2 scrummy treats made with Tayberry Jam

Baked Brie with Tayberries and Almonds

Ingredients:

250g Brie

1/2 Cup Martinborough Manner Tayberry Jam

1 T Martinborough Manner Raspberry Vinegar

1/4 Cup Sliced Toasted Almonds

Directions:

1. Preheat oven to 190 degrees C.

2. Place brie in a foil lined baking dish.

3. Bake for 10-15 minutes or until brie is soft in the centre.

4. Stir the tayberry jam and the vinegar together to make a sauce.

5. Place brie in serving dish, cover with the sauce, and then sprinkle with almonds.

6. Serve with sliced fruit and a sliced baguette.

The best Brie to use in these two recipes is Kingsmeade Brie made in Masterton

Tayberry Brie En Croute

Ingredients:

250g Brie (in a wheel if you can otherwise, a piece is fine)

1/2 Cup Martinborough Manner Tayberry Jam

1 T Martinborough Manner Raspberry and Basil Vinegar

1/4 Cup Sliced Toasted Almonds

1 Sheet Frozen Puff Pastry

1 Egg, Beaten

Directions:

1. Defrost pastry sheet for 15 minutes.

2. Preheat oven to 190 degrees C.

3. Slice the brie wheel in half longwise, so you end up with two circles, (or else just cut horizontally whatever shape you have).

4. Place pastry sheet on an ungreased baking tray, and place half of the brie in the centre, rind side down.

5. Stir the tayberry jam and the vinegar together.

6. Pour over the brie half, sprinkle with almonds, and then place other brie half on top, rind side up.

7. Bring all four corners of the pastry sheet together above the brie, and twist slightly to enclose the brie.

8. Seal the seams by pinching together.

9. Brush the entire outside with the beaten egg.

10. Bake for 20 – 25 minutes, or until pastry is golden brown.

11. Serve with sliced fruit and good crackers.

Tip: If you don’t have toasted almond, just use blanched sliced almonds and bake in the oven for 5 minutes at 190 degrees C, shaking the pan once or twice to stop them from burning.