• Ingredients: 25
  • Serves: 8
  • Prep: 45 min
  • Bake: 3 3/4 hr

Apple and calvados tart with special equipment: parchment paper; a large baking sheet. To make this apple and calvados tart for 8 persons you will need 45 min for preaparation and 3 3/4 hr for baking.


  • Special equipment: parchment paper; a large baking sheet


  • 1/2 cup salted roasted cashews
  • 1/4 cup golden brown sugar
  • 1 cup all purpose flour
  • 1/4 tsp. salt
  • 1/8 tsp. ground cinnamon
  • 1/8 tsp. ground ginger
  • 6 tbsps. chilled unsalted butter, cut into 1/2-inch cubes
  • 1 large egg yolk


  • Passion Fruit Caramel Sauce
  • Sliced tropical fruits

For topping

  • Special equipment: pie weights or raw rice

Filling and frosting

  • 2 cups chilled heavy whipping cream
  • 3/4 cup sugar
  • 3 8-ounce containers chilled mascarpone cheese*

Filling and frosting cakes

  • 2 11-inch-diameter tart-pan bottoms or cardboard rounds
  • 1 8-inch-diameter tart-pan bottom or cardboard round
  • 1 5-inch-diameter tart-pan bottom or cardboard round
  • 14 12-inch-long, 1/4-inch-diameter wooden dowels


  • Mix of large and tiny white roses and fresias

Berry compote


  1. Step 1 Roll out pastry on a lightly floured surface with a floured rolling pin into a rough 16-inch round (1/8 inch thick), then transfer carefully to parchment-lined large baking sheet.

    For this step you will need

  2. Step 2 Loosely fold in edge of pastry where necessary to fit on baking sheet, then chill, covered loosely with plastic wrap, 30 minutes.
  3. Step 3 Preheat oven to 425°F.
  4. Step 4 While pastry is chilling, peel and core apples, then cut into 1/8-inch-thick slices. Toss slices with lemon juice and 1/3 cup granulated sugar.

    For this step you will need

  5. Step 5 Put baking sheet with pastry on a work surface and unfold any edges so pastry is flat. Spread applesauce over pastry, leaving a 2-inch border, and top sauce with sliced apples, mounding slightly.

    For this step you will need

  6. Step 6 Fold edges of dough over filling, partially covering apples (center will not be covered) and pleating dough as necessary.
  7. Step 7 Dot apples with butter, then brush pastry edge lightly with water and sprinkle with remaining 1/2 tablespoon granulated sugar.

    For this step you will need

  8. Step 8 Bake galette in middle of oven until pastry is golden and apples are tender, 40 to 45 minutes.
  9. Step 9 While galette is baking, melt apple jelly in a very small saucepan over moderately low heat, stirring.
  10. Step 10 Slide baked galette on parchment onto a rack, then brush with melted jelly and cool galette until warm or room temperature.
  11. Step 11 Beat together cream and confectioners sugar in a bowl with an electric mixer until cream just holds soft peaks, then beat in Calvados.

    For this step you will need

  12. Step 12 Serve galette topped with dollops of Calvados cream.