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Apple, Pancetta & Maple Tart
Emily Davenport
4 servings as a main or 8-12 as a snack
35 minutes
342
British
Mains
A mouthwatering blend of sweet and savoury flavours, this Apple, Pancetta & Maple Tart recipe is taken from the Dairy Diary.
For more recipes like this, check out the Dairy Diary recipe collection.
Ingredients
- Cooking apples 400g (14oz), peeled and chopped
- Dried sage 1 tsp
- Ready-rolled puff pastry 375g pack
- Chopped pancetta or bacon lardons 150g (5oz)
- Maple syrup 2 tbsp
- Blue cheese 100g (3½oz), crumbled
- Fresh sage leaves and salad to serve (optional)
Directions
- Put apples in a pan with 3 tbsp water
- Heat until steaming, then cover and simmer gently for 10-12 minutes, stirring occasionally, until very soft and thick
- Stir in sage, then remove from the heat and leave to cool
- Mash or blitz in a blender until smooth
Preheat oven to 200°C/180°fan/Gas 6
- Unroll pastry and place on a large baking tray, still on its paper
- Prick all over with a fork then bake for 10 minutes until puffed up
- Set aside for a few minutes to let it sink
- Spread pastry thinly with cold apple sauce
- season
- Sprinkle over pancetta or bacon and drizzle with maple syrup
- Bake for 15 minutes
- Scatter with blue cheese, then bake for another 10 minutes or until melted and cooked through
- Slide onto a serving board and cut into slices
- Serve warm, scattered with fresh sage, with salad, if you like
Alternatively, cut into smaller pieces and serve as a canapé to accompany drinks or as part of a buffet.