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 butter. Arrange the apple slices on the pastry in overlapping circles, not quite to the edge. Sprinkle with sugar and place in a preheated oven 220?C, 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. NOTES : This dessert uses red skinned Empire apples which have a crisp white flesh. Empire apples are also good chopped up in salads or eaten on their own. If preferred, you can use this recipe to make four individual tarts instead of one large one.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (19g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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