Devised by Neil Haydock, executive head chef at The Beach Hut, Watergate Bay Hotel near Newquay

Ingredients (serves 12)

For the frangipane:
175g unsalted butter
175g caster sugar
3 medium eggs
175g ground almonds
50ml calvados

For the tartes:
12 disks of puff pastry the size of a side plate (16cm)
15 apples peeled and cored
200g melted butter
500g caster sugar

Method
For the frangipane

• Beat the butter and sugar until smooth and light in colour.
• Add the eggs one by one until incorporated, and then add the ground almonds and calvados.

To make the tartes

• Place the puff pastry disks onto a non-stick baking sheet and spoon a good dessertspoon full of the frangipane into the middle of each disc.
• Using a wet palette knife or the back of a spoon, smooth out the frangipane, leaving a 1cm border around the outside. Don’t be too fussy, as it will be covered with the apples.
• Thinly slice the apples into disks approximately 2 to 3mm thick so they look like flat doughnuts with a hole in the middle. This is best done with a mandolin for consistency.
• Lay the apples on to the frangipane overlapping slightly to make a circle leaving a 1cm border.
• Brush the apples with the melted butter and place the tartes into the fridge until ready to cook. They can be left for a
few hours.
• Pre-heat the oven to 180 C. Dust the tartes liberally with caster sugar and place in the oven for 25 minutes.
• Serve with your favourite topping - clotted cream, crème fraîche or ice cream all work well.