• Servings

  12

• Prepration Time

  30 mins

• Cook Time

  45 mins

INGREDIENTS

• 10 JAZZ™ apples peeled and cut into wedges
• 250 g frozen blueberries (1 cup)
• 250 g caster sugar (1¼ cups)
• 300 g plain flour (2¼ cups)
• 60 g icing sugar (½ cup)
• 1 tsp natural vanilla extract
• 1 lemon zest finely grated
• 150 g unsalted butter diced
• 120 g sour cream (½ cup)
• cream to serve

METHOD

• Preheat oven to 190C.
• Combine the JAZZ™ apples, blueberries, caster sugar and 40g (3 Tbsp) flour in a lightly-greased 25cm square casserole dish.
• Combine the remaining flour, icing sugar, vanilla, lemon zest and butter in the bowl of a food processor and pulse until a coarse crumb forms.
• Add the sour cream and pulse until combined.
• Press out to 4mm thick between two sheets of non-stick baking paper, then freeze for 10 minutes, until firm.
• Cut the pastry into even 6cm square-sized pieces and arrange these in an overlapping pattern on top of the Jazz apple mixture.
• Bake for 45 minutes, until the pastry is golden and crisp and the juice have begun to rise up from beneath.
• Serve warm with cream.