Apple tart fine with chantilly cream & butterscotch

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. Bring the sugar and water for the syrup up to the boil and leave to cool. Spoon one […]