Categories: October

Ingredients

• 200g plain flour, plus extra to dust
• 125g chilled unsalted butter, cubed
• 1 medium egg, beaten
• 100g golden caster sugar
• 3 eating apples, such as Braeburn
• 300g blackberries
• finely grated zest of 1 lemon, plus 1 tbsp lemon juice
• 25g fresh breadcrumbs

Directions

1. Put the flour and butter into a food processor and whizz until the mixture resembles breadcrumbs. Add the egg and 2 tablespoons of the sugar, then whizz again until the mixture just forms a ball. Turn out, wrap in cling film and chill for 30 minutes.

2. Preheat the oven to 200˚C/fan 180˚C/gas 6. Quarter, core and cut the apples into chunky wedges and mix in a bowl with all but 1 teaspoon of the remaining sugar, the blackberries, lemon zest and juice.

3. Using a floured rolling pin, roll out the pastry on a large sheet of floured baking paper to a circle about 30cm across. Upturn the pastry and paper onto a baking tray. Peel off the paper.
4. Sprinkle the centre of the pastry with breadcrumbs. Pile the prepared fruit into the centre of the pastry leaving a wide border and fold the pastry edges up and over the fruit. Sprinkle the pastry with the reserved sugar. Bake for 35-40 minutes, until the pastry is golden and the fruit tender. Serve hot with custard.

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