Normandy Apple And Cream Tart With Calvados Whipped Cream

Recipe Ingredients

5 teaspoons	25ml	Granny Smith apples - peeled, cored, (large)
		And cut into large wedges
2 tablespoons	30ml	Unsalted butter - melted, kept warm
1/2 cup	99g / 3.5oz	Sugar - plus
1 tablespoon	15ml	Sugar
4 tablespoons	60ml	Eggs (large)
3/4 cup	177ml	Creme fraiche
2 teaspoons	10ml	Calvados - plus
1 tablespoon	15ml	Calvados
1		Prepared Sweet Tart Crust - (listed below)
1 cup	237ml	Heavy cream
2 teaspoons	10ml	Confectioners' sugar - plus
		More for dusting
		Sweet Tart Dough
1 1/2 cups	93g / 3.3oz	All-purpose flour
1/2 teaspoon	2.5ml	Salt
1 tablespoon	15ml	Sugar
8 tablespoons	120ml	Cold unsalted butter - cut into pieces
2 tablespoons	30ml	Cold vegetable shortening
2 tablespoons	30ml	Cold water - (to 4) - as needed

Recipe Instructions

Preheat the oven to 375 degrees.

In a large bowl, toss the apples with the melted butter and 1 tablespoon of the sugar.

In a bowl fitted with an electric mixer, combine 1/2 cup sugar and eggs. Beat until pale and creamy, about 5 minutes. Add the creme fraiche and 2 teaspoons Calvados and beat for 1 minute.

Decoratively arrange the apples evenly over the bottom of the baked tart shell. Pour the cream mixture over the apples and spread to the edges. Bake until the cream is set and the apples are tender, 50 minutes to 1 hour.

Remove and cool on a wire rack for at least 1 hour.

In a medium bowl, beat the heavy cream until soft peaks start to form. Add 2 teaspoons of confectioners' sugar and the remaining tablespoon of Calvados and beat until stiff peaks start to form. Transfer to a decorative bowl.

Remove the tart from the pastry mold. Place on a platter, dust with confectioners' sugar, and serve with the Calvados whipped cream.

For the Sweet Tart Dough: Into a large bowl, sift together the flour and salt. Add the sugar, butter, and shortening, and mix until the mixture resembles coarse crumbs. Add 2 tablespoons of ice water, and work into a smooth dough, adding more water as needed. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Preheat the oven to 425 degrees.

On a lightly floured surface, roll the dough out 1/8-inch thick to fit an 11-inch tart pan with a removable bottom. Line with parchment paper, fill with pie weights or beans, and bake for 12 minutes. Remove from the oven and remove the paper and weights. Bake until just golden, 8 to 10 minutes. Remove from the oven and cool on a wire rack before making the tart. (Makes 1 (11-inch) tart crust)

This recipe yields 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F07) - from the TV FOOD NETWORK

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