|1 packs pack||ready rolled shortcrust pastry ready rolled shortcrust pastry|
|3|| Pink Lady apples
Pink Lady apple|
(peeled and cored)
|45 g g||light brown sugar light brown sugar|
|150 g g||blackberries blackberry|
|30 g g||butter butter|
Blackberry and apple galette
A galette is French freeform tart that can be either sweet or savoury. They are made by partially folding pastry over round the edges to hold in a filling in the centre, resulting in something that is easy to make but looks impressive as a centrepiece. This sweet galette recipe showcases the classic autumnal pairing of apples and blackberries, although once you've got the hang of the method try experimenting around the year with your favourite seasonal fruits.
- Preheat the oven to 200°C/180°C fan/gas mark 6. Grease and line a baking sheet.
- Cut the apples into thin slices, roughly 0.5cm thick and place in a bowl with the blackberries. Toss in 30g of the sugar and a squeeze of lemon juice and set aside while you prepare the pastry.
- Unroll the pastry and trim the corners to form a rough oblong (or keep it rectangular, if you’d prefer) and place on the baking sheet.
- Arrange the apple slices across the centre of the pastry, overlapping each slice and leaving a 5cm border round the edge of the pastry. Scatter over the blackberries, ensuring they are evenly dispersed, and dot the cubes of butter across the top of the filling.
- Fold the border pastry over the edge of the apples, overlapping and pleating where necessary. Brush the pastry with the beaten egg and sprinkle the leftover sugar over the pastry and filling.
- Bake in the oven for 30 minutes, or until golden and cooked through.