• Servings

  2 medium tarts

• Prepration Time

  15 mins

• Cook Time

  20 mins

INGREDIENTS

• 3 JAZZ™ apples cut into chunks
• 4 sticks of rhubarb cut into 2cm segments
• 1 orange zest and juice
• 2 tbsp dark brown sugar
• ½ tsp allspice or cinnamon or nutmeg
• 2 cm knob of ginger grated
• 5 sheets filo pastry defrosted
• 2 tbsp ghee melted
• 1 egg whisked
• icing sugar and ice-cream or yogurt, to serve

METHOD

• Preheat oven to 180°C.
• In a large mixing bowl, place the JAZZ™ Apples, rhubarb, zest and juice of the orange, dark brown sugar, allspice and ginger.
• Stir to combine and set aside to steep while you prepare the filo.
• Lay out the filo pastry rectangles; keep it covered with a damp tea towel to prevent drying out.
• Gently grab one of the sheets of filo and lay on the bench.
• Brush with melted ghee, top with another sheet of filo.
• Brush the sheet of filo with more ghee and repeat the layering until all sheets are used.
• Brush top sheet with ghee.
• Cut the filo in half widthways to create two squares.
• Use a slotted spoon to place the drained apple and rhubarb mixture onto the middle of each of the squares of filo.
• Starting at one end, scrunch the filo into a circle and brush with extra ghee to hold in place.
• Brush oven tray with a little ghee, place two tarts onto tray and bake in the oven for 10 mins.
• Remove from the oven and brush with the whisked egg.
• Return to the oven and continue to bake for a further 10 – 15 mins, until golden brown and fruit has softened.
• Serve with sifted icing sugar and ice-cream or yoghurt.