Apple Tart with Calvados (French Galette de Pommes au Calvados)

This is a dessert you'll make over and over in the fall when an abundance of apples fill the farmers' market; but the Calvados sauce ensures it even makes out-of-season apples sing.

1 recipe All-Butter Pastry Dough
1¾ lb Gala apples
2 tsp. lemon juice, freshly squeezed
⅓ cup + ½ Tbsp. granulated sugar
1 recipe Calvados Applesauce
3 Tbsp. unsalted butter, cut into ½" pieces
1½ Tbsp. apple jelly
1 cup heavy cream, chilled
1 Tbsp. confectioners' sugar
1½ Tbsp. Calvados

Roll out pastry on a lightly floured surface with a floured rolling pin into a rough 16" round (⅛" 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.

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7).

While pastry is chilling, peel and core apples, then cut into ⅛" thick slices. Toss slices with lemon juice and ⅓ cup granulated sugar.

Put baking sheet with pastry on a work surface and unfold any edges so pastry is flat. Spread applesauce over pastry, leaving a 2" 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 ½ Tbsp. granulated sugar.

Bake galette in middle of oven until pastry is golden and apples are tender, 40-45 minutes.

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

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

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.

Makes 8 servings.

Cooks' Note: Galette can be made 8 hours ahead and kept at room temperature.