- 175g plain flour, plus extra for dusting
- Sea salt
- 80g cold butter, plus extra for greasing
- 4 tbsp cold water
- Zest of 1 orange
- 1 tsp ground cinnamon
- 21/2 tbsp caster sugar
- 3 eating apples
- 3 plums
- 2 tsp whole milk
- Cream or custard, to serve
- 1 tbsp cornflour
1. Sift the flour into a bowl with a small pinch of salt. Chop in the cold butter and use your finger tips to rub it in till you get a sandy mixture. Add the cold water and gently stir together with a fork till you get a soft dough. Wrap and chill for 30 mins
2. Heat your oven to 200°C/Fan 180°C/Gas 6. Grease a large baking tray with a little butter. Dust your work surface with flour. Take your
pastry and pat it into a round shape, then roll it out into a large, thin circle (ragged edges are fine). Roll the pastry around your rolling pin then unroll onto the tray.
3. Put the orange zest and cinnamon in a bowl. Stir in 2 tbsp of the sugar and cornflour. Core, peel and thickly slice the apples then toss in the bowl. Halve, stone and slice the plums into wedges. Jumble with the apples and heap in the middle of the pastry. Fold the sides of the pastry up to cover most of the filling yet leave a largish hole with some peeking out.
4. Brush the pastry with the milk and sprinkle over the last of the sugar. Bake for 45 mins till the pastry is golden brown. The fruit juices will soften the pastry if it’s left to sit, so serve straight away with cream or custard.