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apple, pancetta and maple tart

Apple, Pancetta & Maple Tart

A mouthwatering blend of sweet and savoury flavours, this Apple, Pancetta & Maple Tart recipe is taken from the Dairy Diary.



apple, pancetta and maple tart

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.

Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)

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