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Recipe Detail Page
Normandy Apple Tart with Calvados Cream
Early Summer 2010
Calvados, the apple brandy made exclusively in this region, makes this tart sparkle with flavour.
Serves 6 to 8
3 large Spy apples, peeled, cored and thinly sliced, about 1½ lbs (750 g)
1 cup (250 mL) granulated sugar
1 cup (250 mL) whipping cream
2 large eggs
Calvados Cream
1 cup (250 mL) whipping cream
2 tbsp (25 mL) sugar
2 tbsp (25 mL) Calvados
1. Roll out Shortcrust Pastry (recipe follows) to fit a 9-inch (23-cm) tart pan with a loose bottom.Prick base of pastry with a fork and freeze for 2 hours or until frozen solid.
2. Preheat oven to 400°F (200°C).
3. Cover pastry with parchment or foil and bake for 15 minutes. Remove from oven and remove parchment or foil.
4. Combine apples and ½ cup (125 mL) sugar in a bowl and toss to combine.
5. Lay apples in prepared tart shell in heavily overlapping concentric circles, placing round edge of apple slices against outside edge of the tart shell. Continue working in this manner until apples are all used up (they will standup a bit beyond the edge of the tart pan).
6. Combine cream, remaining ½ cup (125 mL) sugar and eggs and pour over apples. Bake for 10 minutes, reduce heat to 350°F (180°C)and bake for 45 minutes longer or until apples are softened, filling is set and pastry is golden.Let cool.
7. Whip together cream and sugar until it holds soft peaks. Add Calvados and beat until just combined. Serve with the tart.
Serves 6 to 8
Shortcut Pastry
This pastry can be fragile. For excellent results, roll out between 2 pieces of plastic wrap. You will only need two-thirds of this recipe for the Normandy Apple Tart, refrigerate or freeze the remainder for another use.
3 cups (750 mL) all-purpose flour
1 tsp (5 mL) kosher salt
1 cup (250 mL) unsalted butter, cubed
⅓ cup (75 mL) cold water
1 tbsp (15 mL) white vinegar or lemon juice
1. Sift together flour and salt in a large bowl. Cut in butter until the mixture resembles coarse bread crumbs.
2. In a separate bowl, combine water and vinegar or lemon juice. Add enough liquid to gather pastry into a ball and knead together for 1 minute. Divide dough into a ⅔ and a ⅓ portion, reserve smaller piece for another use.
3. Alternatively, use a food processor. Add flour, salt and butter into the processor. Pulse together. Add liquid but do not let pastry form a ball in the processor. Then remove, knead it together by hand.
4. Roll out as needed or wrap in plastic wrap and chill.
Makes enough pastry for one 9-inch (23-cm) tart, or one 10-inch (25-cm) two-crust pie
