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Apple Tart with Calvados Recipe

French · Dessert · 70 min total

A classic French apple tart with a buttery pastry crust, tender apples, and a hint of Calvados for a warm, boozy finish.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup cold unsalted butter, cubed
• 3 tablespoons ice water
• 1/2 cup granulated sugar
• 3 tablespoons Calvados
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon
• 4 medium Granny Smith apples, peeled, cored, and thinly sliced
• 2 tablespoons apricot jam, warmed
• 1 tablespoon unsalted butter, melted

Instructions

1. Make the pastry: In a food processor, pulse flour and salt. Add cold butter and pulse until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, pulsing until dough holds together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
2. Preheat oven to 375°F (190°C). On a floured surface, roll dough to a 12-inch circle. Transfer to a 9-inch tart pan with removable bottom. Trim edges, prick bottom with fork, and refrigerate 15 minutes.
3. Line pastry with parchment and fill with pie weights. Bake for 15 minutes. Remove weights and parchment, bake 5 more minutes until lightly golden. Cool on wire rack.
4. In a large bowl, combine sugar, Calvados, lemon juice, and cinnamon. Add apple slices and toss to coat. Let stand 10 minutes, stirring occasionally.
5. Arrange apple slices in overlapping circles in the tart shell. Drizzle any remaining liquid over apples. Brush apples with melted butter.
6. Bake tart for 35-40 minutes until apples are tender and edges are caramelized. If browning too fast, cover loosely with foil.
7. While warm, brush apples with warm apricot jam for shine. Cool on rack. Serve warm or at room temperature.

Tips

• Use a mix of tart and sweet apples for best flavor.
• Calvados can be substituted with apple brandy or omitted for a non-alcoholic version.
• Store leftovers at room temperature for up to 2 days.

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