1

Prepare tart crust: Into a large bowl, sift together the flour and salt. Add the sugar, butter and shortening, and mix until the mixture resembles coarse crumbs. Add 2 T. ice water, and work into a smooth dough, adding more water as needed. Wrap in plastic wrap and refrigerate for at least 30 minutes.

2

Preheat oven to 425°F. On a lightly floured surface, roll the dough out 1/8-inch thick to fit an 11-inch tart pan with a removable bottom. Line with parchment paper, fill with pie weights or beans, and bake for 12 minutes. Remove from the oven and remove the paper and weights. Bake until just golden, 8 to 10 minutes. Remove from the oven and cool on a wire rack before making the tart. Keep oven on and reduce temperature to 375°F.

3

Prepare filling: In a large bowl, toss the apples with the melted butter and 1 T. of the sugar.

4

In a bowl fitted with an electric mixer, combine ½ cup sugar and eggs. Beat until pale and creamy, about 5 minutes. Add the creme fraiche and 2 tsp. Calvados and beat for 1 minute.

5

Decoratively arrange the apples evenly over the bottom of the baked tart shell. Pour the cream mixture over the apples and spread to the edges. Bake until the cream is set and the apples are tender, 50 minutes to 1 hour.

6

Remove and cool on a wire rack for at least 1 hour.

7

In a medium bowl, beat the heavy cream until soft peaks start to form. Add 2 tsp. of powdered sugar and 1 T. Calvados and beat until stiff peaks start to form. Transfer to decorative bowl.

8

Remove tart from pastry mold. Place on a platter, dust with powdered sugar, and serve with the Calvados whipped cream.