Apple and Calvados Tart
By: Bunny Engle
Published: Saturday, November 27, 2010 - 5:09pm

Ingredients




1 3/4 pounds Gala apples
2 teaspoons fresh lemon juice
 tablespoon cup plus ½ granulated sugar
3 tablespoons unsalted butter, cut into ½- inch pieces
1 1/2 tablespoons apple jelly
1 cup chilled heavy cream
1 tablespoon confectioners sugar
1 1/2 tablespoons Calvados (I did not use)

Preparation

1 Roll out pastry on a lightly floured surface with a floured rolling pin into a rough 16-inch round (1/8 inch thick), then transfer carefully to parchment-lined large baking sheet. Loosely fold in edge of pastry where necessary to fit on baking sheet, then chill, covered loosely with plastic wrap, 30 minutes. 2 Preheat oven to 425°F. 3 While pastry is chilling, peel and core apples, then cut into 1/8-inch-thick slices. Toss slices with lemon juice and 1/3 cup granulated sugar. 4 Put baking sheet with pastry on a work surface and unfold any edges so pastry is flat. Spread applesauce over pastry, leaving a 2-inch border, and top sauce with sliced apples, mounding slightly. Fold edges of dough over filling, partially covering apples (center will not be covered) and pleating dough as necessary. Dot apples with butter, then brush pastry edge lightly with water and sprinkle with remaining 1/2 tablespoon granulated sugar. Bake galette in middle of oven until pastry is golden and apples are tender, 40 to 45 minutes. 5 While galette is baking, melt apple jelly in a very small saucepan over moderately low heat, stirring. 6 Slide baked galette on parchment onto a rack, then brush with melted jelly and cool galette until warm or room temperature. 7 Beat together cream and confectioners sugar in a bowl with an electric mixer until cream just holds soft peaks, then beat in Calvados. Serve galette topped with dollops of Calvados cream.

About


Galette de Pommes au Calvados - Apple and Calvados Tart. I've never made a rustic tart like this before. This tart is so good that I think I'd have to look far and wide to find one to equal it. The crust was so flaky that if I didn't know better I would have thought it was puff pastry, yeah it really surprised me. I don't have anything to compare this to since this is the first one I've made but....WOW!! I'm really impressed with this recipe. The original recipe from Epicurious has Calvados in it, I don't even know what that is, it's obviously something I 'd get at the state store but other than that, I have no clue. So needless to say it's not in my tart! Although the people that did use it gave this wonderful reviews. Other than the Calvados, I followed the recipe to the letter.