Apple Tarts with Calvados Cream

2. Peel, core and slice the apples. Place the slices in a bowl and squeeze over the lemon juice.

3. Carefully brush the outside rim of the pastry with the beaten egg, taking care not to let the egg drip down the sides (this prevents the pastry from rising evenly). Fan out the apple slices on the surface of the pastry, leaving a narrow rim around the edge.

4. Mix together the sugar and cinnamon in a small bowl and sprinkle over the apples. Bake for 10–12 minutes until risen and golden.

5. While the tarts are baking, whisk the whipping cream until it begins to thicken, then add the Calvados, depending on desired strength, and continue to whisk until it just holds its shape.

6. Serve the tarts warm with a dollop of cream on the side and garnished with a mint sprig and berries, if desired.

Tip: Buy already rolled puff pastry to make this an even easier and quicker dessert. If you don’t have Calvados, regular brandy will do.