You know that any recipe from four-star Le Bernardin Chef Eric Ripert is going to be a good one, but if it brings together butter, sugar, apples and puff pastry-all the better. This elegant apple tart is made even more special with the addition of a small amount of apple brandy, called Calvados, in the glaze.
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Fine Apple Tart (Serves 4-6 people)
- 1 10 inch disk of frozen store bought puff pastry
- 4 granny smith apples
- 1 stick of butter melted
- 1 T sugar
- Apple Compote
- 2 granny smith apples
- 1 vanilla bean
- 2 T sugar
- ½ T lemon juice
- To Glaze
- ½ C sugar
- ¼ C water
- ¼ C calvados
- Peel and finely dice the apple, mix with the sugar, lemon juice and vanilla bean, place in a small pot and cook on a medium heat until the apple has softened. Reserve in a bowl covered with plastic wrap and chill.
- Place all ingredients in a small pot, bring to a boil and pour into a bowl and chill
- To assemble the tart
- Prick the disk of frozen puff pastry all over with a fork and place on a cookie sheet lined with parchment paper or a silicon non-stick baking sheet. Evenly spread the apple compote over the tart. Peel the apples and slice approx. 1/8 of an inch thick. Neatly cover the compot with shingled apple slices. Brush the apple slices with melted butter and sprinkle with sugar. Bake in a 350’f oven for approx. 40 minutes until the puff pastry is cooked and the apples are golden at the edges. Gently brush the apple tart with a little of the calvados syrup to give a nice sheen.
- Serve with whipped cream or vanilla ice cream.