Apple and Calvados Tart (Galette de Pommes au Calvados)

A rustic French apple tart featuring tender Gala apples and Calvados applesauce in a buttery pastry crust, topped with Calvados-spiked whipped cream. This elegant dessert combines the rich flavors of apples and apple brandy in a free-form galette.

8 servings

2 hr 20 min

Published October 4, 2025

Ingredients

•1 recipe All-butter pastry dough
•1¾ pound Gala apples
•2 teaspoons fresh lemon juice
•⅓ cup granulated sugar
•1 cup Calvados applesauce
•3 tablespoons unsalted butter
•1½ tablespoons apple jelly
•1 cup chilled heavy cream
•1 tablespoon confectioners sugar
•1½ tablespoons Calvados
•1 piece parchment paper

Cooking Instructions

1.
Roll out pastry on a lightly floured surface with a floured rolling pin into a rough 16-inch round (1/8 inch thick), then transfer carefully to parchment-lined large baking sheet. Loosely fold in edge of pastry where necessary to fit on baking sheet, then chill, covered loosely with plastic wrap, 30 minutes.
30 min
2.
Preheat oven to 425°F.
5 min
3.
While pastry is chilling, peel and core apples, then cut into 1/8-inch-thick slices. Toss slices with lemon juice and 1/3 cup granulated sugar.
15 min
4.
Put baking sheet with pastry on a work surface and unfold any edges so pastry is flat. Spread applesauce over pastry, leaving a 2-inch border, and top sauce with sliced apples, mounding slightly. Fold edges of dough over filling, partially covering apples (center will not be covered) and pleating dough as necessary. Dot apples with butter, then brush pastry edge lightly with water and sprinkle with remaining 1/2 tablespoon granulated sugar. Bake galette in middle of oven until pastry is golden and apples are tender, 40 to 45 minutes.
45 min
5.
While galette is baking, melt apple jelly in a very small saucepan over moderately low heat, stirring.
5 min
6.
Slide baked galette on parchment onto a rack, then brush with melted jelly and cool galette until warm or room temperature.
30 min
7.
Beat together cream and confectioners sugar in a bowl with an electric mixer until cream just holds soft peaks, then beat in Calvados. Serve galette topped with dollops of Calvados cream.
10 min

Ingredients

•1 recipe All-butter pastry dough

•1¾ pound Gala apples

•2 teaspoons fresh lemon juice

•⅓ cup granulated sugar

•1 cup Calvados applesauce

•3 tablespoons unsalted butter

•1½ tablespoons apple jelly

•1 cup chilled heavy cream

•1 tablespoon confectioners sugar

•1½ tablespoons Calvados

•1 piece parchment paper

Cooking Instructions

Roll out pastry on a lightly floured surface with a floured rolling pin into a rough 16-inch round (1/8 inch thick), then transfer carefully to parchment-lined large baking sheet. Loosely fold in edge of pastry where necessary to fit on baking sheet, then chill, covered loosely with plastic wrap, 30 minutes.

30 min

Preheat oven to 425°F.

5 min

While pastry is chilling, peel and core apples, then cut into 1/8-inch-thick slices. Toss slices with lemon juice and 1/3 cup granulated sugar.

15 min

Put baking sheet with pastry on a work surface and unfold any edges so pastry is flat. Spread applesauce over pastry, leaving a 2-inch border, and top sauce with sliced apples, mounding slightly. Fold edges of dough over filling, partially covering apples (center will not be covered) and pleating dough as necessary. Dot apples with butter, then brush pastry edge lightly with water and sprinkle with remaining 1/2 tablespoon granulated sugar. Bake galette in middle of oven until pastry is golden and apples are tender, 40 to 45 minutes.

45 min

While galette is baking, melt apple jelly in a very small saucepan over moderately low heat, stirring.

5 min

Slide baked galette on parchment onto a rack, then brush with melted jelly and cool galette until warm or room temperature.

30 min

Beat together cream and confectioners sugar in a bowl with an electric mixer until cream just holds soft peaks, then beat in Calvados. Serve galette topped with dollops of Calvados cream.

10 min