Bramley apple and blackberry millefeuille tart Archive
Autumnal flavours shine through in this French pastry made with homemade rough puff. It’s easier than you might think. Equipment and preparation: you will need a piping bag.
Ingredients
- 250g/9oz plain flour, plus extra for flouring
- 250g/9oz very cold butter, cut into small cubes
- ½ tsp salt
- 25g/1oz icing sugar
- 40g/1½oz butter
- 2 large Bramley apples, peeled and roughly chopped
- 1 vanilla pod, split and seeds scraped
- 125g/4½oz blackberries
- 1 lemon, juice only
- 300ml/10fl oz double cream
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