GLOBAL GAS / dessert

Apple Blackberry Spelt Galette

A free-form spelt pastry tart filled with sliced apples and blackberries.

Ingredients

• 200 g white spelt flour
• 100 g cold butter, diced
• 70 g caster sugar
• 4 tbsp cold water
• 350 g apples, peeled, cored and thinly sliced
• 120 g blackberries
• 1 tbsp cornflour
• 1 tbsp milk

Method

1. Rub the butter into the flour. Stir in 20 g of the sugar and enough cold water to form a dough. Flatten, cover and chill for 30 minutes.
2. Heat the oven to 190°C, 170°C fan. Roll the dough into a 30 cm circle on baking paper and transfer to a baking tray.
3. Toss the apples and blackberries with the remaining sugar and cornflour. Pile into the centre, leaving a 5 cm border.
4. Fold the border over the fruit and brush the pastry with milk.
5. Bake for 35–40 minutes until the pastry is golden and the apples are tender. Rest for 5 minutes before slicing.

Keep the fruit in a shallow, even layer so the apples cook through.