Recipe courtesy of Ren Behan of www.greatbritishchefs.com. This sweet and salty tart is a great option for a weekend brunch, playing on the classic combinations of pork and apple, and bacon and maple syrup, all on an easy puff pastry base.
Unroll the pastry and trim to form a circle about 25cm in diameter, then transfer to a baking tray lined with baking parchment
Prick the bottom of the pastry all over with a fork, and with a sharp knife, gently score a 1cm border around the edge of the circle. Sprinkle the centre of the pastry with 2 tbsp of the demerara sugar and set to one side
Line a second baking sheet with baking parchment, lay the slices of bacon on top and cook for 10–15 minutes, turning half way through, until cooked. Chop into thin strips and set aside
Peel, core and very thinly slice the apples. Place in a bowl, sprinkle over the lemon juice and mix gently (this will help stop them turning brown)
Arrange the apples slices in a fan over the pastry, sprinkle with the remaining demerara sugar and bake in the oven for 20–30 minutes, until the pastry has puffed up around the edge and is golden brown
Remove the tart form the oven, transfer to a plate and top with the cooked bacon bits. Dust the tart with the icing sugar and drizzle with maple syrup to serve.