Almost everyone loves apple tart and Paul Flynn shares his tips to make a beautiful little, simple Apple Tart with Maple Pecan Sauce on the Today Show.
Ingredients:
- Shop bought Pre Rolled Puff Pastry
- Red apples – Half an apple per portion
- Icing Sugar
- 50g Chopped Pecans
- 40g Castor Sugar
- 100ml Water
- 200ml Cream
- Drizzle of maple syrup
Method:
- Unwrap the pastry and roll out on a chopping board.
- Cut into 10cm x 5cm rectangles
- Prick the centre of the pastry leaving a 1cm border around the edges unpricked.
- Cut the apple in half and remove the core.
- Thinly slice the apple & spread out over the surface of the pastry.
- Dust liberally with icing sugar.
- Bake at 200C for 10 to 15 minutes until the pastry is crisp & caramelised.
- Toast the pecans in a dry non stick pan & transfer to a bowl.
- Place a thin layer of castor sugar in the pan and allow caramelising on a medium heat.
- Add a little water and dissolve the caramel.
- Return the pecans to the pan with the caramel syrup.
- Add cream and maple syrup.
- Bring to the boil then allow to cool slightly before serving.
