Make the most of the abundance of British JAZZ™ apples in stores and whip up these delicious JAZZ™ Apple & Cranberry Rose Tarts. The fruity flavours of the JAZZ™ and cranberries are the perfect finish to a meal with friends and family and they are the ideal treat during the festive season for any celebrations.

 

Makes – 12 tarts, plus extra JAZZ™ apple & cranberry jam

Recipe cost: £8.56 (71p per tart)

Prep time: 1 hour, 45 minutes, plus cooling time

Ingredients

For the JAZZ Apple & Cranberry Jam

6 JAZZ™ apples

400g fresh cranberries

1.2kg white sugar

250ml water

2 lemons, zest and juice

 

For the Tarts

2 JAZZ™ apples

2 tbsp lemon juice

1 sheet puff pastry

Butter or oil, for greasing

2 tbsp JAZZ™ apple & Cranberry jam

 

Instructions

To make the JAZZ™ apple & cranberry jam, combine the apples, cranberries, sugar, water, and lemon juice and zest in a large saucepan.

Cook over high heat, stirring regularly. Bring to a boil, reduce the heat to medium-high and cook for 20-25 minutes, until the cranberries pop and the apples soften. Continue to stir regularly.

Once the jam thickens, remove from the heat and allow to cool fully before transferring to prepared jam jars.

To make the JAZZ™ apple & cranberry tarts, start by preheating the oven to 200C, 180C Fan, Gas 6.

Quarter the JAZZ™ apples and remove the core. Cut into thin slices and add to a saucepan alongside 200ml water and 2 tbsp lemon juice. Mix gently to coat, cover with a lid and cook for 5 minutes over a low heat. Drain and spread out on a large plate or tray lined with kitchen paper. Leave to cool.

Unroll the pastry onto a lightly floured work surface and roll it out thinner, until the pastry measures about 30cm deep. Spread a thin layer of the JAZZ™ apple & cranberry jam all over the pastry, then cut into 12 vertical strips, each about 2cm wide.

Grease a 12-hole cupcake or muffin tray butter or oil. Taking one strip of pastry at a time, arrange apple slices, slightly overlapping, along the length of the pastry with the round edges facing outwards. Roll the bottom up over the apples, then loosely roll the pastry into a circle, forming rose shapes, pushing the apple slices back into the centre if necessary. Place into the muffin tray and repeat with the remaining pastry strips.

Bake for 5 minutes, then loosely cover with foil and bake for a further 45 minutes, or until the pastry is cooked through.

Allow to cool slightly before gently lifting the tarts out onto a wire rack.