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Alsatian Apple Tart

With its graceful fan of apple slices enrobed in creamy vanilla custard, this tart is a dessert classic of the small but esteemed region of Alsace, France. Bordering Germany and Switzerland, Alsace is known for its high-quality cuisine that reflects a mix of German and French influences. Try this delicious tart for a small taste of this region.

Alsatian Apple Tart

Ingredients

Pastry:

  • 1⅓ C (166 g) flour, plus more for dusting
  • Pinch salt
  • 7 T (100 g) unsalted butter, cut into small pieces, plus extra for greasing
  • 2 T (24 g) sugar
  • 1 lg egg yolk
  • 3 T (44 ml) ice water

Filling:

  • 2 lb (0.9 kg) McIntosh apples, peeled and quartered
  • 3 T (44 ml) lemon juice
  • 3 lg eggs
  • ½ C (96 g) sugar
  • ½ C (115 ml) heavy cream
  • ½ tsp (2.5 g) vanilla

Directions

Preheat oven to 400°F (204°C). Grease a 9- or 10-inch tart pan with butter.

Dough: Sift flour and salt into large bowl. Cut in butter until mixture resembles crumbs. With a fork, lightly mix in sugar, egg yolk and enough ice water to make a dough. Press into a ball; wrap in plastic and refrigerate 30 minutes. Then, on a floured surface, roll out dough into a 12-inch circle. Line tart pan with dough and prick bottom with a fork.

Filling: Slice apple quarters thinly into fans; sprinkle with lemon juice. Spread apple fans across dough, filling the bottom. In a medium bowl, beat eggs and sugar until pale and creamy; add cream and vanilla. Pour egg mixture over apples. Bake 20 minutes then reduce heat to 350°F (177°C) and bake 25 minutes more or until filling is firm.

SERVING SUGGESTION
Serve with lightly sweetened whipped cream or vanilla ice cream.

  • Prep time: 55 minutes.
  • Cook time: 25 minutes.
  • Makes 8 servings.