French Apple Tart (Tarte Normande)

davidlebovitz.com

Shirlee Smith

subheading: For the tart dough:

6 tablespoons (3 ounces, 85g) unsalted butter, cubed, at room temperature

¼ cup (50g) sugar

1 large egg yolk

1 cup (140g) flour

⅛ teaspoon salt

subheading: For the filling:

4 medium apples, (see headnote), about 1 ½ pounds, 700g

2 large eggs

½ cup (100g) granulated sugar, plus 2 tablespoons granulated or raw cane sugar, for finishing the tart

¾ teaspoon vanilla extract

pinch of salt

1 cup (250ml) heavy cream, (or half-and-half)

2 ½ tablespoons calvados

Directions at davidlebovitz.com

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