italian suitcase: mum's meline (baked apples in a shortcrust pastry)

Mum always struggled to make us eat baked apples, we didn't like the baby food texture. She tried different tricks until she realised that she had to camouflage the apples.
This is how this recipe was born. So damn simple but so tasteful that made the trick!!!

Ingredients for 2 meline:
1 apple
4 tsp blackberry jam
shortcrust pastry
soft brown sugar

Preparation:
Cut horizontally the apple and remove seeds and core. Stretch the shortcrust pastry using a rolling pin (a full size pack should be enough for 3 apples/6 meline), place each half apple at even distance with the larger side laying down, add on top 2tsp of blackberry jam each and close the pastry pulling the corners to the middles and twisting them.

mum's meline ©italiansuitcase

Brush the pastry with some milk and sprinkle some soft brown sugar on top and bake in a preheated oven at 180˚ for 20/25 minutes.
Serve hot with some icecream or custard, or even better enjoy as they are!

I just made 2 meline because I used the left over pastry from the quiche I made before