Apple, Blackberry & Butterscotch Tart

This is one dessert that just NEEDS to be served with whipped cream. (Well, it doesn't need to, but I cannot imagine it served any other way!) This tart is simple and delicious; put down the pastry - make your own as per this recipe or use store bought - then fill with slices of apple and blackberries before pouring over the butterscotch. Sprinkle with icing sugar and serve with whipped cream!

- Filling
2 large / 3 small Granny Smith apples
15/20 fresh or frozen blackberries
150g brown sugar
3 Tbs plain flour
2 eggs
4 Tbs cream, plus extra for serving

- Pastry
120g plain flour
60g butter
Pinch salt
1 tsp lemon juice
Iced water


Make the pastry by putting the flour in a pile on a bench. Dice the butter and add with the salt, rubbing with your fingertips until the mixture resembles breadcrumbs. Sprinkle over the lemon juice and then 1 tablespoon of water at a time, mixing with your fingers until it begins to bind. Gather together into a ball and wrap in plastic. Chill for 20 minutes.

Bring the pastry up to room temperature. Roll out to fit a 21cm tart or flan dish and trim. Preheat the oven to 210C. Peel the apples, core, halve and slice thinly then pile into the case. Dot over the blackberries.

Whisk together the brown sugar, flour, eggs and cream then pour over the fruit. Bake for 10 minutes then lower the oven to 180C and continue cooking. If the edges of the crust become too brown, cover with tinfoil and continue to bake until the filling is set.