APPLE AND CALVADOS TART

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APPLE AND CALVADOS TART

Galette de Pommes au Calvados

Active time: 45 min Start to finish: 3 3/4 hr

(includes making pastry dough and applesauce)

 

All-butter pastry dough

1 3/4 lb Gala apples

2 teaspoons fresh lemon juice

1/3 cup plus 1/2 tablespoon granulated sugar

Calvados applesauce

3 tablespoons unsalted butter, cut into 1/2-inch

pieces

1 1/2 tablespoons apple jelly

1 cup chilled heavy cream

1 tablespoon confectioners sugar

1 1/2 tablespoons Calvados

 

Special equipment: parchment paper; a large baking

sheet (at least 14 inches wide)

 

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.

 

Preheat oven to 425°F.

 

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.

 

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.

 

While galette is baking, melt apple jelly in a very

small saucepan over moderately low heat, stirring.

 

Slide baked galette on parchment onto a rack, then

brush with melted jelly and cool galette until warm or

room temperature.

 

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.

 

Cooks' note:

• Galette can be made 8 hours ahead and kept at room

temperature.

 

Makes 8 servings

 

 

 

 

 

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