Michel Roux's Apple Tart
For the tart
For the Chantilly cream
- Preheat the oven to 200C/400F/Gas 6.
- Roll the puff pastry out on a clean work surface to a large sheet, 3mm thick.
- Using a bowl or plate, cut a circle about 25cm/10in in diameter.
- Crimp the edge before turning the whole sheet over and laying it directly onto a flat baking tray.
- Chill in the fridge for at least 10 minutes.
- Remove the pastry from the fridge and spread the apple Compôte all over the base of pastry, leaving a 1cm/½in border at the edge.
- Slice the apples the thickness of a two-pound coin and place them onto the pastry sheet, fanning them out, starting from the outside and working in.
- The apples should overlap each other.
- Use the largest slices on the outside and place the smallest slices in the middle of the tart.
- Once all the apples have been laid out, sprinkle over the caster sugar and dot with the cubed butter.
- Brush the border with the beaten egg and bake in the oven for about 30 minutes, or until golden-brown and risen around the edge.
- For the Chantilly cream, whisk the cream, icing sugar and seeds from the vanilla pod in a bowl until very soft peaks form and set aside until ready to serve.
- When ready to serve, place the tart onto a serving plate. Warm the calvados in a small saucepan.
- Ignite the alcohol with a match (be careful of your fingers) and pour over the tart.
- Serve with Chantilly cream.