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French Apple Tart with Puff Pastry and Calvados Cream
5 from 18 votes

French Apple Tart with Puff Pastry and Calvados Cream

The French Apple Tart with Puff Pastry and Calvados Cream features thinly sliced Granny Smith apples elegantly arranged on a buttery puff pastry base, finished with a touch of sugar and optionally glazed with apricot jam. Served with a creamy Calvados-infused mascarpone topping, this tart combines tart apple flavors with rich, smooth cream.

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 6 people
Calories: 234 kcal
Course: Dessert, Breakfast, Brunch
Cuisine: French

Ingredients

for the Apple Tart
  • 1 g packet puff pastry or thawed if frozen, ready-made, all-butter
  • 2 apple organic, Granny Smith variety
  • 1 tablespoon sugar
  • 30 g (2 tbsp) butter melted, unsalted
  • 1 tablespoon apricot jam optional - to glaze
Calvados Cream
  • 140 ml (5oz/¾ cup) whipping cream no less than 30% fat
  • 60 ml (2oz/¼ cup) mascarpone cream
  • 2 tablespoon calvados (or Pommeau de Normandie)*

Instructions

For the Apple Tart:
    Cup of Yum
  1. Preheat the oven to 200°C/400°F/180°C fan/Gas 6.
  2. If the puff pastry isn't already rolled, roll out the pastry to about 5mm (¼") thickness in either a rectangular or round shape. Place on a baking sheet covered with baking paper.
  3. Peel and core the Granny Smith apples and slice them as thinly as possible using a good, sharp knife. Quickly arrange them in rows on the pastry, leaving a small space (1cm) in from the edge.(If you're worried about them browning, prepare a bowl of a little water with lemon juice and steep the slices in it first).
  4. Melt the butter and brush on top of the apples. Scatter with a little sugar and bake in the oven for about 30 minutes until golden.Optional: if you like your apple tart to shine, melt a little apricot jam in the microwave and brush over once baked and still warm.
Calvados Cream:
  1. In a chilled bowl, whisk the whipping cream with the mascarpone and add the Calvados or Pommeau towards the end, just as the cream thickens.

Notes

  • To prevent apple slices from browning, briefly soak them in water with lemon juice before arranging on pastry.
  • If apricot jam is desired, warm it and brush over the baked tart to add shine and subtle sweetness.
  • Pommeau de Normandie can be used as a lighter substitute for Calvados in the cream topping.
  • For a no-alcohol option, consider serving with crème fraîche or no-churn plombières ice cream as accompaniments.
  • The tart also works well with pears and a sprinkle of dark chocolate chips as a variation.
  • Using digital scales for ingredient measurements ensures precision, especially for the pastry and cream components.