Starting as an experiment on creating whipped cream from an oat-based cream, the apple blackberry tart is a nice dessert, but since it is fairly dry it really needs whipped cream. The tart dough and fruits applied does look rather appetising.
The blackberries are fresh from our garden, so I think they deserve a closeup.
This is a closed tart receiving a lid of more shortcrust dough.
It is supposedly possible to whip the oat-based cream by adding some gelatine, but even after we threw it in the freezer for a while to strengthen the gelatine's properties (they were not working without this step at all) the result was lumpy and disappointing, nowhere near the impressive tops and lightness of regular whipped cream. So we had to settle with a slightly thickened cream on the tart.
Darkness fell between the assembly of the tart and it finishing its bake, hence the bad lighting in the last photo.