Trust me, this is so ridiculously easy that I’ve felt the need to add an extra faffy bit with the Chantilly cream accompaniment, but you can of course just use pouring, clotted, or whipping cream instead. Just not squirty cream, please!
Ingredients
For the Tart
- 320 g pack ready-rolled puff pastry
- 1 egg
- 1 tbsp milk
- small pinch of salt
- 2¼oz (60 g) unsalted butter
- 1 heaped tsp ground cinnamon
- 3 Granny Smith apples
- 4 tbsp granulated sugar
For the Chantilly Cream
- 7 fl oz (200 ml) double cream or whipping cream
- 1½ oz (40 g) icing sugar
- 1 tsp vanilla extract
- 1 tbsp Calvados (optional)
How to Make It
- Make sure your pastry is out of the fridge (see below). Preheat the oven to 200°C (400°F/Gas 6). Line a baking tray with baking parchment. Make the egg wash by lightly beating the egg in a cup, adding the milk and salt. (The salt breaks down the protein in the egg so it is easier to brush.) Set aside.
- Cut the pastry lengthwise into 2 long strips and return to the fridge. Melt the butter in a small pan, mix in the cinnamon, and allow to cool a little.
- Remove the apple cores with a corer, then peel the apples and slice into thin rings. Place in a bowl and toss with the cinnamon butter.
- Arrange the apples on each piece of pastry, overlapping them slightly but leaving a 2 cm (3⁄4 in) border around the edge. Sprinkle them with the sugar. Brush the pastry with the egg wash, then bake for 20–25 minutes, or until lightly golden.
- For the Chantilly cream, put the cream and icing sugar in a bowl. Using an electric whisk, whisk until you get soft peaks. Add the vanilla and the booze (if using) and give it a stir. Voilà posh cream to serve with your tart!