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1
CRUST:.
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2
Blend flour, sugar, and salt in processor 5 seconds.
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3
Add butter; using on/off turns, cut in until very coarse meal forms.
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4
Add 3 tablespoons ice water; blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
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5
Gather dough into ball; flatten into disk.
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6
Wrap in plastic wrap and chill 1 hour.
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7
(DO AHEAD Dough can be made 1 day ahead. Keep chilled. Soften briefly at room temperature before rolling.).
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8
Preheat oven to 375u00b0F Roll out dough on lightly floured surface to 12- to 13-inch round.
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9
Transfer dough to 9-inch-diameter tart pan with removable bottom.
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10
Cut off all but 1/2 inch of overhang and fold in, pressing sides of dough to come 1/4 to 1/3 inch higher than pan sides.
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11
Freeze crust until firm, about 10 minutes.
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12
Line crust with foil and dried beans or pie weights.
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13
Bake until sides are set, about 25 minutes.
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14
Remove foil and beans. Continue to bake until crust is pale golden, piercing with fork if crust bubbles, 12 to 15 minutes longer.
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15
Cool 30 minutes.
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16
Reduce oven temperature to 350u00b0F.
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17
FILLING:.
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18
Scatter breadcrumbs on small rimmed baking sheet. Bake until dry and crisp, about 10 minutes. Set aside.
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19
Combine golden syrup, eggs, whipping cream, lemon peel, molasses, and salt in large bowl; whisk to blend.
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20
Stir in apples and breadcrumbs. Pour filling into crust.
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21
Bake tart until filling is set in center and cracks appear at edges, about 55 minutes.
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22
Cool in pan on rack.
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23
CALVADOS CREME FRAICHE:.
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24
Stir creme fraiche, sugar, and Calvados in small bowl to blend well.
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25
Cover mixture and refrigerate until ready to use, up to 3 hours.
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26
Gently push up tart pan bottom to release tart. Serve tart slightly warm or at room temperature with a dollop of Calvados creme fraiche.
