Roll the puff pastry out on a clean work surface to
a large sheet, 3mm thick. Using a bowl or plate, cut a circle about
25cm/10in in diameter. Crimp the edge before turning the whole sheet
over and laying it directly onto a flat baking tray. Chill in the fridge
for at least 10 minutes.
Remove the pastry from the fridge and spread the
apple compôte all over the base of pastry, leaving a 1cm/½in border at
Slice the apples the thickness of a two-pound coin
and place them onto the pastry sheet, fanning them out, starting from
the outside and working in. The apples should overlap each other. Use
the largest slices on the outside and place the smallest slices in the
middle of the tart.
Once all the apples have been laid out, sprinkle
over the caster sugar and dot with the cubed butter. Brush the border
with the beaten egg and bake in the oven for about 30 minutes, or until
golden-brown and risen around the edge.
For the Chantilly cream, whisk the cream, icing
sugar and seeds from the vanilla pod in a bowl until very soft peaks
form and set aside until ready to serve.
When ready to serve, place the tart onto a serving
plate. Warm the calvados in a small saucepan. Ignite the alcohol with a
match (be careful of your fingers) and pour over the tart. Serve with