Peel 2 apples, slice into quarters, removed the core then finely slice.

Place the apples in a frying pan with the butter, sugar and maple syrup.

Cook on a medium heat for 2-3 minutes, stirring gently so that the apples don’t break up.

Add the vanilla extract and flour and cook for a further 2-3 minutes, again stirring gently.

Set aside and let cool.

Now place the pecans in a frying pan and gently toast until they become golden.

Allow to cool, then roughly chop.

Next, take the sheet of pastry and lay on a piece of baking paper.

Place a plate roughly the same size as the pastry on top and cut around to create a circle.

Take a sharp knife and lightly cut a smaller circle about 1cm from the edge. Don’t cut right through the pastry, just make an indent.

Now neatly lay the cooled apples on top of the pastry.

Bake at 200c for 20 minutes or until the pastry is golden brown.

Scatter the chopped pecans on top and serve warm or allow to cool.