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From @French Cooking Academy

Calvados Flambée Apple Tart

1 hr 5 min · Serves 6

1 hr 5total
20 minhands on
21steps
6servings

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Ingredients

For the base

  • 1 portion shortcrust pastry, chilled

For the apples

  • 4 to 5 tart cooking apples, cored, peeled, and sliced thick
  • Juice of 1 large lemon
  • 3 to 4 tbsp sugar (reserve 1 tbsp for the flambé)
  • 1 generous knob french butter

For the base

    To assemble and bake

      For the flambé

      • 50 ml calvados brandy (about 4 tbsp)

      Method

      For the base

      1. Take the shortcrust pastry out of the fridge to make it malleable, 10–15 minutes.

        Then 10 min of waiting

      For the apples

      1. Squeeze the lemon juice into a large bowl.

      2. Core, peel, and cut the apples into thick slices.

      3. Toss the apple slices in the lemon juice as you cut them to prevent browning.

      4. Sprinkle all but 1 tbsp of the sugar over the apples and mix gently to coat.

      5. Melt the butter in a large pan over medium heat.

      6. Scoop the apples into the pan, leaving most of the liquid behind.

      7. Cook until the juices reduce and the apples are glazed and par-cooked, about 8 minutes.

      8. Remove from the heat and allow the apples to cool to room temperature.

      For the base

      1. Preheat the oven to 375°F (190°C).

      2. On a lightly floured surface, roll the dough into a rustic circle, roughly 12 inches (30 cm) in diameter.

      3. Transfer the rolled dough onto a parchment-lined baking sheet.

        If the dough softens too much during rolling, chill it on the tray in the freezer for a few minutes so it holds its shape.

      To assemble and bake

      1. Mound the cooled apples in the center of the dough, leaving a 1.5-inch (3.5 cm) border around the edge.

      2. Trim any uneven edges if necessary.

      3. Fold the edges of the dough up and over the outer ring of apples, pleating it as you go to enclose the filling.

      4. Bake in the oven for 15–20 minutes for the first stage of baking.

        Then 15 min of waiting

      For the flambé

      1. Heat the Calvados in a small pan over medium heat until warm and steaming, taking care not to boil it.

      2. Carefully ignite the Calvados with a match or lighter, then pour the flaming alcohol over the center of the tart.

        Pour the flaming alcohol directly over the apples to avoid setting the parchment paper on fire.

      3. Sprinkle the reserved 1 tbsp of sugar over the apples.

      4. Return the tart to the oven and bake for another 20 minutes until the crust is golden and cooked through.

        Then 20 min of waiting

      5. Let the tart rest until completely cooled before slicing and serving.

        Then 20 min of waiting

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