Preheat the oven to 200°C.
Roll the puff pastry to a thickness of 3mm and cut a 25cm diameter circle.
Crimp the edges, lay onto a baking tray, and chill for 10 minutes.
Spread the apple compote over the pastry, leaving a 1cm border.
Slice the apples thinly and arrange them in an overlapping fan pattern over the compote.
Sprinkle with caster sugar, dot with butter, and brush the border with egg yolk.
Bake for 30 minutes until the edges are golden-brown and risen.
Whisk the cream, icing sugar, and vanilla seeds until soft peaks form.
Warm the calvados in a pan, ignite it, and pour over the tart before serving with cream.