Ingredients

• 1 sheet of puff pastry, thawed
• 3-4 apples, Granny Smith, peeled, cored, and thinly sliced
• 1/4 cup of caster sugar – or superfine Baker’s sugar, (you can also pulse granulated sugar a few times in a food processor of coffee grinder for a finer grind)
• 1 teaspoon of cinnamon
• 2 tablespoons of apricot preserves, melted (for glazing)
• 1 cup of heavy cream
• 1 tablespoon of powdered sugar
• 1 teaspoon of vanilla extract, or one pod, scraped

Instructions

1. Preheat Preheat the oven to 375°F (190°C).

2. Prepare puff pastry Roll out the thawed puff pastry sheet on a floured surface into a rectangle or circle, depending on your preference. Transfer it to a parchment paper-lined baking sheet.

3. Prepare apples In a bowl, toss the thinly sliced apples with sugar and cinnamon. Arrange the apple slices neatly over the puff pastry, leaving a border around the edges.

4. Bake Bake in the preheated oven for about 25-30 minutes or until the pastry is golden and the apples are tender.

5. Make Chantilly Cream While the tart is baking, prepare the Chantilly cream. In a chilled bowl, whip the heavy cream until soft peaks form. Add powdered sugar and vanilla extract, then continue whipping until stiff peaks form.

6. Glaze Once the tart is out of the oven, brush the melted apricot preserves over the apples for a glossy finish.

7. Serve Allow the tart to cool slightly before serving.

8. Slice and serve the French Apple Tart with dollops of Chantilly cream on top.