Apple And Calvados Tart
Serves: 3
Branson Greenfelder
1 January 1970
Based on User reviews:
44
Spice
57
Sweetness
51
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
790 g
Gala Apple2 tsps
Lemon Juice (fresh)1.5 tbsps
Apple Jelly1 cup
Heavy Cream (chilled)1 tbsp
Confectioners Sugar1.5 tbsps
CalvadosDirections:
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
2
Loosely fold in edge of pastry where necessary to fit on baking sheet, then chill, covered loosely with plastic wrap, 30 minutes
3
Preheat oven to 425°F
4
While pastry is chilling, peel and core apples, then cut into 1/8-inch-thick slices
5
Toss slices with lemon juice and 1/3 cup granulated sugar
6
Put baking sheet with pastry on a work surface and unfold any edges so pastry is flat
7
Spread applesauce over pastry, leaving a 2-inch border, and top sauce with sliced apples, mounding slightly
8
Fold edges of dough over filling, partially covering apples (center will not be covered) and pleating dough as necessary
9
Dot apples with butter, then brush pastry edge lightly with water and sprinkle with remaining 1/2 tablespoon granulated sugar
10
Bake galette in middle of oven until pastry is golden and apples are tender, 40 to 45 minutes
11
While galette is baking, melt apple jelly in a very small saucepan over moderately low heat, stirring
12
Slide baked galette on parchment onto a rack, then brush with melted jelly and cool galette until warm or room temperature
13
Beat together cream and confectioners sugar in a bowl with an electric mixer until cream just holds soft peaks, then beat in Calvados
14
Serve galette topped with dollops of Calvados cream
15
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
16
Loosely fold in edge of pastry where necessary to fit on baking sheet, then chill, covered loosely with plastic wrap, 30 minutes
17
Preheat oven to 425°F
18
While pastry is chilling, peel and core apples, then cut into 1/8-inch-thick slices
19
Toss slices with lemon juice and 1/3 cup granulated sugar
20
Put baking sheet with pastry on a work surface and unfold any edges so pastry is flat
21
Spread applesauce over pastry, leaving a 2-inch border, and top sauce with sliced apples, mounding slightly
22
Fold edges of dough over filling, partially covering apples (center will not be covered) and pleating dough as necessary
23
Dot apples with butter, then brush pastry edge lightly with water and sprinkle with remaining 1/2 tablespoon granulated sugar
24
Bake galette in middle of oven until pastry is golden and apples are tender, 40 to 45 minutes
25
While galette is baking, melt apple jelly in a very small saucepan over moderately low heat, stirring
26
Slide baked galette on parchment onto a rack, then brush with melted jelly and cool galette until warm or room temperature
27
Beat together cream and confectioners sugar in a bowl with an electric mixer until cream just holds soft peaks, then beat in Calvados
28
Serve galette topped with dollops of Calvados cream