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.
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