Apple and blackberry layer

    45 min

    A fantastic dessert made with some ready made pastry and some blackberries picked from the hedgerow.


    Northamptonshire, England, UK
    1 person made this

    Serves: 3 

    • 620g (1lb 6oz) cooking apples (3 medium to large apples)
    • 40g (1 1/2oz) caster sugar
    • 1 packet JUS-ROL® Chilled Shortcrust Pastry Sheets
    • 113g (4oz) blackberries
    • 1 tablespoon water to brush and further sugar for sprinkling

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat the oven to 200 C / Gas 6. Have ready a large baking sheet lined with baking paper. Peel, core, halve and thickly slice the apples, toss in a bowl with sugar.
    2. Unroll one pastry sheet and trim off a 1cm border all round, retain trim. Place pastry disc on baking sheet.
    3. Arrange apple slices with blackberries interspersed, on pastry sheet, taking care to leave a border of approx. 25mm all round; you will have to mound the fruit to do this.
    4. Brush border with water and then carefully place second sheet over whole. Press edges firmly together, trim, knock up edges and flute. Make a small hole in centre and then cut leaves from pastry trim and arrange on top. (Press pastry strips together with fingers to get an area large enough from which to cut shapes.) Brush lightly with water.
    5. Bake until golden brown, 20 to 25 minutes.
    6. Just before layer is totally cooked, remove from oven, brush again with water and sprinkle with sugar, return to oven to finish cooking.

    See it on my blog

    Andys Kitchen

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