Making pastry in a food processor is quicker than you think, but if you’re really short of time, cheat and use 250g ready-rolled sweet shortcrust pastry instead.
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
- 1 lemon, finely grated zest, plus 1 tbsp lemon juice
- 25g fresh breadcrumbs
Method
- 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/fan180°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.
Nutritional info
Per serving: 400kcals, 18.9g fat (11.2g saturated), 5.7g protein, 55.2g carbs, 26.1g sugar, 0.4g salt