Fruity bakes!

These delicious desserts make the most of seasonal fruits

Apple and blackberry lattice tart

A favourite with the whole family and it can be enjoyed hot or cold – delicious with lots of cream.

Serves 4 Prep time: 30 mins Cooking time: 45 mins

275g plain flour 150g chilled butter, cut into cubes

FOR THE FILLING

700g Bramley apples, peeled, cored and sliced About 2tbsp Demerara sugar

250g punnet of blackberries

Zest and juice of 1 lemon

YOU WILL NEED A 20.5cm round pie dish

1 Preheat oven to gas mark 6/200˚C (180˚C in a fan oven). First, make pastry: add flour to a bowl with a pinch of salt, add butter and rub it in until it resembles fine breadcrumbs. Add a drizzle of ice-cold water and mix until mixture comes together as a dough. Turn out on `to a floured board and knead into a ball, then flatten. Wrap in cling film and put in fridge until ready to use.

2 Toss apples, sugar, blackberries, lemon zest and juice and stir well.

3 Remove pastry from fridge, roll out two-thirds of pastry and use to line plate, letting edges overlap a little. Spoon mixture in. Roll out remaining pastry and cut into strips. Dampen edge of pastry with water and lay strips across in an interlocking criss-cross pattern. Put in oven and bake for about 15 mins, then remove and brush pastry with egg wash and sprinkle with a little sugar. Bake for a further 30 mins until pastry is golden and fruit is softened. (If it starts to darken too much, cover loosely with foil – it needs to stay in until the pastry base is properly cooked.)

4 Remove from oven, leave to rest for 10 mins, then dust with icing sugar and slice to serve. Serve with cream or ice cream.

Per serving:

620 kcals; 32g fat; sat fat; 74g carbs

TIP: For added impact, cut out the pastry strips using a crimped pastry wheel.