Normandy Apple Tart with Calvados Cream

A classic French apple tart with a hint of Calvados in both the apples and the cream, creating a delightful dessert that pairs beautifully with savory dishes like a courgette gratin.

Prep Time

20 minutes

Total Time

55 minutes

Calories

535 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.47/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

1.3cupsAll-Purpose Flour(Plus more for dusting)

£0.20

0.3teaspoonSalt

0.5cupUnsalted Butter(Cold, cut into cubes)

£1.50

4tablespoonsIce Water(As needed)

4mediumGranny Smith Apples(Peeled, cored, and thinly sliced)

£2.00

2tablespoonsUnsalted Butter

£1.50

2tablespoonsGranulated Sugar

£0.05

2tablespoonsCalvados (Apple Brandy)(Optional)

£0.75

1cupHeavy Cream

£1.80

1tablespoonPowdered Sugar

£0.03

1tablespoonCalvados (Apple Brandy)(Optional)

£0.75

1Egg(Beaten for egg wash)

£0.25

Total Cost

£8.83

£1.47 per serving

Instructions

1.
**Prepare the pastry:** In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Flatten the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2.
**Prepare the apple filling:** In a large skillet, melt the 2 tablespoons of butter over medium heat. Add the sliced apples, sugar, and Calvados (if using). Cook, stirring occasionally, until the apples are softened and lightly caramelized, about 8-10 minutes. Remove from heat and let cool slightly.
3.
**Assemble the tart:** Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled pastry dough to a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Trim the edges and crimp decoratively.
4.
**Bake the tart:** Arrange the caramelized apples in the tart shell. Brush the crust with beaten egg for a golden finish. Bake for 30-35 minutes, or until the crust is golden brown and the apples are tender.
5.
**Prepare the Calvados cream:** While the tart is baking, whip the heavy cream with the powdered sugar and Calvados (if using) until stiff peaks form.
6.
**Serve:** Let the tart cool slightly before slicing and serving. Serve warm or at room temperature with a dollop of Calvados cream.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (160g)

535 kcal / 2238 kJ

Carbs

48g

18% of RDA

Fat

35g

50% of RDA

Protein

10% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

25 g

28% of RDA

Sodium

135 mg

6% of RDA

Saturated Fat

22 g

110% of RDA

Chef's Tips

For a richer flavor, add a pinch of cinnamon or nutmeg to the apple filling.

If you don't have Calvados, you can substitute with apple juice or omit it altogether.

Make sure the butter and water are very cold to ensure a flaky crust.

Blind baking the crust for 10 minutes before adding the apple filling can help prevent a soggy bottom.

Cooking Equipment

Oven

Rolling Pin

9-inch Tart Pan

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Creamy Courgette and Jersey Milk Gratin

A simple and comforting gratin featuring thinly sliced courgettes baked in a rich and creamy Jersey milk sauce, topped with breadcrumbs for a golden crust.