Apple and Calvados Tart (Galette de Pommes au Calvados)

From the kitchen of Carly

Gala apples go crispy and caramelized across buttery pastry, layered with Calvados applesauce and topped with whipped cream spiked with the same apple brandy. A French galette that's rustic enough to feel casual but tastes undeniably elegant.

Apple and Calvados Tart (Galette de Pommes au Calvados)

Caramelized apple slices piled on Calvados-spiked applesauce, all folded into a rustic pastry case that's not trying to be fancy but ends up looking it anyway. The trick is slicing thin enough to soften in under 45 minutes while staying intact, and the payoff is warm fruit hitting cold Calvados cream.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 1All-butter pastry dough
  • 1 3/4 lbGala apples
  • 2 tspfresh lemon juice
  • 1/3 cupplus 1/2 tablespoon granulated sugar
  • 1Calvados applesauce
  • 3 tbspunsalted butter, cut into 1/2-inch pieces
  • 1 1/2 tbspapple jelly
  • 1 cupchilled heavy cream
  • 1 tbspconfectioners sugar
  • 1 1/2 tbspCalvados
  • 1parchment paper; a large baking sheet

Instructions

  1. On a lightly floured surface, roll the pastry dough out with a floured rolling pin into a rough 16-inch round, about 1/8 inch thick. Carefully transfer it to a parchment-lined large baking sheet. Where the round is too wide to lie flat, loosely fold in the edges, then cover the whole thing loosely with plastic wrap and refrigerate for 30 minutes.

  2. Set the oven to 425°F.

  3. While the pastry chills, peel and core the apples, then cut them into 1/8-inch-thick slices. Toss the slices with the lemon juice and 1/3 cup of the granulated sugar until evenly coated.

  4. Pull the baking sheet out and unfold any edges so the pastry lies completely flat. Spread the applesauce across the surface, leaving a 2-inch border all around, then arrange the sugared apple slices on top, mounding them slightly in the center. Fold the border of dough up and over the outer edge of the filling, pleating it as you go, so the apples are partially framed but the center stays open. Dot the apples with the butter pieces, brush the folded pastry edge lightly with water, and dust it with the remaining 1/2 tablespoon of granulated sugar. Slide the baking sheet into the middle of the oven and bake until the pastry is deep golden and the apples are tender, 40 to 45 minutes.

  5. About halfway through the bake, melt the apple jelly in a very small saucepan over moderately low heat, stirring until smooth. Keep it warm until the galette is ready.

  6. Once baked, slide the galette on its parchment onto a wire rack. Brush the apples all over with the melted jelly, then let the galette cool until it is warm or reaches room temperature.

  7. In a bowl, beat the heavy cream and confectioners sugar together with an electric mixer until the cream just holds soft peaks, then beat in the Calvados. Serve the galette with generous dollops of the Calvados cream on top.

Tips from the kitchen

  • Slice your apples on a mandoline to get them uniformly thin (1/8 inch matters here) so they cook evenly and don't turn to mush on one side while staying firm on the other.
  • Don't skip the applesauce base. It prevents a soggy bottom and adds concentrated apple flavor that bridges the pastry and fresh fruit.
  • Fold the dough edges while the galette is still on the parchment paper. It's loose enough to move but holds the shape, making pleats way easier to manage than on a bare sheet.

Variations

  • Skip the Calvados cream: serve with plain whipped cream or a scoop of vanilla ice cream that melts into the warm tart.
  • Use a cider reduction instead of applesauce for a more pronounced apple-forward base with less sugar.
  • Scatter a handful of toasted sliced almonds or crushed pistachios over the apples before folding up the edges for texture.

Make ahead and storage

Keep leftovers covered at room temperature for up to 8 hours, or refrigerate for 2 days and reheat gently in a 300°F oven for 10 minutes. Don't freeze.