Roll out and line a tart tin with the pastry. Peel, core and chop apples. Cook the sugar to a caramel in a frying pan and then add the water and calvados. Cook to a thick syrup and add the apples.

Quarter the apples, Peel and core the pieces, than cut each quarter into 2 thick slices, 3 if the apple are large. Set aside. 2. Beat the egg in a medium size bowl, add the water and beat again until ...