SERVES: 10

1. Pre-heat fan oven to 180°C.

2. Grease large flan dish with a small amount of butter.

3. Line the dish with the pastry. Line the pastry case with grease proof paper and baking beans.

4. Bake for 20 minutes or until golden brown.

5. Meanwhile, cut the pumpkin in half and scoop out all the seeds and fibres. 

6. Cut each half into four wedges and remove the skin, either using a vegetable peeler or a sharp knife.

7. Cut the flesh into cubes, weigh and add 4 oz to a pan.

8. Add the apple, sugar, vanilla, and cinnamon to the pumpkin. Add cold water until the mixture is almost submerged but not completely covered.

9. Bring the apple and pumpkin mixture to the boil, turn down the heat and allow to simmer for 15 minutes or until soft. Stir frequently.

10. Add the blackberries, stir, and take off the heat.

11. Spread the apple, blackberry and pumpkin mixture into the pastry case.

12. Half, core and slice the sweet apples. Arrange the apple in layers on top of the fruit mixture.

13. Bake in the middle of the oven for 20 minutes. 

14. Remove from the oven. Spread the butter over the surface of the apple layer, allowing it to melt and cover all the slices. Do the same with the honey.

15. Bake for a further 15 minutes or until the apple starts to turn golden brown.

This recipe is delicious, best served hot alongside a generous spoonful of thick double cream or vanilla ice cream. An impressive dessert for any autumnal dinner party or harvest festival celebration. 

Our recipes work best with small, sweet pumpkins and squashes. We find larger pumpkins are better and look great as Halloween lanterns but tend not to be as full of flavour.  

Dorset Country Pumpkins’, "Harvest Tart" contains apples and blackberries from our farm hedgerows and pumpkin from our pick your own pumpkin patch. This recipe was created and photographed by Alice Miller.