• Servings

  12

• Prepration Time

  20 mins

• Cook Time

  20-25 mins

INGREDIENTS

• 2-3 JAZZ™ apples, cored and sliced
• 3 sheets ready rolled puff pastry
• 1 egg + 1 tablespoon milk or cream – beaten for egg wash
• 1/2 cup apricot jam - warmed
• Icing sugar, for dusting
• Dried rose petals

METHOD

• Preheat the oven to 180° C and line a baking tray with cooking paper.
• Cut each pastry sheet into 4 squares then cut large hearts (you can use a cookie cutter or you can freehand them with a small knife). Then make a smaller heart 2-3 mm smaller scoring with a knife or the cutter. Arrange the hearts on the trays leaving room for expansion.
• Brush each heart with the egg wash and arrange the apples in a decorative pattern – leaving a 2cm edging around each tart.
• Drizzle the apples with a little warm apricot jam.
• Bake for 20-25 minutes or until puffed and golden.
• Dust with icing sugar and sprinkle with dried rose petals or edible flowers.