Apples come into season just as the weather gets cooler, so what better way to enjoy them than in this baked dessert.
- Melted butter, to grease
- 125ml (1/2 cup) maple syrup
- 80g butter
- 4 small (about 530g) green apples, cored, each cut into 12 wedges
- 125g mascarpone
- 150ml double cream
- Ground nutmeg, to serve
- 150g (1 cup) plain flour
- 100g chilled butter, chopped
- 2 tsp icing sugar
- 3 tsp water
- To make the pastry, process the flour, butter and icing sugar in a food processor until the mixture resembles fine breadcrumbs. Add the water and process until the dough just comes together. Turn onto a lightly floured surface and knead until smooth.
- Preheat oven to 180ºC. Brush four 11cm (base measurement) fluted tart tins, with removable bases, with melted butter. Divide the pastry into 4 portions. Use a lightly floured rolling pin to roll out 1 portion on a lightly floured surface. Line 1 tin with pastry. Trim excess. Repeat with remaining portions. Place on a baking tray. Bake for 15 minutes or until golden. Transfer to a wire rack to cool completely.
- Meanwhile, place the maple syrup and butter in a large frying pan. Bring to the boil, stirring, over medium heat. Add the apple, in a single layer, and cook for 5 minutes each side or until tender. Set aside to cool completely.
- Gently combine mascarpone and cream in a bowl. Divide the mascarpone mixture among tarts and spoon over apple and syrup. Sprinkle with the nutmeg.