The crust was so flaky that if I didn’t know better I would have thought it was puff pastry, yeah it really surprised me. I don’t have anything to compare this to since this is the first one I’ve made but….WOW!! I’m really impressed with this recipe. The original recipe from Epicurious has Calvados in it, I don’t even know what that is, it’s obviously something I ‘d get at the state store but other than that, I have no clue. So needless to say it’s not in my tart! Although the people that did use it gave this wonderful reviews. Other than the Calvados, I followed the recipe to the letter. Lets get started and make this wonderful tart!
We start this tart by making applesauce, this was a first for me. I made this first so it could cool. It was very easy, just a matter of putting the 1 lb of chopped apples , water ,sugar , lemon zest and cinnamon in a saucepan.
That’s all the ingredients in the saucepan, you’ll notice there’s not a lot of water in the pan, only 1/2 cup, you bring this to a boil, then cover the pan and let it simmer for fifteen minutes, then take the lid off and simmer till most of the liquid is gone.
Us a fork or a potato masher and mash the apples up a little bit. Now you have applesauce. Let it cool.
I made the dough in my food processor. I cut the butter up into small pieces and put it back into the refrigerator until I got the dry ingredients together and into the food processor. I also had my cold water ready before I started, putting ice cubes in the water to make sure it was super cold. With the flour in the processor , I added the butter. I coated the butter with flour first and then processed with short 1 second pulses ( probably 5) until the butter was cut into the flour. Then I added 9 tbls of cold water evenly around the flour and processed again for about 5 , one second pulses, I took the lid off to see if it would hold together into a ball in my hand. It didn’t so I added 1 more tbls of water. It was perfect with that extra tbls. The dough came out of the processor and onto the counter where I divided it into 8 parts. I flatten each section of dough with the heel of my hand to distribute the butter then laid them on top of each other and formed 1 disk that was wrapped in plastic and put into the refrigerator for an hour. The dough was very easy to work with, I took it out of the fridge , let it sit on the counter for about 10 minutes and then started rolling.
I placed parchment paper onto a cookie sheet and transferred the dough onto it. I folded the ends of the dough over onto it’s self and refrigerated for 30 minutes.
After the 30 minutes I unfolded the ends and spread the applesauce onto the dough leaving 2 inches all the way around the dough. I sliced about 3/4 lb of apples, enough to mound onto the tart. I mixed 1/3 cup of sugar and 2 tbls of lemon juice onto the sliced apples and mixed. Then added them on top of the applesauce. I placed the ends of the dough around the apples, making folds where needed and sliced 3 tbls of butter to place on top of the apples.
I brushed the dough with a water dampened pastry brush and then sprinkled sugar around it.
After the tart was out of the oven I melted 1 1/2 tbls of apple jelly and brushed it on top of the tart. This was absolutely worth every second of time it took me to make this. I was truly delighted with every bite of flaky crust and apples.
Apple and Calvados Tart
1 3/4 lb Gala apples
2 teaspoons fresh lemon juice
1/3 cup plus 1/2 tablespoon granulated sugar
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 ( I did not use )
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.
All Butter Crust Dough
2 1/2 cups all-purpose flour (not unbleached)
2 teaspoons sugar
3/4 teaspoon salt
2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes
9 to 12 tablespoons ice water
Special equipment: a pastry or bench scraper
Whisk together flour, sugar, and salt in a bowl, then blend in butter with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Drizzle evenly with 9 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated.
Squeeze a small handful: If it doesn’t hold together, add more ice water 1 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
Turn out mixture onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper and press into a ball, then flatten into a 6-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
1 lb Gala apples
1/2 cup water
1/2 cup sugar
1/2 teaspoon finely grated fresh lemon zest
1/8 teaspoon cinnamon
2 tablespoons Calvados ( I did not use)
Peel and core apples, then cut into 1-inch pieces. Bring apples, water, sugar, zest, and cinnamon to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce heat and simmer, covered, 15 minutes.
Remove lid and simmer until most of liquid is evaporated, 5 to 10 minutes. Add Calvados and simmer, stirring occasionally, 1 minute. Mash apples with a potato masher or a fork to a coarse sauce, then cool.
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Fabulous, Bunny. Can I have a piece, now?
hahaha i’m glad i’m not the only one who doesn’t know what calvados is!
It is so gorgeous! I love that kind of rustic look to it. I didn’t know what the Calvados was either!! It looks fantastic without.
This sounds so good and from the comments I now know that Calvados is an Apple brandy.
Don’t worry I had no idea either:-)
Sounds wonderful and looks delicious.
How stupid of me. Before reading the comments I google search calvados and yes it is an apple brandy. I’ve seen a similar galette with pears which I have bookmarked a long time ago and this is something I would like to make as it sounds delicious but I think it’s time to loose a few kilos first, although I will be posting recipes I have already made, which are not diet food 😉
Gosh I want this right now!
Congrats, Bunny! Happy that you are #2 on the list of Pay it Forward recipients…please send me an email with your address!
My email is on my site!
Yum Bunny! This looks fantastic. I had a recipe for this type of thing way back in th e80s I think but it has been a long time. YOurs cam out fantastic!
I recently went to buy Calvados at the liquor store and many of them do not carry it. I went to a bigger local store here and found it. The guy at the liquor store told me to use Apple Jack instead. Delivers the same flavor for a little less money. Your galette looks great. I am imagining a bite in my mouth.
Applesauce with calvados. Not only is that a great tart ingredient, but it would be great on its own with pork chops.
YUM! It’s so pretty and I’d like some right now!
Absolutely wonderful!!!! Sure wish I had some right now!!!
Your rustic tart looks fabulous, the color and texture are great. I bet it tasted just as good.
Oh this is simply sinful. I can almost taste it. Wish I had seen this in Oct. when I went to the apple farm!
That looks so awesome I can almost smell it coming out of the over….mmmm have to try that once the oven’s installed – only about 15 more days!
This tart would be perfect the my cup of coffee right now. Care to bring me some? 🙂
I’m so going to make this tart – it looks absolutely to die for.
Beautiful tart! Rustic but elegant at the same time. Love your process photos.
This really appeals to me. Apple pie is my family’s favorite. Add a little Calvados and a rustic look for interest and I’m in!