Ingredients 50g pecans
225g wholemeal spelt flour, plus extra for rolling
140g butter, chilled and diced
3 tbsp golden caster sugar, or sugar substitute
1 large egg
3 pears, peeled, cored, and sliced
2 apples, peeled, cored, and sliced
200g brambles (blackberries)
60g light brown sugar, or equivalent sugar substitute
1 tsp ground cinnamon
2 tsp cornflour
1 tbsp milk
Place the pecans in your processor and whizz up until they are finely chopped.
Add the butter, flour, and caster sugar and then process until all the butter is blended in well.
Add the egg and process again to form a firm dough. Shape into a ball, wrap with cling-film, and chill for at least ten minutes.
Preheat the oven to 180 degrees Celsius.
Prepare the apples and pears by peeling, coring, and slicing into chunks.
In a large bowl combine the apples, pears, brambles, brown sugar, cinnamon and cornflour.
Line a baking tray with baking parchment.
Sprinkle your work surface with flour and roll out the pastry to about a 35cm diameter, then transfer to a baking tray.
Spoon the fruit mixture onto the centre of the pastry, leaving a small border around the outside about 4cm wide.
Fold over the edges of the pastry and then brush the edges with milk.
Bake for about 40-45 minutes until the pastry is golden brown and the fruit is soft and juicy. Slice and serve.