Ingredients:

• 1 sheet thawed flaky puff pastry
• ½ cup Anathoth Raspberry Jam
• 2 granny smith/ cooking apples
• Zest and juice of 1 lemon
• 2 Tbsp water

Handy Hints:

• To make your own pastry simply place 2 cups of flour and 2 tablespoons sugar in food processor. Add 175 gms chopped butter and pulse until it resembles coarse breadcrumbs. Slowly add 3-4 tablespoons cold water until mix forms a ball/firm dough. Roll out on floured board.
• Alternatively, place the whole sheet of pastry on the baking tray and following directions above, arrange apple slices in rows.

Method:

1. Pre-heat oven to 180ºC
2. Cut the pastry sheet into 4 rounds using a large pastry cutter or small saucer as a guide and place on a lightly greased baking tray
3. Peel and core the apples, quarter and slice thinly
4. Sprinkle over the grated lemon zest and juice
5. Spread the raspberry jam over the pastry, reserving 2 tablespoons for glazing
6. Arrange the apples, overlapping, on top of jam
7. Bake until apples browned and pastry crisp - approx 20 minutes
8. Warm the remaining jam and water together and brush over the apples
9. Serve with a spoonful of natural yoghurt or vanilla ice-cream