Just desserts

Celebrate the fruits of the season with these sweet treats

Calvados apple tart

SERVES 4-6

Ingredients
For the pastry:
225g plain flour
110g butter, cut into chunks
80g sugar
1 large egg, beaten
For the filling:
4 dessert apples (about 700g)
2 large eggs
100g golden granulated sugar + 2 tbsp
¾ tsp vanilla extract
pinch salt
250ml double cream
2½ tbsp Calvados

Method
For the pastry: Sieve flour in a large bowl, add butter and rub in until the mixture resembles fine breadcrumbs. Stir in sugar, add beaten egg and mix to a soft dough (add a little milk if too dry). Wrap in clingfilm and refrigerate for at least 1 hour.
Grease a 23cm loose-bottomed cake tin. Remove pastry from the fridge, roll out on a lightly floured surface and line the tin.Preheat oven to 180C/Gas 4.
For the filling: Peel and core apples, slice thinly and arrange over the pastry. In a bowl, whisk together eggs and sugar, add vanilla extract and salt, whisk in cream and Calvados until smooth. Pour mixture over the apples and sprinkle over 2 tbsp sugar. Bake for 45-50mins until golden brown.
Serve warm with vanilla ice cream.

BLACKBERRY CLAFOUTIS

SERVES 4

Ingredients
400g blackberries
50g ground almonds
2 tbsp plain flour
100g golden caster sugar
2 whole eggs
2 egg yolks
250ml double cream
finely grated zest of 1 lemon

Method
Wash and pick over the blackberries, spread and leave to dry on a clean towel. Heat oven to 190C/Gas 5. Grease a 23cm flan dish (not loose-bottomed) and arrange the berries in it. 
Mix the rest of the ingredients together in a mixer or with a whisk until smooth, pour over the fruit and bake for 20-25 mins until golden. Serve warm with cream.