This is a classic a tarte fine, the kind you used to find in good French restaurants. To reinforce the apple flavour, I spike the cream with some of Julian Temperley’s Somerset Pomona or Kingston Black Apple Aperitif – either is great – so I call it "a French tart with an English accent".
Try to buy all-butter puff pastry, readily available in supermarkets. It makes the world of difference to this dessert.
250g–300g all-butter puff pastry, rolled out to about 2mm thick and left to rest for at least an hour
6 medium-sized russet, Cox or similar well- flavoured apples, peeled and cored
30g melted butter
Caster sugar to sprinkle
FOR THE CREAM
•60g Jersey cream
•2tsps caster sugar
•2tbsps Somerset Pomona or Kingston Black Apple Aperitif
1 | Preheat the oven to 200oC/ gas mark 6. Cut the pastry into four 12cm discs and prick all over with a fork. Put the discs onto a lined baking tray.
2 | Slice the apples thinly and lay them around the pastry discs, overlapping them and tucking the last slice under the first to form an even pattern. Brush with the butter and scatter generously with the sugar.
3 | Bake for about 30 mins or until the apples start to caramelise. If they take longer to colour, finish them under the grill.
4 | To serve, mix the cream, sugar and alcohol in
a bowl and whisk until stiff. Spoon it onto the centre of the tarts.