-
1
For the pastry, stir egg yolks and Calvados in a small bowl to blend
-
2
Sift flour, sugar and salt; add to processor; add butter until pea sized
-
3
Slowly stream egg mixture, pulsing until clumps form; gather dough into a ball
-
4
Form dough into a disk, dust with flour and wrap in plastic, refrigerating for at least an hour
-
5
To create the almond cream, whisk egg white and gradually sift in confectioners' sugar. Whisk until frothy for at least one minute
-
6
Sift in almonds, melted butter, and almond extract; refrigerate until needed
-
7
For the apple filling, core apples and slice thinly
-
8
Toss apples in a bowl with lemon juice, zest, and 1/2 C Virtue Cider Michigan Brut; allow to sit for at least 30 minutes
-
9
To begin the Virtue Cider Michigan Brut glaze, in a heavy bottomed saucepan, combine 1/2 cup of sugar with 1/2 cup of water, ensuring all the granules are coated with water
-
10
Boil until the sugar is dissolved and begins to caramelize
-
11
Add 1/2 C of vinegar and reduce until the sugar dissolves, reducing it slightly until a spoon-coating consistency is achieved
-
12
To begin assembly, preheat the oven to 400 degrees F
-
13
Lightly dust a sheet of parchment paper with flour and place chilled dough on top followed by a second sheet of parchment
-
14
Roll dough into a 12-in. circle and invert onto a tartlet pan or baking sheet lined with parchment and greased
-
15
Spread half of cream over dough, leaving a 1-in. border if on parchment; and arrange apple slices. Add the rest of the cream. Sprinkle with sugar and cinnamon
-
16
Scatter bits of the room temperature butter across the tart; bake 15 minutes
-
17
Add room temperature glaze and reduce temp to 350 degrees F. Bake 45- 50 minutes or until the apples are tender, center is just barely firm and crust is golden
-
18
Cool in the tartlet pan on a wire rack
