Danny’s not so Posh Apple Tart with Crème Chantilly
Puff Pastry (shop brought)
4 cox’s apples
1 Fresh vanilla pods
Round 4 1/2inch pastry cutter, apple corer, another hand to split vanilla pod!
Wisk up whipping cream, with electric whisk or hand whisk if you are hard-core. You want a nice consistency, so it sticks to the spoon. Add either vanilla pods or essence. I prefer pods, as it looks nice with the black dots in the crème. Now add small amounts of icing sugar and stir in until you get the desired mix of vanilla and sweetness.
Cover and place in the fridge.
Cut circulars in pastry
Cover with ground almonds (remembering it is a tart so don’t take ingredients to the edge, which of coarse I forgot)
Thinly slice apple and arrange on base
Place small knobs of butter around
Sprinkle with sugar and cinnamon.
Cook on baking sheet for 13- 15mins 180c
Heat jam in a pan
Remove tart from oven and glaze
Serve with either a posh quenelle of crème Chantilly or a 1-armed Essex quenelle (dollop).
And if it doesn’t look or taste great, don’t blame me.
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