Express apple and pear open pie recipe
 Mary Berry's impressive apple tart is very quick to make. With a block of ready-made puff pastry on standby, you'll have this easy dessert on the table in no time. 200g/7oz Bramley apples, peeled, cored and roughly diced (prepared weight)2 ripe pears, peeled, cored and roughly diced4 heaped tbsp lemon curd500g ready-made puff pastry1 free-range egg, beaten30g/1oz demerara sugaricing sugar, to serve 200g/7oz Bramley apples, peeled, cored and roughly diced (prepared weight) 2 ripe pears, peeled, cored and roughly diced 4 heaped tbsp lemon curd 500g ready-made puff pastry 1 free-range egg, beaten 30g/1oz demerara sugar icing sugar, to serve Method Preheat the oven to 220C/200C Fan/Gas 7. Place a baking tray into the oven to heat.Measure the diced apples and pears into a bowl. Add the lemon curd and mix well to coat the fruit.Roll out the pastry on a floured work surface into a circle and use a sharp knife to trim to a diameter of about 33cm/13in. Lift the pastry onto a sheet of baking paper. Tip the apple and pear mixture into the centre of the pastry. Spread out slightly, leaving a 7.5cm/3in border around the edge. Brush the edge of the pastry with the beaten egg, then fold the pastry over and twist to make a border. Push it together to make sides (a bit like the edge of a Cornish pasty). Brush the sides with more beaten egg, then sprinkle the demerara sugar all over the fruit and edges of the pastry.Lift the baking paper carefully onto the hot baking tray and bake for about 35–40 minutes until golden and crisp.Sprinkle with icing sugar to serve. Preheat the oven to 220C/200C Fan/Gas 7. Place a baking tray into the oven to heat. Preheat the oven to 220C/200C Fan/Gas 7. Place a baking tray into the oven to heat. Measure the diced apples and pears into a bowl. Add the lemon curd and mix well to coat the fruit. Measure the diced apples and pears into a bowl. Add the lemon curd and mix well to coat the fruit. Roll out the pastry on a floured work surface into a circle and use a sharp knife to trim to a diameter of about 33cm/13in. Lift the pastry onto a sheet of baking paper. Roll out the pastry on a floured work surface into a circle and use a sharp knife to trim to a diameter of about 33cm/13in. Lift the pastry onto a sheet of baking paper. Tip the apple and pear mixture into the centre of the pastry. Spread out slightly, leaving a 7.5cm/3in border around the edge. Tip the apple and pear mixture into the centre of the pastry. Spread out slightly, leaving a 7.5cm/3in border around the edge. Brush the edge of the pastry with the beaten egg, then fold the pastry over and twist to make a border. Push it together to make sides (a bit like the edge of a Cornish pasty). Brush the sides with more beaten egg, then sprinkle the demerara sugar all over the fruit and edges of the pastry. Brush the edge of the pastry with the beaten egg, then fold the pastry over and twist to make a border. Push it together to make sides (a bit like the edge of a Cornish pasty). Brush the sides with more beaten egg, then sprinkle the demerara sugar all over the fruit and edges of the pastry. Lift the baking paper carefully onto the hot baking tray and bake for about 35–40 minutes until golden and crisp. Lift the baking paper carefully onto the hot baking tray and bake for about 35–40 minutes until golden and crisp. Sprinkle with icing sugar to serve. Sprinkle with icing sugar to serve. Recipe tips You can assemble the apple tart up to 3 hours ahead of baking, if needed. Not suitable for freezing.