Description
A classic French dessert by Michel Roux Jr featuring a golden, flaky puff pastry base topped with thinly sliced apples arranged in a beautiful fan pattern, baked until caramelized and served with luscious homemade chantilly cream and optional Calvados flambé for added flavor.
Ingredients
Scale
Pastry
- 200g ready-made all-butter puff pastry
Apple Layer
- 2 tablespoons stewed apple or sweet apple sauce
- 6 apples, peeled, cored, and quartered
- 2 tablespoons caster sugar
- 40g unsalted butter, diced
Egg Wash
- 1 free-range egg yolk, beaten
Chantilly Cream
- 250ml double cream
- 1 tablespoon icing sugar
- 1 vanilla pod, split and seeds scraped out
Optional
- Calvados, to serve
Instructions
- Prepare the pastry: Roll out the puff pastry on a clean surface into a large, 3mm-thick sheet. Using a bowl or plate, cut a 25cm diameter circle. Crimp the edges and flip the dough onto a baking tray. Chill in the fridge for at least 10 minutes to firm up.
- Spread apple sauce: Remove the pastry from the fridge and evenly spread the stewed apple or sweet apple sauce over the surface, leaving a 1cm border around the edges untouched.
- Preheat oven: Heat your oven to 180°C fan (gas mark 6) to prepare for baking the tart.
- Prepare apples: Slice the peeled, cored, and quartered apples into thin slices approximately the thickness of a two-pound coin (about 1-1.5cm thick).
- Arrange apples: Starting from the outside edge of the pastry, arrange the apple slices in a fan-like pattern, layering towards the center. Use the largest slices on the outer edge and gradually smaller slices as you move inward for an attractive presentation.
- Bake the tart: Sprinkle caster sugar evenly over the arranged apples and dot with diced unsalted butter. Brush the exposed pastry border with the beaten egg yolk to ensure a golden finish. Bake in the preheated oven for about 30 minutes, or until the pastry is risen and golden brown and the apples are tender.
- Make chantilly cream: While the tart bakes, whisk together the double cream, icing sugar, and vanilla seeds in a chilled bowl until soft peaks form. Set aside in the fridge until ready to serve.
- Serve: Transfer the tart to a serving plate. If desired, warm a splash of Calvados in a small pan, carefully ignite to flambé, then pour it over the tart for an added aromatic kick. Serve immediately alongside the fresh chantilly cream.
Notes
- Use good quality all-butter puff pastry for the best flavor and flakiness.
- For a vegetarian version, ensure the puff pastry contains no animal fats if required.
- The Calvados flambé step is optional but adds a lovely depth of flavor and a dramatic presentation.
- Ensure the chantilly cream is whipped just to soft peaks to keep it light and airy.
- The tart is best served fresh on the day it is baked.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
