Apple tart flamed with Calvados

Apple tart flamed with Calvados

Tarte aux pommes flambée au Calvados

By
From
Taste le Tour
Serves
8

From the Normandy region by Angie Gaté

Normandy is famous for its cream, apples and a beautiful apple liqueur called Calvados, and these three special ingredients blend together perfectly in this lovely apple tart.

Ingredients

Quantity Ingredient
8 apples
2 tablespoons water
250g puff pastry
1 egg yolk
1 tablespoon water
2 tablespoons cream
2 tablespoons caster sugar
3 tablespoons calvados

Method

  1. Preheat the oven to 200°C. Line a baking sheet with baking paper.
  2. Peel 4 of the apples, then cut them into eighths and remove the cores. Cook with 2 tablespoons of water in a covered saucepan until tender. Mash the apple to a purée and leave to cool.
  3. Roll out the pastry on a floured surface to a 28 cm square, about 3 mm thick.
  4. Carefully lift the pastry onto the prepared baking sheet. Prick the pastry with a fork to prevent shrinkage, then cut out a 28 cm circle. Use the tip of a knife blade to trace a smaller circle on the pastry, leaving a 2 cm edge. Mix the egg yolk and water together to make eggwash and use to brush the edge.
  5. Spread a layer of apple purée over the centre of the pastry, leaving the edge free. Spread the cream over the purée.
  6. Peel, quarter and core the remaining apples and cut each quarter into 4 segments. Starting at the outer edge, arrange the apple segments on top of the purée, forming a circular spiral towards the centre. Overlapp the slices a little and make sure you leave no gaps.
  7. Sprinkle on the sugar and bake for about 20 minutes. Then reduce the oven temperature to 150°C and bake for a further 30 minutes. The tart is cooked when the pastry is golden brown and crisp and the edges of the apples are lightly browned. The pastry base should be dry and lightly browned.
  8. Carefully transfer the tart to a serving platter.
  9. Heat the Calvados in a small saucepan and bring to the boil. Remove the pan from the heat and flame the Calvados. (It is best to do this away from the stove.) Carefully pour the flaming liqueur over the tart and serve when the flames have subsided.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again