Ingredients
1 1/4 cups All-Purpose Flour
2 tablespoons Sugar
1/4 teaspoon Salt
9 tablespoons Unsalted Butter, Frozen and Cut into 1/2-in cubes
2 Egg Yolks
2 tablespoons Calvados or Brandy
1 Egg White
3 tablespoons Confectioner’s Sugar
3 tablespoons Finely Ground Almonds
2 teaspoons Unsalted Butter, Melted
1/4 teaspoon Pure Almond Extract
3 Firm Apples
2 tablespoons Fresh Lemon Juice
1 1/2 teaspoons Lemon Zest, Grated
1/4 cup Sugar
1/4 teaspoon Cinnamon
2 tablespoons Unsalted Butter, Room Temperature
1/2 cup Sugar
1/2 cup Water
1/2 cup Champagne Vinegar
1/4 cup Virtue Cider Michigan Brut
1 teaspoon Lemon Zest, Grated
Preparation
For the pastry, stir egg yolks and Calvados in a small bowl to blend
Sift flour, sugar and salt; add to processor; add butter until pea sized
Slowly stream egg mixture, pulsing until clumps form; gather dough into a ball
Form dough into a disk, dust with flour and wrap in plastic, refrigerating for at least an hour
To create the almond cream, whisk egg white and gradually sift in confectioners’ sugar. Whisk until frothy for at least one minute
Sift in almonds, melted butter, and almond extract; refrigerate until needed
For the apple filling, core apples and slice thinly
Toss apples in a bowl with lemon juice, zest, and ½ C Virtue Cider Michigan Brut; allow to sit for at least 30 minutes
To begin the Virtue Cider Michigan Brut glaze, in a heavy bottomed saucepan, combine 1/2 cup of sugar with 1/2 cup of water, ensuring all the granules are coated with water
Boil until the sugar is dissolved and begins to caramelize
Add 1/2 C of vinegar and reduce until the sugar dissolves, reducing it slightly until a spoon-coating consistency is achieved
To begin assembly, preheat the oven to 400 degrees F
Lightly dust a sheet of parchment paper with flour and place chilled dough on top followed by a second sheet of parchment
Roll dough into a 12-in. circle and invert onto a tartlet pan or baking sheet lined with parchment and greased
Spread half of cream over dough, leaving a 1-in. border if on parchment; and arrange apple slices. Add the rest of the cream. Sprinkle with sugar and cinnamon
Scatter bits of the room temperature butter across the tart; bake 15 minutes
Add room temperature glaze and reduce temp to 350 degrees F. Bake 45- 50 minutes or until the apples are tender, center is just barely firm and crust is golden
Cool in the tartlet pan on a wire rack
