Prep time
20 minutes
Cooking time
20 – 25 minutes
12 small hearts


  • 2-3 JAZZ™ apples, cored and sliced
  • 3 sheets ready rolled pastry
  • 1 egg + 1 tablespoon milk or cream – beaten for egg wash
  • ½ cup apricot jam – warmed
  • Icing sugar
  • Dried rose petals


  1. Pre-heat the oven to 180° C and line a baking tray with cooking paper.
  2. Cut each pastry sheet into 4 squares then cut large hearts (you can use cookie cutter or you can free hand 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.
  3. Brush each heart with the egg wash and arrange the apples in a decorative pattern – leaving a 2cm edging around each tart.
  4. Drizzle the apples with a little warm apricot jam.
  5. Bake for 20-25 minutes or until puffed and golden.
  6. Dust with icing sugar and sprinkle with dried rose petals or edible flowers.