French Apple Tart with Chantilly Cream
Enjoy the delightful combination of sweet, tender apples on flaky pastry with the lightness of Chantilly Cream – a classic French treat!
- Total Time: 45 minutes
Ingredients
Units
Scale
For the Tart:
- 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)
For the Chantilly Cream:
- 1 cup of heavy cream
- 1 tablespoon of powdered sugar
- 1 teaspoon of vanilla extract, or one pod, scraped
Instructions
-
PreheatPreheat the oven to 375°F (190°C).
-
Prepare puff pastryRoll 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.
-
Prepare applesIn 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.
-
BakeBake in the preheated oven for about 25-30 minutes or until the pastry is golden and the apples are tender.
-
Make Chantilly CreamWhile 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.
-
GlazeOnce the tart is out of the oven, brush the melted apricot preserves over the apples for a glossy finish.
-
ServeAllow the tart to cool slightly before serving.
-
Slice and serve the French Apple Tart with dollops of Chantilly cream on top.
- Prep Time: 15
- Cook Time: 30
0 Comments