Apple and Blackberry Mini Galettes

- 375g / 13.23oz Ready-rolled shortcrust pastry
- 1 large Cooking apple
- 90g / 3oz halved lengthways Blackberries
- 1 tbsp Cornflour (cornstarch)
- 1 tsp Pure vanilla extract
- 1 tbsp Coconut or unrefined brown sugar
- 4 tsp Beaten egg or milk

1. Preheat the oven to 200°C (220°C fan) / 425°F.
2. Unroll 375g Ready-rolled shortcrust pastry and cut it into 6 squares. Place on a lined baking tray.
3. Peel and core 1 large Cooking apple, cut into quarters, then slice into 3mm (⅛in) pieces.
4. Mix the apple slices with 90g / 3oz halved lengthways Blackberries.
5. Add 1 tbsp Cornflour (cornstarch), 1 tsp Pure vanilla extract, and 1 tbsp Coconut or unrefined brown sugar to the fruit mixture and stir well.
6. Divide the fruit mixture between the 6 pastry squares, leave 2.5cm (1in) pastry border.
7. Fold the pastry edges over the fruit, leaving the center exposed.
8. Brush the edges with 4 tsp Beaten egg or milk and sprinkle a tiny amount of sugar if desired.
9. Bake for 20-25 minutes until golden and fruit is soft.