Nici Wickes: Blackberry and Apple Galette

Blackberries are like summer’s jewels and are even more precious if you’re having to buy them! Make this little mini galette (small quantities of homemade pastry are quick to make and so gratifying) and you won’t be sorry.   Makes one 12–15cm tart     Ingredients  Pastry    2 tablespoons chilled butter   2 heaped tablespoons plain flour    ½ tablespoon sugar   3–4 tablespoons ice cold water    Filling    1 cup peeled and diced apple   ½ cup fresh blackberries    1 tablespoon sugar + extra for sprinkling   1 tablespoon flour   1 tablespoon vanilla extract   Juice and zest of ½ lemon    1 tablespoon butter   Milk for brushing   Whipped cream to serve      Method  To make the pastry, whizz the butter, flour, and sugar in your food processor, pulsing until it resembles coarse breadcrumbs.   Drizzle in 2 tablespoons of the water and pulse again, adding more water as you need for it to come together and stay together when pinched between your fingers. Turn out, roll into a ball then flatten to a disc, wrap and chill for 30 minutes.    Preheat the oven to 200°C. Line a tray with baking paper.   Toss fruit with sugar, flour, vanilla, juice and zest. Set aside.   Roll out the chilled pastry to a 22–24cm circle. Transfer to the lined tray.    Pile the fruit in the centre, leaving a 4–5cm rim free of fruit. Carefully fold up the sides, pleating and pinching them as you go.   Dot the fruit with the butter. Brush the edges with a little milk and sprinkle over some extra sugar.    Bake for 35–40 minutes until the pastry is golden brown and the fruit is soft and bubbling.    Serve with ice cream and whipped cream.    LISTEN ABOVE See omnystudio.com/listener for privacy information.