Apple and Bacon Puff Pastry Tart

chef hat
4 Servings
30 minutes bake time

Recipe courtesy of Ren Behan of 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.


  • Small check mark in a circle icon 375 g Jus-Rol™ Puff pastry ready rolled sheet
  • Small check mark in a circle icon 4 rashers of good quality bacon
  • Small check mark in a circle icon 4-5 apples, Cox’s or Bramley apples
  • Small check mark in a circle icon Juice of 1/2 lemon
  • Small check mark in a circle icon 3 tbsp Demerara sugar
  • Small check mark in a circle icon 2 tbsp icing sugar to dust
  • Small check mark in a circle icon Maple syrup, to serve
Equipment required
  • Baking tray
  • Baking parchment
  • Bowl
  • Knife


  1. Preheat the oven to 220°C/gas mark 7
  2. Unroll the pastry and trim to form a circle about 25cm in diameter, then transfer to a baking tray lined with baking parchment.
  3. 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.
  4. 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.
  5. 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).
  6. 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
  7. 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.