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1
Preheat the oven to 375 degrees F.
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2
In a large bowl, toss the apples with the melted butter and 1 tablespoon of the sugar.
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3
In a bowl fitted with an electric mixer, combine 1/2 cup sugar and eggs.
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4
Beat until pale and creamy, about 5 minutes.
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5
Add the creme fraiche and 2 teaspoons Calvados and beat for 1 minute.
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6
Decoratively arrange the apples evenly over the bottom of the baked tart shell.
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7
Pour the cream mixture over the apples and spread to the edges.
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8
Bake until the cream is set and the apples are tender, 50 minutes to 1 hour.
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9
Remove and cool on a wire rack for at least 1 hour.
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10
In a medium bowl, beat the heavy cream until soft peaks start to form.
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11
Add 2 teaspoons of confectioners' sugar and the remaining tablespoon of Calvados and beat until stiff peaks start to form.
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12
Transfer to a decorative bowl.
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13
Remove the tart from the pastry mold.
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14
Place on a platter, dust with confectioners' sugar, and serve with the Calvados whipped cream.
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15
Into a large bowl, sift together the flour and salt.
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16
Add the sugar, butter, and shortening, and mix until the mixture resembles coarse crumbs.
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17
Add 2 tablespoons of ice water, and work into a smooth dough, adding more water as needed.
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18
Wrap in plastic wrap and refrigerate for at least 30 minutes.
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19
Preheat the oven to 425 degrees F.
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20
On a lightly floured surface, roll the dough out 1/8-inch thick to fit an 11-inch tart pan with a removable bottom.
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21
Line with parchment paper, fill with pie weights or beans, and bake for 12 minutes.
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22
Remove from the oven and remove the paper and weights.
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23
Bake until just golden, 8 to 10 minutes.
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24
Remove from the oven and cool on a wire rack before making the tart.
