Our recipe of the month is by our incredible ambassador Jazz Carlin and is her favourite way to end a meal. Former GB swimmer Jazz says:
“A warming apple and blackberry pie is my favourite way to end a meal and it doesn’t have to be a labour of love to make. These mini JAZZberry tarts are a beautiful balance of sweet and sour and served with a dollop of ice cream, they will always cause a splash.”
Ingredients (Serves 1 greedy person or 2 normal)
- Shop-bought shortcrust pastry
- 2 JAZZ™ Apples – cored and thinly chopped
- 30g caster sugar
- 80g blackberries
- A pinch of ground cinnamon
- A grating of nutmeg
- 2 tbsp water
- Preheat the oven to 180°C.
- In a pan, place the chopped JAZZ™ Apples, sugar and spices and cook over a medium heat for 12 mins, stirring every so often so it doesn’t stick.
- When the apples have broken down, add the blackberries, squash a little and stir. Then cook for another 5 mins on a low heat. Take off the heat and allow to cool.
- Take 160g of pastry and cut into equal quarters. Roll each one into a thin circle approx. half a centimetre in thickness.
- Taking two greased 3-inch diameter mini tart tins with removable bottoms, press one of the pastry circles into each tin, pressing in place.
- Fill each tart with the JAZZberry mixture and place the final two pastry circles on top. You can crimp and trim away any excess pastry but don’t worry if it isn’t airtight as I like to see some filling oozing out. Cut a small slit in the top of the pie or if you have time, cut out some shapes before you place the tops on.
- Brush with egg white and bake for at least 50 mins. It should be nice and golden brown.
- Serve warm with ice cream