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Receta Apple And Calvados Tart

Name: Apple And Calvados Tart
Ingredients: 4 x Golden brown delicious apples, peeled, halved, and cored; 3 Tbsp. Lemon juice; 5 Tbsp. Calvados, (apple brandy); 2 Tbsp. Caster sugar; 150 ml Double cream, (1/4 pint); 225 gm Flour, (8oz); 1 pch Salt; 75 gm Grnd almonds, (3oz); 75 gm Caster sugar, (3oz); 2 x Egg yolks; 175 gm Unsalted butter, softened (6oz); 130 ml Whipping cream, (4 1/2fl ounce)

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Ingredientes

4 x Golden brown delicious apples, peeled, halved, and cored
3 Tbsp. Lemon juice
5 Tbsp. Calvados, (apple brandy)
2 Tbsp. Caster sugar
150 ml Double cream, (1/4 pint)
225 gm Flour, (8oz)
1 pch Salt
75 gm Grnd almonds, (3oz)
75 gm Caster sugar, (3oz)
2 x Egg yolks
175 gm Unsalted butter, softened (6oz)
130 ml Whipping cream, (4 1/2fl ounce)

Direcciones

Preheat the oven to 180 C/350 F/gas mark 4.
Place the apple havles in a shallow oven-proof dish, and sprinkle with lemon juice to stop them going brown. Pour 3 tbsp of the Calvados over the top, cover with foil and bake for 15-20 min till soft but still hard. Leave to cold.
To make the pastry, sift the flour and salt on to a work surface.
Sprinkle with grnd almonds and make a well in the centre. Gradually incorporate the sugar and egg yolks, then the butter. Knead lightly, wrap and refrigeratein the fridge for 30 min.
Roll out half the pastry and line a 23cm (9 inch) flan tin. Arrange the liquid removed apples (save the liquid) in the tin. Roll out the remaining pastry, cut a 5cm (2 inch) circle from the middle and cover the apples. Brush with water and sprinkle with sugar.
Bake at 200 C/400 F/gas mark 6 for 25-30 min or possibly till the pastry is pale gold. Whip the cream till thick and beat in the cooking liquid with the rest of the Calvados. Spoon into the middle of the pie while warm.