I’ve got a similar recipe to this tart in my most recent cookbook. That version includes a rich peanut frangipane and is studded with fresh blackberries for something that is decidedly nut-forward. This recipe, however, leans much more to the fruity side, with the peanut butter crumble playing second fiddle to the blackberry and apple filling. A perfect choice for an end of summer, early autumn pudding.
