Rustic Harvest Tart

Ingredients - serves 8

115g blueberries

115g blackberries

115g cherries, pitted and halved

115g seasonal apples, peeled, cored and chunked

4 tbsp granulated sugar

350g ready-made puff pastry

2 tbsp granulated sugar

1 free range egg, lightly beaten, for egg wash

Cream/clotted cream/ice cream or custard to serve 

Method 

To make this harvest tart, preheat your oven to 200c/180c fan. 

Place the blueberries, blackberries, cherries, apples and granulated sugar in a bowl and mix well minding not to squish the berries. Shape the sheet of pastry into a rough round and place on a large baking tray with a sheet of greaseproof paper. Layer the fruit in the middle of the pastry and roughly bring the sides of pastry up around the fruit and pinch the pastry together to keep in place.

Brush the sides of pastry with your beaten egg and then sprinkle over one tablespoon of granulated sugar on the pastry. Sprinkle over the other tbsp of granulated sugar over the fruit and place in the oven for 30-35 minutes until the pastry has puffed up, is golden and crisp and the fruit is bubbling. Serve with your choice of cream, clotted cream, ice cream or custard and enjoy.