Happy New Year to all of you my friends!
I am so excited to start a new year. I have so many New Year resolutions and I cannot wait to put them in practice. I know it sounds crazy to wait for a new year to start doing things to improve your life but I like it. As many people come up with their own resolutions and share it with the world, I feel like, with my resolutions, I am a part of the crowd hoping to better her life with the conscious decisions that we all make for our future.
As we have just a couple of hours left in 2013, I wanted to share my last recipe of the year with you. I have been waiting for a special occasion to make this Calvados Apple Tart. That special occasion came to me with a very special persons arrival for the holidays. Ceren, my dear best friend came from Chicago.
One important thing I learned in life is that girlfriends are important. God knows, I love my husband and he will always be my best friend, but life without girlfriends is boring. I long for that “girlfriend” connection in my life.
Talking for hours about things most guys consider not-so-interesting, trying recipes together, lying on the beach, and just, simply, chilling out…
As Ceren was looking forward to spending some “warm” time here on Virgin Gorda, I was looking forward to spend some “quality” time with my friend.
And, we did just that.
We called one of my other girlfriends, Chrissann and spent a fun day on the beach on Christmas Day. A not-so-traditional way of spending Christmas, simply because we are living on a Caribbean Island…
A luxurious apple tart served with a generous dollop of crème fraiche paired up with a glass of Chardonnay is what I call a special occasion tart. The Calvados (apple brandy) Apple Tart turned out to be a superstar on our Christmas table.
With all the laughter and fun we had, I could not help but think how grateful I am to have my girlfriends around.
I hope 2014 will bring you and your loved ones happiness, love, health, and success. May all your new years resolutions turn into reality.
Thanks for stopping by!
With much ♥ from Virgin Gorda…
Calvados Apple Tart
- 4 medium apples (I used Fuji apples), peeled, cored and sliced into small chunks
- 1/4 cup (60 ml) Calvados (apple brandy)
- 2+3 tablespoons (divided) (60 gr.) brown sugar
- 3 egg yolks, at room temperature
- 1 cup (250 ml) crème fraîche or sour cream
- 3 tablespoons ground almonds
- 2 tablespoons sliced almonds, for decorating
- More crème fraîche to serve on the side
- For the tart crust:
- 2 cups (250gr.) all purpose flour
- 2/3 cup (150gr.) butter, at room temperature
- 1/4 cup (30 gr.) granulated sugar
- 1/2 cup (60 gr.) confectioners’ sugar
- 1/2 cup 80 g ground almonds
- 1 egg
- pinch of salt
- First make the crust: Place all the ingredients in a large bowl and mix until homogenous. Make it into a small disk. Wrap tightly with stretch film and refrigerate for at least 2 hours or overnight. Take it out 30 minutes before rolling out.
- In the mean time, place apples in Calvados and let them marinate for an hour.
- Roll the dough into 11-inch circle on lightly floured counter. Loosely roll the dough around rolling pin, then gently unroll it evenly onto a 9 inch tart pan. Lift up the edges of the dough, and using your fingers, ease it down into the corners of the pan. Gently press the dough into fluted sides and discard the excess dough. Using a fork, pierce all over the dough and place it in the freezer for 30 minutes.
- Adjust oven rack to the middle position and heat oven to 400 degrees.
- Place the chilled dough in the oven and bake for 10 minutes or until golden. Set aside.
- Reduce heat to 350 degrees.
- Drain apples and reserve the Calvados. Sprinkle tart with 2 tablespoons of brown sugar and distribute the apples evenly on the tart. Bake it for 30 minutes. Take it out and set aside.
- Increase heat to 400 degrees.
- In the mean time, whisk egg yolks, crème fraîche, 3 tablespoons of brown sugar, and reserved Calvados in a glass bowl. Pour the mixture evenly over the apples. Sprinkle the top with 3 tablespoons of ground almonds. Bake for 15-20 minutes or until the top is golden brown.
- Serve it warm with crème fraîche on the side and sprinkle the top with sliced almonds.
Adapted from Mimi Thorrison’s Apple Tart Cake recipe.