Apple Tart Fine with Chantilly Cream & Butterscotch

Make your apple tart even more delicious with a butterscotch sauce.


  • 6 granny smith apples
  • 4 puff pastry discs
  • 100 g sugar and 100 ml water (sugar syrup)
  • 50 g sugar
  • 1 pinch cinnamon
  • for the butterscotch:
  • 100 g brown sugar
  • 100 g cream
  • 25 g butter


  1. Peel, core and roughly dice 2 apples and stew them in a small pot until soft. Peel and core the remaining apples and cut them in half. Finely slice each half around 2 – 3 mm 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.
  4. Lightly brush with sugar syrup. 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 to a dark caramel. When dark, whisk in the cream and boil for 2 – 3 mins.
  6. Lightly whip cream and add some sugar to taste. Serve each tart with cream on top and sauce on the side.


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