Gorgeous Blackberry & Apple Galette

Makes one 12–15 centimetre tart

INGREDIENTS

Pastry
2 tablespoons chilled butter
2 heaped tablespoons plain flour
½ tablespoon sugar
3–4 tablespoons ice-cold water

Filling
1 cup peeled and chopped apple
¼ cup frozen or fresh blackberries or other berries
1 tablespoon sugar + extra for sprinkling
1 tablespoon flour
zest of ½ lemon
1 tablespoon buttermilk for brushing
whipped cream to serve

METHOD

To make the pastry, whizz the butter, flour and sugar in your food processor, pulsing until it resembles coarse breadcrumbs. Drizzle in 2 tablespoons of the water and pulse again, adding more water as you need for it to come together and stay together when pinched between your fingers. Turn out, roll into a ball then flatten to a disc, wrap and chill for 30 minutes.

Preheat the oven to 200°C. Line a tray with baking paper.

To assemble, toss fruit with sugar, flour and zest.

Roll out chilled pastry to a 22–24 centimetre circle. Transfer to the lined tray.

Pile the fruit in the centre leaving a 4–5 centimetre rim free of fruit. Carefully fold up the sides, pleating and pinching them as you go. Dot the fruit with the butter. Brush the edges with a little milk and sprinkle over some extra sugar.

Bake for 35–40 minutes until the pastry is golden brown and the fruit is soft and bubbling.

Serve with whipped cream.

Note: Feel free to use other seasonal fruit like peaches, nectarines, apricots and rhubarb.