This free-form pie is baked on a baking tray lined with parchment paper, so clean-up is minimal and enjoyment is complete.

Ingredients: (Serves 6)

• ½ recipe basic crust
• 2 tablespoons plain flour
• 2 tablespoons light brown sugar
• 4 firm, ripe pears, such as Comice variety, sliced thinly
• 85 g/3 oz fresh blackberries
• ½ teaspoon cinnamon
• 3 tablespoons granulated sugar
• 1 tablespoon icing sugar

Method:

Preheat the oven to 190°C/375°F/Gas mark 5. Roll out the pastry dough into a 33-cm/13-inch round. Transfer to a baking tray lined with parchment paper, or roll out directly onto the parchment paper, and slide the paper onto the baking tray.

Mix the flour and the brown sugar. Spread the mixture evenly over the pastry round, leaving a 5-cm/2-inch border. Arrange the pear slices over the sugar mixture. Dot the pears with blackberries. Mix the granulated sugar with the cinnamon and sprinkle over the fruit. Fold the edge of the crust over the pears, making any necessary pleats.

Cover the galette loosely with foil and bake for 40 minutes. Uncover and bake for 5 minutes, or until the fruit is bubbling and tender and the crust is golden brown. Transfer to a wire rack and sprinkle with icing sugar. Serve the galette warm with fresh cream.