Ingredients Jump to Instructions ↓

  1. 5 teaspoons 25ml Granny Smith apples - peeled, cored, (large) And cut into large wedges

  2. 2 tablespoons 30ml Unsalted butter - melted, kept warm

  3. 1/2 cup 99g / 3 1/2oz Sugar - plus

  4. 4 tablespoons 60ml Eggs (large)

  5. 3/4 cup 177ml Creme fraiche

  6. 2 teaspoons 10ml Calvados - plus

  7. 1 tablespoon 15ml Calvados

  8. 1 Prepared Sweet Tart Crust - (listed below)

  9. 1 cup 237ml Heavy cream

  10. 2 teaspoons 10ml Confectioners' sugar - plus More for dusting Sweet Tart Dough

  11. 1 1/2 cups 93g / 3 1/3oz All-purpose flour

  12. 1/2 teaspoon 2 1/2ml Salt

  13. 1 tablespoon 15ml Sugar

  14. 8 tablespoons 120ml Cold unsalted butter - cut into pieces

  15. 2 tablespoons 30ml Cold vegetable shortening

  16. 2 tablespoons 30ml Cold water - (to 4) - as needed

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 375 degrees. In a large bowl, toss the apples with the melted butter and 1 tablespoon of the sugar. In a bowl fitted with an electric mixer, combine 1/2 cup sugar and eggs. Beat until pale and creamy, about 5 minutes. Add the creme fraiche and 2 teaspoons Calvados and beat for 1 minute. Decoratively arrange the apples evenly over the bottom of the baked tart shell. Pour the cream mixture over the apples and spread to the edges. Bake until the cream is set and the apples are tender, 50 minutes to 1 hour. Remove and cool on a wire rack for at least 1 hour. In a medium bowl, beat the heavy cream until soft peaks start to form. Add 2 teaspoons of confectioners' sugar and the remaining tablespoon of Calvados and beat until stiff peaks start to form. Transfer to a decorative bowl. Remove the tart from the pastry mold. Place on a platter, dust with confectioners' sugar, and serve with the Calvados whipped cream. For the Sweet Tart Dough: Into a large bowl, sift together the flour and salt. Add the sugar, butter, and shortening, and mix until the mixture resembles coarse crumbs. Add 2 tablespoons of ice water, and work into a smooth dough, adding more water as needed. Wrap in plastic wrap and refrigerate for at least 30 minutes. Preheat the oven to 425 degrees. On a lightly floured surface, roll the dough out 1/8-inch thick to fit an 11-inch tart pan with a removable bottom. Line with parchment paper, fill with pie weights or beans, and bake for 12 minutes. Remove from the oven and remove the paper and weights. Bake until just golden, 8 to 10 minutes. Remove from the oven and cool on a wire rack before making the tart. (Makes 1 (11-inch) tart crust) This recipe yields 8 servings.


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