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Bramley apple and blackberry millefeuille tart

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.

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For the rough puff pastry

  • 250g/9oz plain flour, plus extra for flouring
  • 250g/9oz very cold butter, cut into small cubes
  • ½ tsp salt

For the tart