French Apple Tart with Calvados and Chantilly Cream

An easy puff pastry apple tart laced with calvados and served with soft, homemade vanilla Chantilly cream.

Vegetarian Dessert French Apple Pastry

Estimated Nutrition

Calories

355.1

kcal / serving

2840.5 kcal total

Carbs

27.3g

per serving

218.4 g total

Fat

26.4g

per serving

210.8 g total

Protein

per serving

24.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

200

Puff Pastry

Ready-made

tbsp

Caster Sugar

tbsp

Icing Sugar

Dairy

Butter

Cubed

piece

Egg Yolk

Free-range, beaten

250

Double Cream

Fruits

tbsp

Apple Compote

Stewed apple or sweet apple sauce

piece

Apple

Cox or Granny Smith, peeled, quartered and cored

Liquids

Calvados

A splash

NutsSeeds

piece

Vanilla Pod

Seeds scraped out

Method

Whisk the cream, icing sugar, and vanilla seeds until soft peaks form.

Bake for 30 minutes until the edges are golden-brown and risen.

Sprinkle with caster sugar, dot with butter, and brush the border with egg yolk.

Roll the puff pastry to a thickness of 3mm and cut a 25cm diameter circle.

Crimp the edges, lay onto a baking tray, and chill for 10 minutes.

Warm the calvados in a pan, ignite it, and pour over the tart before serving with cream.

Preheat the oven to 200°C.

Slice the apples thinly and arrange them in an overlapping fan pattern over the compote.

Spread the apple compote over the pastry, leaving a 1cm border.