Apple tart fine with chantilly cream & butterscotch

Oliver Dunne


  • 2 Granny Smith Apples
  • 4 Braeburn’s/Pink Lady’s
  • 4 Puff Pastry Discs
  • 100g Sugar & 100mls Water {   sugar syrup
  • 50g Sugar
  • 1 Pinch Cinnamon


  • 100g Brown Sugar
  • 100g Cream
  • 25g Butter
  • 1-2 Drops of Vanilla Essence
  • 1 Pinch Sea Salt


  1. Peel, core and roughly dice 2 Granny Smith apples and stew them in a small pot until soft. Peel and core the remaining 4 apples and cut them in half. Finely slice each half around 2-3mm thick.
  2. Bring the sugar and water for the syrup up to the boil and leave to cool.
  3. Spoon one spoonful of stewed apple into the centre of each of the pastry discs. Fan the sliced apples around until they form a circle and sprinkle with some ground cinnamon. Lightly brush with sugar syrup.
  4. Put the tarts in the oven at 200˚C for 12-15 mins or until the pastry is cooked.
  5. For the butterscotch sauce, melt the butter in a small pot, add the sugar and allow to turn a dark caramel. When dark whisk in the cream and boil for 2-3 mins. Then add a pinch of salt and the vanilla essence. Lightly whip the cream and add some sugar to taste.
  6. Serve each tart with cream on top and the sauce on the side.