French apple tart with calvados and Chantilly cream
Ingredients
- 200g/7oz ready-made puff pastry
- 2 tbsp stewed apple, or apple compôte
- 6 apples (cox or granny smith), peeled, quartered and cored
- 2 tbsp caster sugar
- 40g/1½oz butter, cubed
- 1 free-range egg yolk, beaten
- 250ml/9fl oz double cream
- 1 tbsp icing sugar
- 1 vanilla pod, seeds scraped out
- Splash calvados
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