Blackberry Apple Tart - yet more blackberries

I still had some blackberries left over from Sunday and a colleague had an apple tree that was bountiful this year so I was fortunate enough to be the recipient of some apples mid-workweek. I though I would quickly put together a combo dessert for work. This is a twist on the pie version....I hope you like it. I can proudly call it my own - a crust from one recipe....a unique blend of a 'struesel' topping and a filling I made up with a bit of this and a bit of that.... Hope they like it at work.

Pastry

1/2 cup butter
1 egg
3 to 4 tbsp cold water
2 cups flour
pinch of salt

Blend butter and flour and salt in food processor. Add egg. Mix just til dough 'pulls' up or combines. If needed, add water 1 tbsp at a time. Take out and form into a ball, wrap in saran and refrigerate for two hours or overnight. On a lightly floured surface roll out dough to form an 11 inch circle. Flip into your deep dish pie plate lightly coaxing the dough up the sides. Pinch the 'rim' and cut off excess. Place back in fridge for one hour.

Topping
6 tbsp flour
1/3 cup brown sugar
6 tbsp finely ground almonds
3 tbsp butter

Combine in a bowl and roll between palms of hand until well mixed into crumbs. Set aside.

Filling
Preheat oven to 400.
6 apples peeled, cut up into 1/2 inch or less cubes
1/4 cup apple brandy
(I never keep the stuff so
I used what I had on hand ...a little port)
1 cup blackberries

In a large heavy skillet melt butter. Add apples and stir often over a fifteen minute time period. You may add some cinnamon...some like it just fresh without any spice. When soft - not soupy - add brandy and allow to absorb and burn off over high heat. If the mixture remains too runny add a bit (1 tsp) of custard powder or vanilla pudding powder but go easy....you don't want pudding. Allow mixture to cool. Arrange apple mixture on pastry. Sprinkle with blackberries. Crumble topping on top and then press it firmly with hand or spatula to form an even 'crust' cover. Bake in 400 degree oven for 20 to 40 minutes until top is golden brown. (The length of time will relate to how deep a dish you are using. Mine took 27 minutes with 3/4 inch deep plate. Just keep checking.) Serve warm with ice cream or a very nice -low sweetened and thick dollop of REAL whipping cream