Imagine a dessert so exquisite, it transports you straight to the charming countryside of Normandy with just one bite. This Apple and Calvados Tart is not just a recipe; it's a culinary journey that blends the rustic elegance of French pastry with the rich, spirited warmth of Calvados apple brandy. Perfect for those who crave a dessert that's both sophisticated and comfortingly familiar, this tart promises to elevate your baking skills and impress even the most discerning food lovers.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 1 sheet of puff pastry
- 4 apples, peeled and sliced
- 1/2 cup Calvados
- 1/4 cup sugar
- 1 tsp cinnamon
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out the puff pastry sheet on a lightly floured surface to about 1/8 inch thickness. Transfer the pastry to the prepared baking sheet.
- In a large bowl, combine the sliced apples with Calvados, sugar, and cinnamon. Gently toss to coat the apples evenly, ensuring they are well-marinated.
- Arrange the macerated apple slices in an overlapping, decorative pattern on the puff pastry, leaving a 1-inch border around the edges.
- Carefully fold the edges of the pastry inward, creating a rustic border that will help contain the apple filling.
- Brush the exposed pastry edges with the beaten egg, which will give the tart a golden, glossy finish when baked.
- Place the tart in the preheated oven and bake for 40-45 minutes, or until the pastry is puffed and golden brown and the apples are tender and caramelized.
- Remove from the oven and let the tart cool for 10-15 minutes before slicing. This allows the filling to set and makes serving easier.
- Optional: Serve warm with a scoop of vanilla ice cream or a drizzle of additional Calvados for extra flavor.
Tips
- • Choose firm, slightly tart apples like Granny Smith or Honeycrisp for the best texture and flavor balance. • Allow the puff pastry to rest at room temperature for 10-15 minutes before rolling to prevent cracking. • For an extra luxurious touch, brush the tart with a light glaze of warmed apricot jam after baking for a professional shine. • Don't skip the egg wash - it's the secret to that gorgeous golden-brown, glossy crust. • Let the tart cool slightly before serving to allow the filling to set and prevent burning your mouth. • Serve with a scoop of vanilla ice cream or a small glass of Calvados for a truly authentic French dessert experience.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 3g
Fat: 14g
Saturated Fat: 4g
Cholesterol: 35mg
