Michel Roux Jr's puff pastry apple tart - delicious. magazine

Ingredients

• 200g ready-made all-butter puff pastry
• 2 tbsp stewed apple or sweet apple sauce (see Know How)
• 6 apples, peeled, cored and quartered (see Roux’s Rules and Be A Better Cook)
• 2 tbsp caster sugar
• 40g unsalted butter, diced
• 1 free-range egg yolk, beaten
• Calvados to serve
• For the chantilly cream
• 250ml double cream
• 1 tbsp icing sugar
• 1 vanilla pod, split and seeds scraped out