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1
To Make The CREAM: Working in a medium bowl with a whisk, beat the butter and sugar together for a minute or so, until the sugar dissolves and the butter whitens a little.
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2
Whisk in the almonds, then the egg, beating until the mixture is blended.
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3
Finally, whisk in the cream and Calvados.
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4
Cover the bowl and refrigerate until needed.
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5
(The cream can be kept covered in the refrigerator for up to 3 days.)
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6
TO MAKE THE APPLES: Center a rack in the oven and preheat the oven to 350F (180c).
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7
Cut 4 of the apples in half and slice each half into thirds.
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8
Grate the remaining 2 apples on the coarse side of a box grater.
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9
Melt 1 tablespoon of the butter and 1 tablespoon of the sugar in a large skillet over high heat.
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10
Add the grated apples and cook, stirring, until they are golden brown, about 3 minutes.
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11
Using a slotted spoon, transfer the apples to a plate.
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12
Add the remaining 6 tablespoons (85 grams) butter and the rest of the sugar to the pan and, when the butter is bubbling, toss in the apple slices.
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13
Cook the apples, stirring frequently, until they are lightly caramelized, 5 to 7 minutes.
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14
Pour in the Calvados, turn off the heat, and carefully touch a match to the liquid.
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15
When the flames die down, pull the pan from the stove.
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16
Transfer the apple slices to a baking pan (or keep them in the skillet if it is ovenproof) and bake for 20 minutes, or until they are almost cooked through.
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17
Cool for 30 minutes.
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18
TO ASSEMBLE THE TART: Position a rack in the lower third of the oven and preheat the oven to 350F (180C).
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19
Line a rimmed baking sheet with parchment paper and put the tart shell on the sheet.
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20
Spoon the almond cream evenly into the crust.
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21
Top with the baked apples, arranging them attractively in a single layer.
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22
Check the grated applesif they are wet, press them either between your palms or between paper towels.
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23
Fluff up the grated apples with your fingers or a fork and arrange them over the apple slices, leaving a bare border of an inch (5 cm) or so.
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24
Bake the tart for 40 to 50 minutes, or until the almond cream has puffed and the apples are beautifully browned.
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25
Cool the tart on a rack; unmold and serve it when it is either just warm or at room temperature.
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26
Dust the tart generously with confectioners sugar right before bringing it to the table.
