Lighter apple tarts recipe
 Do make the chia seed and maple yoghurt to accompany these simple and delicious light apple tarts. Each serving provides 325 kcal, 7g protein, 38g carbohydrates (of which 21g sugars), 14g fat (of which 6.5g saturates), 3g fibre and 0.5g salt. 125g/4½oz fat-free Greek-style yoghurt2 tbsp maple syrup2 tsp chia seeds 125g/4½oz fat-free Greek-style yoghurt 2 tbsp maple syrup 2 tsp chia seeds 200g/7oz ready-rolled light puff pastry2 tbsp apricot jam2 large sharp, green eating apples (300g/10½oz in total), quartered, cored, thinly sliced1 tbsp semi-skimmed milk2 tsp granulated sweetener½ tsp ground cinnamon½ tsp ground mace (or nutmeg) 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) Method 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. To make the yoghurt, mix together all the ingredients in a small bowl. Cover and refrigerate for at least 2 hours, preferably overnight. 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. 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. 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. 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. 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. 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. Serve with a generous spoonful of the yoghurt on the side.