Apple and pear butter tart

This is so delicious for pudding on an autumn day – but also healthy enough for breakfast!! 

It’s refined sugar free (apart from the apricot jam which is optional) and full of warming flavour

4x apples, peeled and sliced thinly 

1 sheet puff pastry

1 tbsp pear butter (see recipes)

1 tbsp apricot jam (optional) 

Roll out your pastry and spread on the butter, leaving a uncovered edge all around

Place on your apples, overlapping, on the butter

Bake at 220c for 20mins

Leave to cool slightly

Heat the jam in a pan and paint over the apple to give a lovely sheen