French Apple Tart with Puff Pastry and Calvados Cream
Quick and easy apple tart recipe with ready-made puff pastry, 2 Granny Smith apples, butter and a little sugar. Add the extra Calvados cream for special occasions.
Ingredients
for the Apple Tart
- 1 250g packet ready-made all-butter puff pastry or thawed if frozen
- 2 Granny Smith apples organic
- 1 tablespoon sugar
- 30 g (2 tbsp) butter, unsalted melted
- 1 tablespoon apricot jam optional - to glaze
Calvados Cream
- 140 ml (5oz/¾ cup) whipping cream no less than 30% fat
- 60 ml (2oz/¼ cup) mascarpone cream
- 2 tablespoon Calvados (or Pommeau de Normandie)*
Instructions
For the Apple Tart:
- Preheat the oven to 200°C/400°F (180°C fan/Gas 6).
- If the puff pastry isn't already rolled, roll out the pastry to about 5mm (¼") thickness in either a rectangular or round shape. Place on a baking sheet covered with baking paper.
- Peel and core the Granny Smith apples and slice them as thinly as possible using a good, sharp knife. Quickly arrange them in rows on the pastry, leaving a small space (1cm) in from the edge.(If you're worried about them browning, prepare a bowl of a little water with lemon juice and steep the slices in it first).
- Melt the butter and brush on top of the apples. Scatter with a little sugar and bake in the oven for about 30 minutes until golden.Optional: if you like your apple tart to shine, melt a little apricot jam in the microwave and brush over once baked and still warm.
Calvados Cream:
- In a chilled bowl, whisk the whipping cream with the mascarpone and add the Calvados or Pommeau towards the end, just as the cream thickens.
Notes
* Pommeau is a lighter apple wine from Normandy made with ⅓ Calvados and ⅔ non-fermented apple juice. If you can find this easily, this is fabulous to replace Calvados.
To Serve: with a dollop of the Calvados (apple liqueur) or Pommeau cream - or, if you prefer Calvados ice cream, replace the Drambuie Whisky to make this no-churn Ice Cream recipe. Without alcohol: serve with a little (good quality - French full fat) crème fraîche or this no-churn plombières ice cream.
Apple Tart Glaze: If you like an extra glaze on your apple tart, brush over some warmed apricot jam before serving.
Variation: Also works well with pears - just replace with 2 medium-ripe pears and sprinkle with a handful of dark chocolate chips.
Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as an approximate guide.
Nutrition
Calories: 234kcal
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