Rustic Apple & Blackberry Galette

Preheat the oven to 200C/ 180c fan oven/ Gas 6

For the pastry, place all the dry ingredients and butter into a food processor and whiz for a few seconds until it resembles fine breadcrumbs. Pour in the water and vinegar and blend again until it comes together as a dough. Wrap in clingfilm and refrigerate for 30 minutes.

Peel the apples and slice thinly. Place the apples, sugar, blackberries, and cinnamon in a large bowl and mix, place aside.

Divide the pastry into four equal pieces. Using both hands, roll each piece into a ball. Roll out each ball with a dusting of flour to the size of a side plate, approx. 6 inches.

Place two pastry discs onto 2 trays lined with baking parchment, place ¼ of the apple mix into the centre of each pastry and brush the edges with water.

Bring the edges towards the centre of the apple mix to envelope the fruit thus allowing the fruit to be seen.

Brush the edges of the pastry with whisked egg and a sprinkle of caster sugar.

Bake for 40 minutes at 200C.

Serve warm with vanilla ice cream, Enjoy!

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4 medium size cooking apples

100g blackberries, washed

100g caster sugar

¼ tsp cinnamon

1 egg

Pastry

220g plain flour

135g cold butter diced

80g caster sugar

1 tsp salt

¼ tsp cinnamon

1 tsp vinegar

55ml cold water

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