Ingredients

• 125g/4½oz fat-free Greek-style yoghurt
• 2 tbsp maple syrup
• 2 tsp chia seeds
• 200g/7oz ready-rolled light puff pastry
• 2 tbsp apricot jam
• 2 large sharp
• green eating apples (300g/10½oz in total)
• quartered
• cored
• thinly sliced
• 1 tbsp semi-skimmed milk
• 2 tsp granulated sweetener
• ½ tsp ground cinnamon
• ½ tsp ground mace (or nutmeg)

Directions

• To make the yoghurt
• mix together all the ingredients in a small bowl. Cover and refrigerate for at least 2 hours
• preferably overnight.
• Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper.
• Cut the puff pastry into quarters (they should be about 10x13cm/4x5in) and place on the lined baking tray.
• Divide the jam between the pastry and spread with the back of a spoon
• leaving a 1cm/½in margin all the way around each piece. Lay the apple slices
• overlapping
• on top of the jam. Brush the exposed edges of the pastry with the milk.
• Mix together the sweetener
• cinnamon and mace and sprinkle liberally over each tart.
• Bake for 15–20 minutes
• or until the pastry is golden-brown and crispy.
• Serve with a generous spoonful of the yoghurt on the side.