Apple Tart

For the dough, knead all the ingredients together with your hands, gradually adding the milk. It should form a tough dough. Shape the dough into a ball and place in the refrigerator for at least three hours, wrapped in plastic wrap.

Meanwhile, peel the apples, remove the core and cut the apples into thick wedges (about three to four wedges per apple quarter, depending on the size of the apples). In a large frying pan, melt the butter, add the sugar and stir until the sugar dissolves and begins to caramelize. Add the apple slices and sauté for about four minutes. The apples should still retain bite and should not be heated too long.

Finally, pour the Calvados over them, light with as long a match as possible and flambé briefly. Transfer the apple slices to a cold plate and cool. Keep the leftover braising liquid, it will be needed later.

Roll out the dough between two layers of cling film and line a buttered tart pan (26 or 28 cm ø).

Use the leftover dough for cookies or another small tart. Preheat the oven to 200 °C top and bottom heat. Prick the short pastry base a few times with a fork. Arrange the apple slices in a fan shape on the pastry, making circles from the outside to the inside. Finally, pour the remaining roasting juices over the apples. Bake the tart for 40 minutes and while still lukewarm, sprinkle with dusting sugar.

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