Grandmother's Apple Tart with Calvados, a recipe from the Worldwide Gourmet

Recipes>Grandmother's Apple Tart with Calvados

Grandmother's Apple Tart with Calvados Recipe

Recipe

Michel Bruneau - Restaurant La Bourride

Total time: 30 to 60 minutes

Preparation time: 15 minutes + resting time for the pastry
Oven temperature: 180° C (350° F)
Baking time: About 30 minutes

Difficulty: Easy

Ingredients

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

Method

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

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With the collaboration of

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