Normandy Apple Tart with Calvados Cream

**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.

**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.

**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.

**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.

**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.

**Serve:** Let the tart cool slightly before slicing and serving. Serve warm or at room temperature with a dollop of Calvados cream.