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Ingredients Jump to Instructions ↓

  1. 5 large Granny Smith apples, peeled, cored, and cut into large wedges

  2. 2 tablespoons unsalted butter, melted and kept warm

  3. 1/2 cup sugar, plus

  4. 1 tablespoon 4 large eggs

  5. 3/4 cup creme fraiche

  6. 2 teaspoons, plus

  7. 1 tablespoon Calvados

  8. 1 prepared sweet tart crust, recipe follows

  9. 1 cup heavy cream

  10. 2 teaspoons confectioners' sugar, plus more for dusting

  11. 1 1/2 cups all-purpose flour

  12. 1/2 teaspoon salt

  13. 1 tablespoon sugar

  14. 8 tablespoons cold unsalted butter, cut into pieces

  15. 2 tablespoons cold vegetable shortening

  16. 2 to 4 tablespoons cold water, as needed

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees F. 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 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 F. 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. Yield: 1 (11-inch) tart crust

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