THYME & APPLE TART WITH MAPLE WHIPPED CREAM

SERVES 4

3 tbsp unsalted butter, melted 3 tbsp packed brown sugar 2 tsp freshly squeezed lemon juice ½ tsp cinnamon ¼ tsp salt 1 apple (Braeburn, Gala or Northern Spy), quartered, cored and very thinly sliced lengthwise 1 tbsp all-purpose flour 1 sheet (half of a 450 g package) frozen butter puff pastry, thawed 1 egg yolk 2 tbsp chopped fresh thyme ½ cup 35% whipping cream 1 tbsp pure maple syrup

In a large bowl, whisk together the butter, brown sugar, lemon juice, cinnamon and salt; place 1 tablespoon in a small bowl and set aside. Add the apple and flour to the remaining butter mixture, tossing to coat; set aside.

On a large sheet of parchment paper, unroll the pastry; fold the pastry in half and roll out to a 15" x 6" rectangle. Lifting the parch ment along with the pastry, transfer to a large rimless baking sheet.

Preheat the oven to 400°F. Whisk the egg yolk with 1 teaspoon water; lightly brush some of the mixture over the edges of the pastry. Fold the edges over all around, pressing to adhere. Brush the remaining egg yolk mixture all over the pastry, then prick the centre all over with a fork.

Arrange the apples, overlapping slightly, in two rows over the centre of the pastry. Brush the apples with the reserved butter mixture. Bake until the pastry is puffed and golden and the apples are tender and lightly browned, about 20 minutes. Remove from the oven and sprinkle with the thyme; allow to cool slightly.

Meanwhile, in a medium bowl, beat the whipping cream with the maple syrup using a hand-held mixer until stiff peaks form; serve with the warm tart.