Heat the oven to 200°C. Line a
Peel, core, quarter, then thinly slice the apples. Keep in acidulated water until ready to use so that they don’t brown.
Mix the chestnut jam or purée with the rum and cream. Spread the mixture over the base of the tart, and then cover with the sliced apples. Sprinkle with sugar. Bake for a further 35 minutes. Serve with liberal dollops of crème fraîche.