|Prep Time||Cook Time||Total Time|
|20m||30m||50m, plus extra time for cooling|
Indulge in a slice of this delicious maple apple tart. A delighful dessert that combines the simplicity of apples with the earthy sweetness of maple syrup.
- 200g ready made puff pastry
- 6 apples
- 5 tablespoons Pure Maple Syrup, Amber Rich
- 2 teaspoons ground cinnamon
- Juice of 1/2 a lemon
- 50g unsalted butter, cubed
- 1 egg yolk, beaten
- Icing sugar to dust
- Preheat the oven to 200C/180C Fan/Gas Mark 6. Line a baking tray with greaseproof paper. Roll out pastry and using a dinner plate as a guide, cut a large round shape. Crimp the sides and refridgerate while preparing the apples.
- Start with making the stewed apple filling first. Peel 2 apples and chop into small pieces. Place in a saucepan with 1 tsp of cinnamon, 1 tbsp of lemon juice, 1 tbsp water and 2 tbsp of maple. Stew apples for about 5 – 10 minutes or until you have a soft apple that can be mashed. Meanwhile peel the remaining apples and slice thinly, placing them in a large bowl of water with the remainder of the lemon juice, set aside. Once the stewed apples are ready, mash and set aside to cool.
- Place the sliced apples on pieces of paper towels and pat dry. Put them in a large bowl and add 1 tsp cinnamon and 3 tbsp maple, mix well.
- Spread a couple of tablespoons of the cooled stewed apple on the pastry. Starting from the outer end of the pastry, arrange the apple slices overlapping and working towards the middle. Place the pieces of butter randomly on the apple slices and brush the crimped pastry with the egg yolk. Bake for 30 minutes or until pastry is golden and risen.
- Cool on a wire rack. Dust with icing sugar and serve with cream.