Method

1. Place all dry ingredients in a mixer add water to bring together
2. Divide the loose dough into two portions and roll into two balls
3. Pat each ball into a rectangle and spread softened butter onto one rectangle
4. Cover the buttered rectangle with the second one and wrap in cling film.
5. Put pastry into the fridge for 1 hour
6. Take the pastry out of the fridge and roll the sandwiched dough until it is a third bigger
7. Then fold the pastry in half, and half again until you have done seven turns in total

1. Place all ingredients into pan and bring to the boil. Once boiled remove and sieve
2. Make corn flour up with water then whisk into blackberry sauce

1. Put sugar and water in pan and make sugar stock
2. Add thinly sliced apple and cook on each side for 45 seconds to 1 min then take out and cool on parchment paper

1. Melt butter sugar and cinnamon into tins.
2. Add apple slices and cook for 2-3 minutes turning once.
3. Cover loosely with pastry and put into oven at 175ºC/ 325ºF/Gas Mark 3 for 15-20 minutes.

1. Place tart in centre of plate coat halved blackberries in sauce and place 5 on each plate around the rim in equal distance to each other, then drizzle some blackberry sauce around the edge to cover fruit and top tart with a good quenelle of clotted cream.