1 375 g pack Saxby’s Fresh
; Puff Pastry
50 g Pecan halves; (1 3/4oz)
3 Empire apples
25 g Unsalted butter; (1oz)
30 ml Lemon juice; (2tbsp)
20 ml Caster sugar; (4tsp)
1 142 ml pot Waitrose Thick
15 ml Maple syrup; (1tbsp)
5 ml Cinnamon; (1tsp)
Roll out the pastry and cut out an 18cm (7″) diameter circle. Place a
sheet of Teflon Cooking Liner on a baking tray. Prick the pastry
lightly with a fork and place it on the Cooking Liner.
Roughly chop the pecans and scatter over the pastry.
Leaving the skin on, quarter, core and thinly slice the apples. Melt
the butter, stir in the lemon juice and toss the apple slices in the
Arrange the apple slices on the pastry in overlapping circles, not
quite to the edge.
Sprinkle with sugar and place in a preheated oven 220C, 425F, gas
mark 7 for 20-25 minutes or until the pastry is crisp and the apples
slightly browned at the edges.
Meanwhile whip the cream, fold in the maple syrup and cinnamon.
Refrigerate until needed.
Serve the apple tart warm with the flavoured cream.