Mimi Thorisson’s Calvados Apple Tart

Brandy soaked apples + flakey buttery pastry crust = one hell of a good time


-5 apples, peeled, cored and sliced into small chunks
-1/4 cup/ 60 ml calvados
-5 tbsp/ 60 g brown sugar (cassonade)
-3 egg yolks
-1 cup/ 250 ml crème fraîche or sour cream
-3 tbsp ground almonds
-Additional crème fraîche to serve on the side.

For the pastry:
-2 cups/ 250 g plain flour
-2/3 cups/ 150 g butter (softened at room temperature)
-1/4 cup/ 30 g caster sugar
-1/2 cup/ 60 g icing confectioner’s sugar
-1/2 cup/ 80 g ground almonds
-1 egg
-A pinch of salt

Chop apples and soak in the calvados for 1 hour.

For the crust:
1. In a large bowl, mix all the ingredients together until the mixture
forms a homogenous dough.
2. Shape into a ball, wrap in cling film and place in refrigerator for at least 2 hours.
3. Take out 30 minutes before rolling out.
4. On a floured parchment covered surface, roll out the dough to fit your tart pan.
5. Line tart pan with the pastry dough, and cut out excess overhang dough approx. ¼ inch/ 1 cm off the rim.
6. Fold in the excess dough to make a double thick rim.
7. Pierce dough with a fork all over and place in the freezer for 30 minutes to one hour. This will prevent your crust to shrink when blind baked.

Meanwhile, preheat the oven to 210°C/ 400°F.

1. Blind bake the tart for 10 minutes, then reduce heat to 180°C/ 350°C.
2. Take the tart crust out.
3. Drain apples and keep the remaining calvados.
4. Sprinkle tart with 2 tbsp sugar and place the drained apples all over
the tart.
5. Bake in the oven for 30 minutes. If the crust starts to
brown too much, cover edges with aluminium paper. Take the tart out of
the oven.
6. Increase oven heat again to 400°F.
7. Beat together the egg, yolks, cream, remaining sugar and reserved calvados and pour mixture
into the tart all over the apples.
9. Sprinkle the ground almonds on top
and bake for an additional 15 minutes.
10. Serve warm with a tbsp of crème
fraîche on the side.