This apple tart is layered with flavor. First the crispy crust, then the sweet juicy apple, next a cranberry glaze. Served with a decadent apple flavored liqueur Calvados cream, it's a masterpiece to be devoured!
1 pie crust
3-4 medium apples, cored, peeled, sliced thinly (Use Jonathan or Granny Smith)
1/4 cup sugar
2 tablespoons butter (cut in small pieces)
1 egg for egg wash
My Brother's Cranberry Orange Salsa (for glaze)
8 ounces heavy whipping cream
2 tablespoons confectioner's sugar
1 - 2 tablespoons Calvados (apple liqueur)
Line a 8" tart pan (one with removable bottom) with the pie crust. Place prepared apple slices onto the dough starting on the outer edge ending up in center. Slices should be slightly overlapping. Sprinkle with sugar. Dot with butter. Gently fold edges of pie crust over the apple slices. Brush crust with egg wash (make egg wash by simply beating the egg with 1/2 tsp. water). Place in 400* oven for 35 minutes, or until golden brown. Remove from oven and immediately brush over the cooked apples a thin layer of My Brother's Cranberry Orange Salsa. Serve warm with Calvados cream and a light dusting of ground cinnamon.
To make Calvados cream: Mix whipping cream with confectioner's sugar until it forms soft peak. Gently fold in Calvados liqueur. Chill until ready to use.