Spiced apple pie

Wash and pat dry the blackberries, then place them in a pan with the sugar and warm over a medium heat until the sugar has dissolved. You may need to add a little extra sugar to taste.

Bring the mixture to a boil for 2 minutes then remove from the heat. Blitz the blackberries and then push the mixture through a sieve into a jug. You should just have the juice and no pips or skin. Keep in the fridge until ready to use.

Combine the flour and the butter and rub together with your fingertips to form breadcrumbs.

Put the hazelnuts in a blender and blitz until they look like powdery sand then combine with the flour mixture. Add the sugar and salt and mix together well.

Beat one egg and add it bit by bit to the mixture and combine until it forms a dough (you may not require the whole egg).

Split the dough into two and form into two discs. Wrap in cling film and place in the fridge for later.

Peel and core the apple and cut it into quarters, making sure all the pips are removed.

Cut the apple into small cubes of approx 1.5cm and add the lime, orange and lemon zest and the orange juice and mix well.

Next add the cinnamon, the grated nutmeg, the ginger and the allspice and mix together well.

Finally add the sultanas and the caster sugar and mix all the ingredients together thoroughly.

Preheat the oven to 200C/gas 6 and grease and line 3 loose-bottomed individual tart tins with butter and then lightly coat with flour.

Take out one disc of pastry from the fridge and split into 3.

Place one piece between 2 sheets of cling film on the work surface. Roll into a round disc a little larger than the tart tin and remove the top piece of cling film.

Lay the pastry over the tin (so that the cling film is on top) and remove the cling film. Mould the pastry to the shape of the tin. Be careful not to pull or stretch the pastry.

With a sharp knife go around the outside of the case and cut off any extra pastry.

Beat the remaining egg and, using a pastry brush, paint the edge of the flan.

Fill the pastry case with the apple mixture, being careful not to overfill it.

Roll out another round of pastry in the same way and place it on the top of pie, sealing the edges well. This can be done by using your thumb and finger to press all round the flan.

Brush the pie top lightly with the egg wash and then sprinkle the pie with brown sugar. With a sharp knife, make 3 slits in the pastry to allow the steam out during cooking.

Place in the oven for 25-30 minutes or until the pie looks golden brown, then remove and place on a cooling rack.For the cream

Whisk the double cream with an electric hand whisk until soft peaks form. Gently add 1 tbsp of the blackberry coulis, swirling it to create a marbled effect.

Using a pastry brush, paint a line of blackberry coulis down the centre of the serving plate.

To remove the pies from the flan cases, insert a skewer into the edges of the fluted pie. Do this round the edge until the pie is loosened.

Upturn a small glass and place the tart tin onto this and push the tin down. The tart should come away easily. Gently remove the disc from the bottom and place the pie in the centre of the serving plate.

Dip a tablespoon in hot water and gently form a quenelle of the blackberry cream, using the side of the bowl to gather the mixture. Place this on the plate next to the pie.