Calvados Flambéed Tarte

This classic French apple tart – also known as tarte fine – is given an elegant twist with a flourish of Calvados in this recipe from The Art of Calvados by Christian Drouin…

Serves 8

INGREDIENTS

For the pâte sablée

• 7 oz all-purpose flour
• 2 oz granulated sugar
• 3½ oz cold unsalted butter, diced
• 1 egg yolk
• 2-3 tbsp cold water
• Pinch of salt

For the filling

• 2 lb firm dessert apples,
• cored and peeled
• 2 oz granulated sugar
• 4 oz Calvados

To serve

• Whipped cream, flavoured with Calvados (optional)

METHOD

1. To make the pâte sablée, add all ingredients to a food processor and pulse to blend. Do not overmix. Make sure the dough is neither too dry nor too damp.
2. Flatten the dough into a circle, wrap in plastic wrap and chill in the fridge for at least one hour.
3. Remove dough from refrigerator and roll out into a circle no thicker than³/ of an inch (5mm).
4. Place a tart pan with a removable bottom on a baking sheet, and line with the dough.
5. Preheat oven to 180°C (350°F/Gas 4).
6. Prepare the filling. Cut the apples into wedges and arrange them in an attractive pattern on the dough. Sprinkle with sugar.
7. Bake the pie for 25 to 30 minutes, or until crust is browned and apples are tender.
8. Once the pie has been removed from the oven, heat the Calvados in a small pan over medium heat. Carefully set it alight, and then pour it over the tart.
9. Serve with optional Calvados-infused whipped cream.

Lead photo credit : DROUIN@EDA0180-2