These are one of my favorite little autumnal (yes I said autumnal, it rolls off the tongue doesn’t it!) desserts, because they are really easy and make you look like a baking genius, when, realistically all you do is make some pastry and fill it with apples and blackberries. No messing around with blind baking, pie tins, or fancy latticing here, this is a no fuss dessert which you have to serve with cream or, even better, a soft scoop of vanilla ice cream!

Serves 4
250g of plain flour
3 tablespoons sugar
1/2 teaspoon salt
140g of chilled butter, cut into pieces
1 large egg yolk
3 tablespoons of cold water

250g of blackberries
250g of cooking apples, peeled and sliced thinly
4 tablespoons of light brown sugar
A good squeeze of lemon juice
1 egg whisked together with a drop of milk to brush on the galettes

Add the flour, sugar, salt and butter to a mixing bowl. Using your fingertips, combine the dry ingredients with the butter, until it resembles coarse bread crumbs. This can take time, but don’t worry the mixture will come together. Add the egg yolk and water and form the dough using your hands. Press the dough into a sausage shape and cover it in clingfilm, place in the fridge to chill for at least 30-40 minutes.

Preheat the oven to 190oC/Gas mark 5.

Mix together the blackberries, apples, sugar, and lemon juice in a bowl and set aside. Split the dough in four and roll each quarter out into 6″/15cm circles on a floured work surface with a rolling pin. Transfer the rounds to a baking sheet with a non stick surface. Add a handful of the blackberry apple mix to the centre of each pastry circle and fold the sides of the pastry up and over the sides of the fruit mix. Brush with the pastry with egg wash and place in the oven to bake for 20-30 minutes.

Allow to cool before serving with a dollop of thick, cool whipped cream and dust with a little icing sugar.