Preparation and Precooking of the Base

• In a large bowl, mix 250 grams of flour, 125 grams of butter at room temperature (cut into cubes), one teaspoon of salt, and 100 ml of milk. If you find that the dough is too dry, gradually add one more tablespoon of milk until you achieve a smooth and manageable texture.
• Once the dough is well combined, form it into a ball and wrap it in cling film. Allow it to rest in the refrigerator for at least one hour so that it cools down and becomes easier to roll out.
• Preheat the oven to 200ºC, ensuring that it heats adequately to prepare for baking the tart shell.
• Remove the dough from the refrigerator and, on a lightly floured surface, roll it out with a rolling pin until it is about 3-5 mm thick. Make sure it is large enough to cover the tart tin.
• Wrap the rolled-out dough around the rolling pin and carefully place it over a 24 cm diameter tart tin. Ensure the dough is well aligned with the sides and base, and use a fork to prick the base and sides in several places. This will prevent it from bubbling during baking.
• Bake the tart base for 15 minutes at 200ºC, or until it is lightly golden. Remove it from the oven and let it cool slightly before adding the filling.
• Preheat the oven now to 210ºC, preparing it for the final bake after placing the filling.
• Peel 2 medium onions and slice them into julienne strips. In a skillet, add 50 grams of butter and sauté the onions over medium-low heat, stirring occasionally, until they are soft and translucent (approximately 10 minutes).
• While the onions are cooking, peel 2 medium apples and cut them into small cubes of about 1-2 cm.
• Add the apple cubes to the skillet with the sautéed onions, along with 2 tablespoons of honey and a pinch of salt. Cook everything over medium heat for about 10 minutes, stirring occasionally, until the apples are very soft.
• After this time, pour 50 ml of Calvados into the pan and let the alcohol evaporate, also adding a little black pepper to taste. Cook for about 2 more minutes.
• Fill the base of the pre-baked tart with the onion and apple filling, spreading it evenly across the surface.
• Decorate the tart with strips of Camembert cheese, arranging them attractively over the filling, making sure they remain visible.
• Bake the decorated tart at 210ºC for 10 minutes, or until the cheese is dark and hot, achieving a nice golden color.
• Serve the tart warm, as this will enhance the flavor of the filling and ensure the texture is just right.