Express apple and pear open pie
Mary Berry's impressive apple tart is very quick to make. With a block of ready-made puff pastry on standby, you'll have this easy dessert on the table in no time.
Ingredients
- 200g/7oz Bramley apples, peeled, cored and roughly diced (prepared weight)
- 2 ripe pears, peeled, cored and roughly diced
- 4 heaped tbsp lemon curd
- 500g ready-made puff pastry
- 1 free-range egg, beaten
- 30g/1oz demerara sugar
- icing sugar, to serve
Method
Preheat the oven to 220C/200C Fan/Gas 7. Place a baking tray into the oven to heat.
Measure the diced apples and pears into a bowl. Add the lemon curd and mix well to coat the fruit.
Roll out the pastry on a floured work surface into a circle and use a sharp knife to trim to a diameter of about 33cm/13in. Lift the pastry onto a sheet of baking paper.
Tip the apple and pear mixture into the centre of the pastry. Spread out slightly, leaving a 7.5cm/3in border around the edge.
Brush the edge of the pastry with the beaten egg, then fold the pastry over and twist to make a border. Push it together to make sides (a bit like the edge of a Cornish pasty). Brush the sides with more beaten egg, then sprinkle the demerara sugar all over the fruit and edges of the pastry.
Lift the baking paper carefully onto the hot baking tray and bake for about 35–40 minutes until golden and crisp.
Sprinkle with icing sugar to serve.
Recipe Tips
You can assemble the apple tart up to 3 hours ahead of baking, if needed. Not suitable for freezing.
