Ingredients: |
Ingredients: Calvados Apple Sauce
2 large Gala apples
½ cup water
½ cup sugar
½ tsp finely grated fresh lemon zest
⅛ tsp cinnamon
2 Tbsp Calvados
Tart
1 sheet puff pastry, defrosted
3 Gala apples
2 tsp fresh lemon juice
⅓ cup plus ½ Tbsp sugar
3 Tbsp unsalted butter, cut into ½" pieces
Calvados Cream
1 cup chilled heavy cream
1 Tbsp confectioners sugar
1½ Tbsp Calvados
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Directions: |
Directions:Preheat oven to 425º. Peel and core 2 apples for sauce, then cut into 1" 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 the liquid is evaporated, 5 - 10 minutes. Add Calvados and simmer, stirring occasionally, 1 minutes. Mash apples with a potato masher or a fork to a course sauce, then cool.
Roll out pastry on a lightly floured surface with a floured rolling pin into a rectangle ⅛ " thick, then transfer carefully to parchment-lined large baking sheet. Loosely fold in edge of pastry where necessary to fit on a baking sheet.
Peel and core apples for the tart, then cut into ⅛" slices. Toss slices with 2 Tbsp lemon juice and ⅓ cup 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" 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 ½Tbsp sugar. Bake in middle of oven until pastry is golden and apples are tender, 40 - 45 minutes. Cool tart until warm or room temperature.
Beat together cream and confectioner's sugar in a bowl with an electric mixer until cream just holds soft peaks, then beat in Calvados. Serve Tart topped with dollops of Calvados cream. |
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