Shell
Ingredients
- 100 g (3/4 cup) all-purpose flour
- 100 g (3/4 cup) pastry flour
- 25 g (2 tbs) sugar
- 3 g (1/2 tsp) salt
- 150 g (12 tbs) butter
- 75 g (1/3 cup) (approximately) water, ice cold
Steps
- Add flour, sugar, salt and butter to a food processor and pulse until sandy.
- Add water and pulse until it comes together. Add a small amount more water only if needed.
- Place dough on counter. With the palm of the hand, push small quantities of the dough outward to smear together the ingredients further.
- Form into a cohesive disk and refrigerate until firm, at least 30 minutes.
- Preheat oven to 375 °F.
- Roll out pastry and line a 9-inch by 2-inch tart pan. Set pan on a baking sheet.
- Line shell with foil and weight with beans or pie weights. Blind-bake until set but not browned, about 6 minutes.
- Remove from oven and cool, but leave oven on.
Apples
Ingredients
- 450 g sweet apples
- 75 g (1/3 cup) sugar
- 3 g (1/2 tsp) cinnamon, ground
Steps
- Peel and core the apples.
- Slice the apples lengthwise 1/2 cm thick.
- Toss the apples together with sugar and cinnamon.
- Arrange the apples decoratively in concentric rings in the tart crust.
- Return to the oven and bake 20 minutes, until they are almost tender.
- Remove from oven and cool, but leave oven on.
Custard
Ingredients
- 1 egg
- 75 g (1/3 cup) sugar
- 30 g (1/4 cup) all-purpose flour
- 115 g (1/2 cup) 35% cream
- 40 g (3 tbs) Calvados
- confectioners' sugar
Steps
- Combine egg and sugar. Beat until light, about 5 minutes.
- Beat in the flour, then the cream, then the Calvados.
- Pour custard over the apples in the crust. Fill almost to the top of the shell but be careful not to overflow.
- Return to the oven and bake until the custard begins to puff, about 10 minutes.
- Remove from oven but leave oven on. Sprinkle tart heavily and evenly with confectioners' sugar.
- Return to the oven and bake until well browned and set, about 15 minutes to 20 minutes more.
Serve warm. Can be reheated.