Warm Apple Tart with Berries

• 10 medium size crisp eating apples (about 2 1/4 pounds)
• 1/2 cup plus 2 tablespoons butter
• 1/4 cup sugar
• 3/4 cup Calavados
• 8 ounces puff pastry, (appx.) fresh or frozen
• 7 ounces boysenberries, blueberries or raspberries (about 1 1/2 cups)
• 8 egg yolks
• 2 tablespoons water

1. Peel, halve and core apples.
2. Cut each half into 8 to 10 evenly sized wedges.
3. Melt butter in large frying pan; add apples and saute over high heat 2 to 3 minutes.
4. Stir in sugar.
5. Add 4 tablespoons Calavados and flame.
6. Let cool.
7. Thaw puff pastry if frozen.
8. Roll out less than 1/4 inch thick.
9. Brush baking sheet with one tablespoon cold water; place pastry on sheet and cut out a circle 9 inches in diameter Prick pastry well all over.
10. Reserve liquid from apples.
11. Arrange apples on pastry in a rosette pattern.
12. Bake five minutes at 450 degrees; reduce heat to 375 and bake 20 to 25 minutes.
13. Remove from oven and arrange berries in little mounds on top of apples; return to oven and bake three to five minutes longer.
14. For a sabayon sauce combine egg yolks, remaining Calavados, 2 tablespoons water and cooking juices from apples in top of double boiler over hot, not boiling, water.
15. Beat continuously with wire whisk until frothy, very smooth and thick enough to coat back of spoon.
16. Place tart on round serving plate.
17. Pour a little sabayon sauce around the edge and serve remainder in a sauce boat.

apples, butter, sugar, calavados, pastry, blueberries, egg yolks, water

Taken from cooking.nytimes.com/recipes/2272 (may not work)