Chef John's Folse's Tart of Sautéed Apple Calvados

Prep Time: 1 Hour
Yields: 6 Servings

Calvados or apple brandy along with Kirsch, which is cherry brandy, are used to create the filing for these delicious apple turnovers or tarts. Serve alone or with ice cream or cream.

Ingredients for Crust:
4 cups flour
3/4 pound chipped cold butter
3 tbsps sugar
3/4 cup ice water

In a food processor equipped with a metal blade, combine flour, butter and sugar. Pulse 1 minute or until mixture reaches texture of coarse meal. Slowly pour in water until dough forms into a ball. Remove and place on a floured surface. Roll dough out until approximately 1/8-inch thick. Cut out 6 circles and set aside.

Ingredients for filling:
1/4 Calvados
4 Fuji apples
1 tbsp lemon juice
1/4 cup butter
1/2 cup brown sugar
1/4 cup apple cider
1 ounce Kirsch
1/8 tsp cinnamon
pinch of cloves
pinch of ginger
pinch of nutmeg
1 egg, beaten

Preheat oven to 350 degrees F. Peel apples, core and cut in 1/8-inch slices. Submerge in water with lemon juice to keep from browning. In a 10-inch skillet, melt butter over medium-high heat. Drain apples then add to skillet and sauté 3-5 minutes. Stir in all remaining ingredients except egg. Continue to simmer until sugar is dissolved and apples are fork tender, but not falling apart. Remove from heat and allow to cool. Distribute an equal amount of apples on one side of each pastry circle. Brush edges with a little beaten egg, fold over and crimp with a fork. Ventilate with a fork. Bake on a cookie sheet for about 30 minutes or until golden brown.