This autumnal dish from Eden’s foraging expert Emma Gunn is a great way to use up some of those blackberries you've picked in the hedgerows.
What you will need:
6oz plain flour
2 tbsp caster sugar
50g caster sugar
50g ground almonds
Blackberry jam filling
200g jam sugar
juice of 1/2 a lemon
Make the jam by putting the blackberries in a saucepan with a splash of water and gently heat.
When the fruits are soft and pulpy, take off the heat and press through muslin or a fine sieve until you have as much juice as possible.
Throw away the pulp and pips and return the liquid to the saucepan, adding the lemon juice and jam sugar and heating gently until the sugar has dissolved.
Turn up the heat and stir continuously to prevent sticking and either use a sugar thermometer to check when jam setting point has been reached, otherwise test an occasional drop on a cold saucer until it wrinkles when you push the jam with your finger (don’t burn your finger).
Store in sterilised jars. Leave it to cool.
Preheat the oven to 180 degrees. Combine the flour, butter and sugar in a food processor and add water until it combines to form a ball of dough.
Roll it out and line a flan or pie dish, bake it blind with baking parchment and dried beans to weigh it down – bake until cooked but not showing colour (about 10 mins).
Take out of the oven and leave to cool. Spread a good thick layer of jam on the pastry.
Beat the butter and sugar together until creamy, then beat in the egg and ground almonds. Spoon or pour this onto the jam.
Peel and core the apples and slice towards the centre to form crescent shapes.
Lay these gently facing the same way on to the frangipane, sprinkle them with a little sugar and return to the oven and bake for about 20 minutes or until a golden colour.
If you wish to caramelise the apples, sprinkle sugar on them and use a blow torch.