1 sheet sweet shortcrust pastry
1 tbsp tamarillo jam
1 apple, halved, cored and thinly sliced
1 free range egg beaten
2 tsp maple syrup
Whipped cream and icing sugar to serve
Preheat oven to 200C.
Place the sheet of sweet crust pastry on a baking paper-lined tray. Spread the jam out evenly in the middle of the sheet. Layer the apple slices over the jam. Trim the edges of the pastry so there is a 2.5 cm border around the apples and fold the edges of the pastry up around the apples to form edges.
Brush the pastry with the egg wash. Brush the apples with the maple syrup and place the tart in the oven for about 25 minutes or until the pastry is golden brown. Remove from the oven and leave to cool slightly.
Place on a serving plate and dust with icing sugar. Serve with a side of whipped cream.