An elegant dessert of artfully arranged apples atop a rich pastry crust.
ingredients
Sable Crust
Filling
directions
Sift together flour, icing sugar and salt. Cut in butter until the pastry starts to take on a yellow colour from the butter. Mix in yolks until dough is an even texture. Shape into a disc, wrap and chill for 1 hour.
Preheat oven to 350 F.
On a lightly floured surface, roll out dough to just greater than 1/4-inch thick. Line a 10-inch removable-bottom with pastry and trim edges. Chill for 15 minutes. Dock with a fork and bake for 18-20 minutes. Allow to cool.
Blend together sour cream, sugar and nutmeg and spread over bottom of cooled crust.
Peel and core apples, and thinly slice on a mandolin. Sprinkle apples with lemon juice and calvados.
Line tart shell with apple slices, starting at the outside and overlapping slices 3/4 over each other. Spiral apples slices toward the center, creating a tart that is taller in the center than its edges. Bake for 25-30 minutes, until apples are tender.
To assemble: Warm jelly with a Tbsp of water and brush over tart to glaze. Chill until ready to serve.