Prepare the Crust: In a food processor, pulse together the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add the ice water, pulsing until the dough just comes together. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling: In a large skillet, melt the butter over medium heat. Add the sliced apples, sugar, cinnamon, and nutmeg. Cook, stirring occasionally, until the apples are softened and caramelized, about 15-20 minutes.
Stir in the Calvados and cook for another minute. Remove from heat and let cool slightly.
Assemble and Bake: Preheat oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface and transfer to a 9-inch tart pan. Trim and crimp the edges. Pour the apple filling into the tart shell.
Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Let cool before serving.
Ingredients
8
1 1/4 cups156 gAll-purpose flour
1/2 cup113 gCold unsalted butter-cut into cubes
1/4 cup60 mLIce water
1 tbsp15 mLGranulated sugar
1/4 tsp1.25 mLSalt
6 medium750 gApples-such as Granny Smith, peeled, cored, and sliced
1/2 cup100 gGranulated sugar
2 tbsp30 mLUnsalted butter
2 tbsp30 mLCalvados or apple brandy
1 tsp5 mLCinnamon
1/4 tsp1.25 mLNutmeg
Equipment
Food processor
9-inch tart pan
Large skillet
Rolling pin
Instructions
Prepare the Crust: In a food processor, pulse together the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add the ice water, pulsing until the dough just comes together. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling: In a large skillet, melt the butter over medium heat. Add the sliced apples, sugar, cinnamon, and nutmeg. Cook, stirring occasionally, until the apples are softened and caramelized, about 15-20 minutes.
Stir in the Calvados and cook for another minute. Remove from heat and let cool slightly.
Assemble and Bake: Preheat oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface and transfer to a 9-inch tart pan. Trim and crimp the edges. Pour the apple filling into the tart shell.
Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Let cool before serving.
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