Apple & Blackberry Galette

• 1egg, beaten, for egg wash
• 1 tbspdemerara sugar, for sprinkling
• 320 gready-rolled shortcrust pastry
• 1 tbspplain flour
• 1 tspground cinnamon
• 60 gcaster sugar
• 3eating apples, peeled, cored and thinly sliced
• 150 gblackberries
• 1 tbsplemon juice
• 2 tbspapricot jam, warmed, for glazing
• 1pinch fine salt
• Vanilla ice cream, to serve (optional) (optional)

Method

1. 1Heat the oven to 200°C fan and line a large baking sheet with baking paper. Unroll the pastry straight onto the paper; once the fruit is piled on, you won't want to be lifting it across the kitchen.
2. 2Tip the apple slices and blackberries into a bowl with the caster sugar, cinnamon, plain flour, lemon juice and a pinch of salt. The salt isn't there to taste salty; it sharpens the cinnamon and stops the sugar going one-note. Toss gently with your hands for about a minute until every piece is glossy and evenly coated.
3. 3Keep the fruit coated evenly and leave tasting until after baking, as the mixture now contains raw flour.
4. 4Pile the fruit into the centre of the pastry, leaving a 5cm border all the way round. Drain off any pooled liquid as you go; too much juice and the base goes soggy. Fold the border up and over the fruit, pleating as you go to make a rough rustic edge. Press each pleat lightly so it holds through the bake.
5. 5Brush the pastry border generously with beaten egg, then scatter the demerara over the folds so it catches in the pleats and gives you that crackly, sugar-crusted edge.
6. 6Bake for 30–35 minutes until the pastry is deeply golden and crisp underneath; lift the corner with a palette knife to check; and the fruit is bubbling thickly at the edges with the juices turning jammy and dark. A pale base means a soggy base; give it the full time.
7. 7While the galette is still warm, brush the fruit with the warmed apricot jam to give it a proper bakery-window shine. Let it settle for 5 minutes so the juices stop running.
8. 8Slide the galette onto a board and cut into six wedges. Add the optional vanilla ice cream if using.

Per serving

kcal

375

protein

5.1g

fibre

5.3g

carbs

51.6g

fat

18g