easy apple tart with maple syrup and pecans

by Sam on November 28, 2012

I quite like to eat apples. They are especially good when eaten on a hike or out in nature. For some strange reason they just taste better outdoors to me. Maybe its because they travel well and don’t get squashed in the bag. For the most part I eat  them because they are high in fibre, low in GI and generally a healthy option in terms of fruit.

When it comes to baking with them, they totally rock my world.

Apple pie, apple crumple, apple cake, or pretty much any baked-apple thing is high up on my favourite list. I remember reading about a survey that asked top chefs what their favourite dessert was and the highest vote came in at apple pie. I general prefer a crumble, which is more of a dessert, because I find the pastry at the bottom and the top a bit much. Id rather have more of the delicious pie filling and less of the fatty unhealthy part. Crumble tops are also much crunchier than pastry and thus offer a perfect textural contrast to the soft warm apple filling.

I  love Tru-Cape Apples which are grown locally and are of the highest quality.  The producers of these apples grow a wide range, some better for eating, others fantastic for baking. My all time favourite eating apple is the Pink Lady. Its tart and sweet and I love to bake with it too. It tends to hold its texture. Golden Delicious is the other apple variety I love to bake with.

So when Tru Cape sent me a box of apples a while ago, I was inspired to get into the kitchen.

This recipe is a little bit of a cheat, in that the puff pastry is bought. I learned how to make the stuff from scratch at Hotel School, but can’t see myself ever making this again. There really is no point when you can now get an all butter puff pastry from Woolworths. Not a lard laden, or part butter puff, but a real, all butter kind. Its lovely. Fattening, but lovely.

It comes in a box with 2 sheet squares already rolled out, so you don’t even have to thaw and unroll. You simply thaw in the fridge, take out a sheet and use it. Each box contains 2 x 250g sheets of pastry. It could not get any easier.

*in case you are wondering, Woolies are not paying me to say this.

Ok so I wanted maple flavour with my rustic apple tart because I simply love it. Maple and pecan croissants are my all time favourite, so I was trying to create a bit of that. The pecan nuts give another dimension and add crunch. Don’t worry that its a bit messy and the syrup runs all over the place, its rustic.

What you will need to make 2 tarts using 2 x 250g of pastry.

  • 2 x sheets of all butter puff pastry
  • 4 apples of your choice (I used Pink Lady)
  • 4T dark brown sugar (I like treacle sugar)
  • another 4 T dark brown sugar to sprinkle over the top
  • about 1/4 cup of maple syrup and a drizzle more if necessary at the end. I used the real deal here
  • a handful of roughly chopped raw pecan nuts
  • a dusting of icing sugar

Pre heat the oven to 180C. Lay the thawed pastry sheets out and score them about 2 cm from the outside edge making sure you don’t cut all the way through. This is going to create the edge for your tart. Peel, core and finely slice the apples. Toss the slices in the bowl with the brown sugar and maple syrup. Arrange the sliced apples evenly over the inner part of the pastry, in roughly 2 layers. Try and be a bit neater than what I did, the apples shrink, so its good to overlap a bit. You will find some of the maple syrup stays behind, so keep that for later. Scatter over the chopped pecan nuts and sprinkle the other 4 tablespoons of sugar over the top.

Bake the apple tarts for 20 – 25 minutes until the sides have puffed up. Drizzle the left over maple syrup over the tarts, dust with icing sugar and serve.

These are perfect with maple flavoured whipped cream dolloped on top, or served with vanilla ice-cream.

This is a lovely easy dessert to knock up over the holiday season.

I look forward to connecting with you again

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Leave a Comment

{ 15 comments… read them below or add one }

Laurence November 28, 2012 at 8:59 am

Looks awesome – just the thing for a Sunday afternoon. Where’s the clotted cream?

Tami November 28, 2012 at 9:00 am

Good grief that just made me hungry. Lovely simple dessert that can be made my anyone at the drop of a hat. Lovely post and gorgeous pics as always xx

Sam November 28, 2012 at 11:20 am

Thanks Tami :-)

Sam November 28, 2012 at 11:21 am

Just the thing for you to make Laurence, minus the clotted cream #caloriecontrol :-)

Elmarie November 28, 2012 at 10:19 pm

Read it now and oefffff! Contemplating making it now at 10:15pm…just to taste it.

Sam November 29, 2012 at 7:07 am

Ha ha Elmarie, you sound like me.

usha singh November 30, 2012 at 2:43 pm

Oh Wow Sam this looks so amazing and yet so simple to whip–definately making it soon–maybe only early next year. Preparing for my trip to India now

suzanne Perazzini November 30, 2012 at 9:18 pm

This is such a simple apple tart. I love using puff pastry like this too and would never make my own. With puff pastry in the freezer, I know I can feed people at the drop of a hat. There is always something to place in it to create a tart. This looks delicious.

Judith December 1, 2012 at 3:58 am

This looks so delicious! You have a lot of great recipes on your blog. I’m glad I found it!

Sam December 1, 2012 at 11:57 am

Thanks Judith, hope to ‘see’you again.

Zirkie December 1, 2012 at 6:30 pm

Sam, I just looooooove your pics!! It is beautiful!

Sam December 2, 2012 at 11:30 am

Thanks Zirkie :-)

gaby carstens dunn March 19, 2013 at 6:13 pm

Sam where do you get all butter puff pastry in CT ?? ( in a bit larger quantities)
:)

Sam March 19, 2013 at 7:50 pm

HI Gaby, its only available in Woolies.

Zulfah August 23, 2013 at 8:35 am

Hello Sam, let me just start off by saying that I LOVE cooked apple. I also LOVE nuts, so this was a dynamite combination for me. I’ve have wanted to try this tart for a while and eventually got stuck into it last night. I also just need to add that my pastry is home made :) Pastry is one of the things I love making, especially since I have quite an easy recipe that is absolutely fool proof. It was absolutely delicious! I was just wondering though, how you scored the lines so that it created that edge? Was the edge supposed to be folded over, because I didn’t get an “edge” and most of the maple syrup ran into the baking pan. Still finished the whole tart regardless … :)

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