📖 Recipe
Galette de Pommes au Calvados | Apple and Calvados Tart
Ingredients
Scale
- Julia Child's Pastry Douch
- 1 ¾ pound Gala apples
- 2 teaspoons fresh lemon juice
- ⅓ cup plus ½ tablespoon granulated sugar
- Calvados applesauce
- 3 tablespoons unsalted butter, cut into ½-inch pieces
- 1 ½ tablespoons apple jelly
- 1 cup chilled heavy cream
- 1 tablespoon confectioners sugar
- 1 ½ tablespoons Calvados
Instructions
- Roll out pastry on a lightly floured surface with a floured rolling pin into a rough 16-inch round (⅛ inch thick), then transfer carefully to parchment-lined large baking sheet. Loosely fold in edge of pastry where necessary to fit on baking sheet, then chill, covered loosely with plastic wrap, 30 minutes.
- Preheat oven to 425°F.
- While pastry is chilling, peel and core apples, then cut into ⅛-inch-thick slices. Toss slices with lemon juice and ⅓ cup granulated sugar.
- Put baking sheet with pastry on a work surface and unfold any edges so pastry is flat. Spread applesauce over pastry, leaving a 2-inch border, and top sauce with sliced apples, mounding slightly.
- Fold edges of dough over filling, partially covering apples (center will not be covered) and pleating dough as necessary.
- Dot apples with butter, then brush pastry edge lightly with water and sprinkle with remaining ½ tablespoon granulated sugar.
- Bake galette in middle of oven until pastry is golden and apples are tender, 40 to 45 minutes.
- While galette is baking, melt apple jelly in a very small saucepan over moderately low heat, stirring.
- Slide baked galette on parchment onto a rack, then brush with melted jelly and cool galette until warm or room temperature.
- Beat together cream and confectioners sugar in a bowl with an electric mixer until cream just holds soft peaks, then beat in Calvados.
- Serve galette topped with dollops of Calvados cream.
Notes
Here's the original recipe! https://www.epicurious.com/recipes/food/views/apple-and-calvados-tart-107610
Leave a Reply