Ingredients
- 1 cup ripe blackberries
- 1 can peach slices – drained, and cut into pieces about the size of the blackberries
- 3/4 cup sugar
- 1/2 of a peeled apple, grated
- 1/2 tsp fine grated lemon zest
- Pinch of cinnamon (optional)
- Pinch of salt
- 1 Tbl. Butter to dot the top
- 1 Tbl. Tapioca (tapioca starch or corn starch can be substituted)
- 1 recipe of flaky pie crust
Method
Preheat the oven to 400°F.
In a large bowl mix together the blackberries, drained can of peaches, grated apple, grated lemon zest, salt, cinnamon and sugar. Let macerate 10-15 minutes. Taste for sweetness and adjust if needed. Add the tapioca starch for thickener.
Put a sheet of foil or parchment on a small baking sheet. I used Two 4” ramekins. You could make small tarts or hand pies.
Roll out the pastry and fit into your vessels of choice. Fill with the fruit mixture. Dot the top with a tad of butter. Place on the top crust. Crimp the edges. Use a sharp knife to cut steam vents. Bake for about 50 mins to an hour depending on the vessels you used. Tops should be golden brown and you should be able to see the filling bubbling.
Cool on a rack, top with ice cream, crème fraiche, or whipping cream.
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