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Peel the apples, cut in half and remove the cores using a Parisian scoop or corer, leave the apples to dry at room temperature for an hour if you have time.
Put the soft butter in the base of a non-stick 20cm frying pan, sprinkle the sugar on top. Place the cinnamon stick in the centre and star anise either side. Neatly arrange the apples on top, standing them up to pack all the apple into the pan.
Roll the puff pastry to the thickness of a pound coin. Cut a disc out of the pastry that in about an inch bigger than the pan.
Tuck the pastry down the side of the apples. Prick with a fork and cut a small hole in the centre of the pastry. Put the pan over a high heat on the stove for around 5-10 minutes.
You are starting the cooking process and making the caramel in the pan, you should be able to see through the small cut you made in the pastry when the caramel is ready, its should be a nice brown colour.
Put in the oven at 180C for 50 minutes.
Once cooked leave in the pan for 30 minutes to rest before turning out.
Whisk together the cream and sugar until thick. Pour in the calvados and gently stir until combined.