Two big cooking apples were in the pigs' crate this week. One had a brown bruise on the side but otherwise was perfect. A plastic container in the freezer had some of the last of the season's blackberries and there were two pieces of leftover short crust pastry. A benefit of never throwing anything out.
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My mother always dusted the pastry base of a tart with semolina to thicken up the juices. I use arrowroot and it has the same effect.
The result: a delicious apple and blackberry tart served with a dollop of whipped cream.
The best things in life are free.
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