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French apple tart with calvados and Chantilly cream
Ingredients
- - 200g/7oz ready-made puff pastry
- - 2 tbsp stewed apple, or sweet apple sauce
- - 6 apples (Cox or Granny Smith), peeled, quartered and cored
- - 2 tbsp caster sugar
- - 40g/1½oz butter, cubed
- - 1 free-range egg yolk, beaten
- For the Chantilly cream
- - 250ml/9fl oz double cream
- - 1 tbsp icing sugar
- - 1 vanilla pod, seeds scraped out
- To serve
- - splash calvados
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