Ingredients

• 300g/10½oz apples
• peeled
• cores removed
• sliced
• 125g/4½oz caster sugar
• plus extra for dusting
• 1 tbsp blackberry liqueur
• 200g/7oz blackberries
• 1 packet ready-rolled puff pastry
• cut into eight to twelve 6in x 4in/15cm x 9in rectangles
• 2 free-range eggs
• beaten
• vanilla ice cream
• to serve

Directions

• Place the sliced apples in a pan with the sugar and blackberry liqueur and cook gently over a medium heat for 5-6 minutes
• or until the apples are softened. Set aside to cool
• then mix in the blackberries.
• Preheat the oven to 180C/355F/Gas 4.
• Divide the apple and blackberry mixture
• leaving aside any juices
• among four of the puff pastry rectangles
• leaving a 2cm/1in border around the edges of the pastry.
• Using a lattice cutter
• roll over the remaining pieces of pastry
• or alternatively use a sharp knife to cut 2cm/1in slits in staggered rows 1cm/½in apart. Gently pull the pastry so that the slits open up and a lattice shape is shown.
• Brush the edges of the filled pastry layer with the beaten egg
• then carefully lay the lattice-cut layer of pastry on top. Seal the edges by pressing down
• then brush the pastry all over with the beaten egg. Sprinkle over some caster sugar and bake the pastries for 20 minutes
• or until the pastry is golden-brown and puffy.
• Serve the pastries warm with ice cream.