- 4
Ingredients
- 125 g plain flour (all purpose)
- 125 g strong white flour
- Pinch of salt
- 100 ml ice water
- 250 g cold, unsalted butter
- 150 g apples, tart works best, I used granny smiths (about 2 apples), cored, peeled and chopped into 1/4" pieces
- 1 lemon, juice of
- 1/2 lime, juice of
- 150 g blackberries
- 1 tsp ground cinnamon
- 2 tsp vanilla
- 1/4 tsp nutmeg
- 1/2 tsp coarse black pepper
- 115 g brown sugar
- pinch of salt
- 2 tbsp cornflour (cornstarch)
- 1 egg
- 1/2 tsp vanilla
- 50 g demerara sugar
- 200 ml double cream (heavy cream works too)
- 2 tbsp icing sugar (powdered sugar)
- pinch of cinnamon
Preparation
Step 1
Mix the flours and salt together, add water a little at a time and combine until you have a soft dough (but not sticky). You most likely will not need all of the water, only use enough to form a dough. I use a food processor for this, but can be done by hand. Bring dough together and wrap in cling film, chill for 15 minutes.
Use a rolling pin to roll/beat the cold butter into a square, about 1/4 -1/2" thick. Wrap and chill for 15 minutes.
Roll the dough out to a square that is about double the size of your butter square. Place the butter in the centre and fold the dough around it like an envelope, seal completely so you can't see any butter.
Roll this out into a long rectangle, fold one side of the rectangle halfway across itself, so the end meets the middle of the rectangle, fold the other half over to cover that half (see photos at the end of the post for visual). Turn the square 90 degrees, and roll out into another long rectangle and repeat the folding and turning. Repeat this process 3 times, then return to the fridge and chill for 20 minutes. Then repeat this folding, turning and chilling process a minimum of three or four times, the more you do it the more layers you will have (this process is called lamination).Keep your kitchen as cool as possible while doing this. Once done, wrap and chill until ready to use.