Apple Tart with Calvados

Tonight’s dinner was easy and delicious.  We had grilled tuna, my favorite.  I rub it with EVOO and sprinkle with salt and pepper.  Jim did not overcook it.  It is sushi grade and should be red in the middle.

I made Buttermilk Ranch dressing from Penzeys Dressing Base collection for a salad of greens, cucumber and farmer’s market tomatoes.  We rounded it out with leftover rice.

I also made Jim an apple tart.  I started out using Martha’s Pie and Tart book, but soon was doing some alteration.

Ingredients:

1 9” pastry lined tart shell

8-9 apples, I used 4 Fuji apples

1/3 C Calvados

1/3 C granulated sugar

I added,

½ t cinnamon

¼ t nutmeg

2 T instant tapioca

2 T butter, cut in small pieces

½ C apricot glaze

Directions:  (Mine not Martha’s)

1.       Spray the tart pan with Pam and line it with pastry.

2.       Core and slice the apples in wedges about ¼” thick.

3.       Place in a bowl with the Calvados, sugar, spices and tapioca.  Mix and let macerate for 30 minutes. 

4.       Place the apples in the shell in a decorative pattern.  You don’t have to be obsessive.  There are lots of apples, so place in a layer and then arrange the rest nicely on top.  Scrape the remaining sugar and Calvados on top. 

5.       Bake in the oven for 50 minutes. 

6.       Melt apricot jelly in a small sauce pan.  Brush over the apples and place under the broiler until a few apple wedges get browned. 

7.       Serve with whipped cream. 

I made this pie to use up the whipped cream from yesterday.  Jim said the taste was very good, but he would have liked softer apples.  Probably baking longer would do that, but too late.