Apple, Pancetta & Maple Tart
A mouthwatering blend of sweet and savoury flavours, this Apple, Pancetta & Maple Tart recipe is taken from the Dairy Diary.
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)
Instructions
1
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.
2
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.
3
Spread pastry thinly with cold apple sauce; season. Sprinkle over pancetta or bacon and drizzle with maple syrup. Bake for 15 minutes.
4
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.
