Fresh Berry Tart

We had a couple of bramley apples that needed eating up so my husband rustled up this lovely fresh berry tart for our Sunday lunch.

Fresh Berry Tart Recipe

1 pack frozen puff pastry

2 bramley apples (cored, peeled and diced)

3 braeburn apples (cored, peeled and sliced in about 2mm think slices)

1 punnet each of strawberries, blueberries and raspberries

1 x 284ml carton of double cream (we used Elmlea double light in a vague attempt to be healthy!)

A couple of tablespoons caster sugar

Vanilla extract.

1 tbsp jam (we had strawberry)

First warm the bramley apples on the hob with 1 tablespoon sugar until it goes soft and pureed. We then blended this in a mini processor (but this was not completely necessary). Cool.

Roll the puff pastry thin enough to line a whole swiss roll pan.

Spread the pureed apple over the pastry and then place the braeburn apple slices in neat rows.

Cook in an 180*c oven for 30 mins.

Whip the cream with the vanilla and sugar

When the tart is cool, spread over the cream mixture and sprinkle the berries on top.

Then warm the jam in a small pan on the hob and brush onto the fruit as a bit of a glaze.