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Categories:
blackberries sugar lemon juice apples shortcrust pastry white marzipan brown sugar ground cinnamon milk egg yolk
Viewed: 40 - Published at: 3 years agoIngredients
- 300 g blackberries
- 2 -3 tablespoons sugar
- 1 -2 teaspoon lemon juice
- 6 large apples, peeled (Braeburn are good)
- 1 (500 g) packet shortcrust pastry
- 75 g white marzipan
- 2 tablespoons soft brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons milk
- 1 egg yolk, beaten
Method
- For the blackberry sauce, gently heat blackberries in a small saucepan 5-10 minutes to loosen up the juices.
- Add sugar and lemon juice to taste.
- Set aside.
- Core the apples, leaving a good-sized hole in each.
- Roll out the pastry and cut into circles at least 7.5 cm (3 inches) bigger than your apples (so that apples can easily be wrapped in pastry).
- Place 1 apple on each pastry circle.
- Separate marzipan into 12 pieces and place 1 piece into each apple.
- Add 2-3 tsp sauce into each hole, then stop up each whole with remaining marzipan pieces.
- Mix sugar and cinnamon and sprinkle over the apples.
- Beat milk and egg together.
- Gather up pastry to cover the apples, then seal at edges with the milk and egg.
- Trim off any excess pastry and place on a lightly greased baking tray.
- You can use any pastry trimmings to decorate the apples.
- Brush with egg and chill in fridge at least an hour.
- Preaheat oven to 190 degrees C, 375 degrees F, gas mark 5.
- Cook apples in middle of oven 30-40 minutes or until apples are tender (test with a metal skewer).
- Serve hot or warm with remaining blackberry sauce gently reheated along with whipped cream or ice cream.
