Super doable - it involves a sheet of ready made puff pastry and impressive at the speed it takes
I can barely get out the front door for the amount of blackberries that are around at the moment. They really do grow everywhere. These brambles can be found in many hedgerows at this time of year - along the roadside, in parks, on your walk to work. As they are in such abundance, my view is that they are there to be used, so pick away (unless they are growing on some sort of private property, and then I'd say, maybe not...).
There is something so satisfying about picking your own fruit. As a child, at this time every year, taking the dog for a walk would take at least twice as long, for we would be stuck, sometimes, elbow deep, in the impenetrable thicket, reaching for the biggest, purple-ist, ripest, juiciest berries to put in our old ice cream tubs. Naturally it was always one for the tub, one for me. My purple stained hands, t-shirt and lips always gave the game away...
This dish, has the real wow factor, packing a pleasing flavoursome punch with the best of the late summer fruits. The hazelnuts give a deep taste and add texture. The posh name for this dish is a 'galette' (it's French daaarling) if you want to really impress someone. You'll find that one slice is simply not enough and you will be eating leftovers at breakfast and with your afternoon cup of tea too. I serve this pud with a boozy Amaretto cream. Up to you whether you have that for your breakfast too...
3-4 Nectarines or peaches cut into half ish cm slices
1 roll of ready made puff pastry
225g caster sugar
2 tbsp plain flour
1 large egg beaten
1/2 tsp vanilla extract
75g chopped and toasted hazelnuts, plus 25g extra for the Amaretto cream
300 ml double cream
2 tbsp icing sugar sifted
2 tbsp Amaretto
Preheat oven to 180C.
With a hand whisk beat the butter until light and fluffy. Add the sugar, flour and 75g hazelnuts, 150g blackberries and mix until combined.
Then beat in the egg and vanilla extract.
Unroll the pastry onto a baking sheet. It should already have a layer of greaseproof paper with it. If not make sure you lay one down before placing on the baking sheet.
Spread the hazelnut and blackberry mixture all over the pastry, leaving a border of about 1.5cm.
Layer over the nectarines in nice uniform lines. Scatter the remaining 150g blackberries over the top. Place in the oven for 30 mins or until the pastry is all puffed up and golden brown.
Beat the double cream until soft peaks form. Then add the icing sugar and remaining 25g hazelnuts and combine. Lastly add the Amaretto and mix until all combined. If it looks a little runny, add in a bit more icing sugar.
The pudding can be served hot or cold with a massive dollop of the cream on top.