on because that is where the vitamins are!)
2 Tablespoons ginger, minced fine
1/4 cup sugar
3 Tablespoons corn starch
Whisk together the flours and salt. Using a pastry cutter, cut in the 1/2 cup Earth Balance to create a crumbly texture. Add the tablespoons of ice water two at a time, mixing lightly in between.
As your dough forms, combine well and form into a ball. Wrap that ball in plastic wrap or put it in a sealed container and refrigerate for at least 1/2 hour, if not an hour.
While your dough is chillin', combine blackberries and apples in a bowl along with the ginger, sugar and corn starch. Mix lightly and let sit so the flavors can combine.
Prepare your torte pan by spraying lightly with nonstick or rubbing down with Earth Balance :)
Preheat oven to 350.
When your dough is ready, pull it out of the freezer and break it in half. Roll out one half of the dough to about 1/4 inch thick.
Lay gently into your torte pan, pressing the corners in and sides up, all the way around.
Cover litghtly with tin foil and bake for 4 minutes. Remove tin foil and bake for another 2 minutes.
Remove from oven and pour blackberry/apple mixture in. Spread evenly and bake in the oven for 24-26 minutes.
When done, remove and let cool, then serve.
Very good on its own, even better with soy delicious ice cream!