- 500g Edmonds sweet short pastry
- 5 medium sized Braeburn or other cooking apple
- 2 cups fresh or frozen blackberries
- 3 tablespoons sugar
- 1 egg yolk, lightly whisked
Line a greased 22cm flan/tart tin with pastry taking care not to stretch the pastry otherwise it can shrink during cooking. Refrigerate the pastry base for 30 minutes.
Peel and slice apples and place in a large saucepan with the, blackberries and sugar. Gently cook until apples are just tender. Allow to cool.
Preheat oven to 190 C.
Cut 25cm long strips of pastry approximately 1 cm in diameter.
With a slotted spoon transfer the cooled apples and blackberries into the pastry discarding excess liquid.
Arrange pastry in a lattice pattern over the fruit.
Brush with egg and then bake for 30 minutes or until pastry is golden and crisp.
Leave in the tin for 20 minutes before serving.
Serve warm with ice cream or cream.