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Apple Calvados Custard Tart

Apple Calvados Custard TartWhenever Ryan returns home from travels related to work, I feel that the occasion is always worthy of celebration.  Not that I mind being home alone with the kids, but it always feels so good to be a family again.  When he’s away I realize how much I take him for granted and how I can easily go for days without expressing any appreciation to him.  For me it’s natural to grumble about the mundane parts of motherhood and the lack of appreciation I often feel from the children, but I don’t think often enough about how I express thankfulness towards others.  I want to be an example of gratitude for my kids– through words and also through acts of service–with the goal of us all moving towards lives of thankfulness together.

Apple Calvados Custard TartOne of the ways I best show love and appreciation is through food.  Ryan was recently gone for the better part of a week and I could not think of a better way to welcome him home than with dessert.  We’ve been making this apple calvados tart (adapted from the beautiful blog Manger) for the past couple years and I knew it would be the perfect treat to come home to.  This tart has a delicious cookie crust with a filling of calvados soaked apples under a creme fraiche custard.  It’s not overly sweet and the calvados adds just the extra touch needed to make this tart special and celebratory.  It’s one of our favorites during this time of year and I hope it becomes one of yours too.
Apple Calvados Custard TartApple Calvados Custard TartApple Calvados Custard Tart

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Apple Calvados Custard Tart

Apple Calvados Custard Tart
  • Yield: makes one 11-inch round tart

Ingredients

Crust

  • 1 cup whole wheat pastry flour
  • 1 cup white whole wheat flour
  • 1/2 cup almond flour
  • 1/4 cup natural cane sugar
  • 1/2 confectioners sugar
  • 1/4 teaspoon fine grain sea salt
  • 10 tablespoons unsalted butter, chilled
  • 1 large egg

Filling

  • 4 small/medium apples, peeled, cored, and cut into 1/4-inch slices
  • 1/4 cup Calvados brandy
  • 5 tablespoons muscovado sugar, divided
  • 3 egg yolks
  • 8 ounces creme fraiche
  • 2 tablespoons finely chopped almonds

Instructions

  1. Place the flours, sugar, and salt into a food processor and give a quick pulse to combine. Cut the butter into small cubes and add to the flour and sugar. Pulse until mixture resembles a course meal, about 10 seconds. (Alternatively, use a pastry blender to cut the butter cubes into the flour and sugar.) With the processor running, drizzle in the beaten egg and process just until dough begins to clump. Remove and use hands to shape the dough into a disk. Wrap with plastic wrap and place in the refrigerator for at least 1 hour. (If chilling longer, take it out of the refrigerator 30 minutes prior to rolling.)
  2. Place apples in a mixing bowl and pour the calvados over the apples. Allow the apples to soak for 1 hour, gently stirring occasionally to ensure apples are evenly soaked.
  3. Preheat oven to 400. Roll dough on a floured surface into a circle slightly larger than the tart pan. Line the tart pan with the rolled dough and cut the excess dough leaving about a 1/2-inch of overhang. Fold over the edges to fit and press the edges of the pastry into the tart pan. Pierce the dough all over the the tines of a fork. Chill for another 30-60 minutes to prevent shrinking as it blind bakes.
  4. Bake tart crust for 10 minutes. Remove from oven and reduce temperature to 350.
  5. Sprinkle the bottom of the tart with 2 tablespoons of muscovado sugar. Drain the apples and reserve remaining Calvados. Arrange apples in a circular pattern in the tart. Bake for 30 minutes.
  6. Meanwhile, in a medium mixing bowl, whisk together the egg yolks, creme fraiche, remaining 3 tablespoons muscovado sugar, and reserved Calvados. Pour mixture evenly over warm apples and sprinkle with finely chopped almonds. Place tart on a rimmed tray and bake for additional 20-25 minutes, until crust turns golden and top begins to brown. Allow tart to set for at least 20 minutes before serving.

Notes

adapted from Manger


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8 Responses to Apple Calvados Custard Tart

  1. Emily, these pictures are so beautiful. I love when recipes become part of my family “collection,” and this apple tart looks so special and delicious. I hope you have a great weekend with your family 🙂

    • Thank you, Liora! Just read your banana bread post about always wanting to try new recipes- I’m like that too, but sometimes it’s so comforting to come back to old favorites, isn’t it?

    • Thanks, Sophie! Hard such a hard time with lighting on this particular afternoon, but glad you think the photos are okay. 🙂 Lighting can be so unpredictable and frustrating sometimes!

  3. I totally know what you mean about when Ryan leaves, I feel the same when Scott does too (and usually celebrate his homecoming with desert as well <3). Its such a great reminder, and I think you have just the sweetest heart for making "showing gratefulness" and "being an example to your children" priorities the way you do. And these photos + this tart? Too beautiful, Emily, just too beautiful <3

  4. Such a gorgeous tart and equally stunning photos and writing Emily! I love how you have added calvados for a celebratory twist, and I can imagine the creme fraiche and almonds must pair perfectly with the apples, and those thin slices fanned out are so pretty! <3