You may also like
Categories:
unsalted butter sugar ground almonds egg heavy cream Calvados apples butter sugar Calvados pastry confectioners sugar
Viewed: 34 - Published at: 4 years agoIngredients
- 1 1/2 tablespoons (3/4 ounce; 20 grams) unsalted butter, at room temperature
- 1 tablespoon sugar
- 1/4 cup (30 grams) ground almonds
- 1 large egg, preferably at room temperature
- 2 tablespoons (30 grams) heavy cream
- 1 tablespoon Calvados or apple brandy (or 1 tablespoon pure vanilla extract)
- 6 large apples (2 1/4 pounds; 1 kilo), preferably Fuji or Granny Smith, peeled and cored
- 7 tablespoons (3 1/2 ounces; 100 grams) unsalted butter
- 1/2 cup sugar (75 grams)
- 2 tablespoons Calvados or apple brandy (or 1 1/2 tablespoons pure vanilla extract)
- 1 unbaked 9-inch (24-cm) tart shell made from puff pastry (homemade, or store-bought) or Sweet Tart Dough
- Confectioners sugar to finish
Method
- To Make The CREAM: Working in a medium bowl with a whisk, beat the butter and sugar together for a minute or so, until the sugar dissolves and the butter whitens a little.
- Whisk in the almonds, then the egg, beating until the mixture is blended.
- Finally, whisk in the cream and Calvados.
- Cover the bowl and refrigerate until needed.
- (The cream can be kept covered in the refrigerator for up to 3 days.)
- TO MAKE THE APPLES: Center a rack in the oven and preheat the oven to 350F (180c).
- Cut 4 of the apples in half and slice each half into thirds.
- Grate the remaining 2 apples on the coarse side of a box grater.
- Melt 1 tablespoon of the butter and 1 tablespoon of the sugar in a large skillet over high heat.
- Add the grated apples and cook, stirring, until they are golden brown, about 3 minutes.
- Using a slotted spoon, transfer the apples to a plate.
- Add the remaining 6 tablespoons (85 grams) butter and the rest of the sugar to the pan and, when the butter is bubbling, toss in the apple slices.
- Cook the apples, stirring frequently, until they are lightly caramelized, 5 to 7 minutes.
- Pour in the Calvados, turn off the heat, and carefully touch a match to the liquid.
- When the flames die down, pull the pan from the stove.
- Transfer the apple slices to a baking pan (or keep them in the skillet if it is ovenproof) and bake for 20 minutes, or until they are almost cooked through.
- Cool for 30 minutes.
- TO ASSEMBLE THE TART: Position a rack in the lower third of the oven and preheat the oven to 350F (180C).
- Line a rimmed baking sheet with parchment paper and put the tart shell on the sheet.
- Spoon the almond cream evenly into the crust.
- Top with the baked apples, arranging them attractively in a single layer.
- Check the grated applesif they are wet, press them either between your palms or between paper towels.
- Fluff up the grated apples with your fingers or a fork and arrange them over the apple slices, leaving a bare border of an inch (5 cm) or so.
- Bake the tart for 40 to 50 minutes, or until the almond cream has puffed and the apples are beautifully browned.
- Cool the tart on a rack; unmold and serve it when it is either just warm or at room temperature.
- Dust the tart generously with confectioners sugar right before bringing it to the table.
