Breakfast/ Desserts

Apple Tartlet with Calvados | From Paris with Love |

Apple Pie

When living in Paris I was lucky enough to occupy a flat on Avenue Victor Hugo above a Pâtisserie. I was awoken every morning with the smell of freshly baked bread and cakes.  Croissants were a daily staple for breakfast but on weekend as a special treat, it was Apple Tartlet with Calvados.

The simple recipe works well as a large tart for sharing with the family or individually as a treat with afternoon tea.

Apple Tartlets with Calvados

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By Marc Spendlove-Kruger Serves: 6
Prep Time: 20 Minutes Cooking Time: 40 Minutes

The simple recipe works well as a large tart for sharing with the family or individually as a treat with afternoon tea.

Ingredients

  • 200g/7oz Ready-made puff pastry
  • 2 tbsp stewed apple or sweet apple sauce
  • 6 apples Cox or Granny Smith, peeled, quartered and cored
  • 2 tbsp caster sugar
  • 40g/1½oz butter cubed
  • 1 free-range egg yolk beaten
  • For the Chantilly cream
  • 250ml/9fl oz double cream
  • 1 tbsp icing sugar

Instructions

1

Preheat the oven to 200C/400F/Gas 6.

2

Roll the puff pastry out on a clean work surface to a large sheet, 3mm thick. Using a bowl or plate, cut a circle about 25cm/10in in diameter. Crimp the edge before turning the whole sheet over and laying it directly onto a flat baking tray. Chill in the fridge for at least 10 minutes.

3

Remove the pastry from the fridge and spread the apple compôte all over the base of pastry, leaving a 1cm/½in border at the edge.

4

Slice the apples the thickness of a two-pound coin and place them onto the pastry sheet, fanning them out, starting from the outside and working in. The apples should overlap each other. Use the largest slices on the outside and place the smallest slices in the middle of the tart.

5

Once all the apples have been laid out, sprinkle over the caster sugar and dot with the cubed butter. Brush the border with the beaten egg and bake in the oven for about 30 minutes, or until golden-brown and risen around the edge. Pour the Calvados over the tart when. Ignite the alcohol with a match to burn off the alcohol

Notes

Serve with Clotted Cream

Wine Matching

We served a Jen Pfeiffer The Diamond 10 y.o. Rutherglen Tawny. Only the very best grapes get this sort of star treatment. 10 years in the making, they’ve been lavished with tender love and affection. This gloriously sweet, barrel-aged, golden nectar is one of the best we’ve EVER tasted. Perfect match with our lovely Apple Tartlet. Available from Naked Wines.

 

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