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Calvados pink pearl apple tart on a serving platter
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Calvados Pink Pearl Apple Tart

This Calvados pink pearl apple tart makes a delectable fall treat with a double dose of apples from the lightly sweetened applesauce and sweet tart apple slices in contrast to the buttery crust.
Prep Time30 mins
Cook Time20 mins
Bake Time50 mins
Course: Dessert
Cuisine: American, French
Servings: 8 servings
Author: Vy Tran


  • 9-inch tart pan with a removable bottom


Pastry Crust

  • 1 1/4 cups all purpose flour
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, cold and cubed
  • 1 large egg yolk
  • 2 tablespoons iced water

Applesauce Filling

  • 4 tablespoons unsalted butter
  • 2 tablespoons Calvados
  • 1/4 cup sugar
  • 2 cups unsweetened applesauce

Apple Tart

  • 2-3 medium pink pearl apples, peeled, cored, and thinly sliced
  • 1/4 cup sugar
  • 2 tablespoons Calvados


Pastry Crust

  • Combine the flour, confectioners' sugar and salt in the bowl of a food processor. Pulse a few times to combine.
  •  Scatter the butter pieces on top and pulse until the butter is the size of small peas.
  • Add the egg yolk and pulse until incorporated.
  • Pulse in the water, about 1 tablespoon at a time, until the dough starts to hold together. It will appear to be a bit crumbly but should come together easily.
  • Transfer the dough to a floured surface and form the dough into a disk. Wrap the dough in plastic wrap and refrigerate for 1 hour.
  • Roll the dough in between two sheets of parchment papers until you get about 11 inch diameter and ⅛ inch thickness.
  • Lay the dough in the tart pan and press it firmly against the sides and bottom without stretching it. Trim off any excess dough with a knife. Prick the bottom with a fork.
  • Cover and freeze the dough in the pan for at least 30 minutes.
  • Preheat the oven to 375 degrees F.
  • Line pastry crust with parchment paper and fill with baking weights (or uncooked rice or dried beans).
  • Bake at 375 degrees F for 15 minutes.
  • Remove parchment paper and baking weights. Continue baking for another 10 minutes until golden brown for a fully baked shell. Let the tart shell cool completely.

Applesauce Filling

  • In a small saucepan, combine butter, sugar, applesauce, and Calvados. Bring to a boil over medium high heat. Turn the heat down and simmer for 20 minutes until thickened.
  • In a large bowl, combine Calvados and sugar.
  • While the applesauce is cooking. peel and core apples. Use a mandoline or sharp knife and slice all the other apples into very thin half-moons, about 1/8-inch thick.
  • Transfer the apple slices to the bowl and toss to coat.
  • Spread applesauce mixture even over cooled tart shell.
  • Arrange the apple slices on top of the dough in a concentric circle with slight overlap to completely cover the tart.
  • Bake at 375 degrees F for 25 minutes until the apple slices become tender.
  • Remove the apple tart and let it cool for 15 minutes.
  • Dust apple tart with confectioners' sugar before serving.