Pâte brisée (pie pastry)

• 500 g (18 oz.) flour
• 300 g (10 oz.) softened butter
• 150 g (5 oz.) powdered sugar
• 5 egg yolks


For the filling

• 800 g (1 lb. 12 oz.) Reinette or Boskoop apples
• 50 g (2 oz.) flaked almonds
• 40 g (1 1/2 oz.) powdered sugar
• 40 g (1 1/2 oz.) granulated sugar
• 10 g (2 tsp.) butter
• Juice of 1 orange
• Juice of 1 lemon
• 100 ml (6 tbsp.) Calvados

1. The day before: combine all the ingredients for the pâte brisée and let rest in the refrigerator.
2. On a work surface, roll out the pastry and fit it into a large tart pan that has been buttered and sprinkled with sugar.
3. Slice the apples thickly and cook them for 5 minutes in a skillet with the butter and 40 g (3 tbsp.) granulated sugar.
4. Place the cooked apples in the tart shell and bake in a 180° C (350° F) oven for 10 minutes.
5. Add the orange and lemon juices.
6. Sprinkle with almonds and 40 g (1/3 cup) powdered sugar.
7. Add the Calvados, flambé and bake 20 minutes longer. Serve warm.

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With the collaboration of