Tourte aux pommes et aux mûres en pâte feuilletée

Ingrédients

• 300 g apples (chopped)
• 75 g soft light brown sugar
• 200 g blackberries
• 1/2 tsp vanilla extract
• 320 g ready-rolled puff pastry (2 packs)
• 1 medium free range eggs (beaten)
• 1 teaspoon demerara sugar (turbinado sugar) (optional)

Préparation

1. 1

   Preheat the oven to 180C (160C fan, 350F, Gas mark 4)

2. 2

   Place the apples in a medium pan with soft brown sugar. Cook over a medium heat for 5 minutes, or until the apples are soft. Set aside to cool for 5 minutes. Stir in the blackberries and vanilla extract.

3. 3

   Cut the pastry into six 10cm rectangles. Using a slotted spoon, divide the fruit mixture equally between half the pastry rectangles, leaving a 1-2cm border.

4. 4

   Brush the borders of the topped pastry rectangles with the beaten egg. Place the remaining pastry pieces over the top, pressing the edges down with a fork to seal in the filling.

5. 5

   Make 2 slits in the top of each pie to let the steam escape.

6. 6

   Brush the parcels with the beaten egg and sprinkle with the demerara sugar, if using. Bake for 25 minutes or until golden and cooked through. Leave to cool for 5 minutes and transfer to a wire rack.