This recipe is excerpted from my e-book “I Can’t Even With Pumpkin Spice: 21 Recipes Celebrating the Real Flavors of Fall.” Order it here!
How gorgeous is this Alsatian Apple Tart? I mean seriously, apples baked in a creamy custard in a buttery crust. Yes, please.
This Alsatian Apple Tart is one of the many tasty dishes originating from the Alsace region of France. Alsace is nestled along the German and Swiss borders and its given us Quiche Lorraine and this surprisingly simple apple tart. This tart is so laid back and easy you can feel free to swap the apples out for pears or even plums. No worries.
TIPS:
Roll the dough out on a piece of parchment paper. It will make it easier to lift the dough into the tart pan.
Cut the apples into slices that are about the same size so they’ll cook in about the same amount of time.
Arrange the apple slices snugly into the tart shell. You’ll have a heartier tart. Be sure to watch the step-by-step video to see how truly easy this tart is.
TOOLS:
Rolling pin
Parchment Paper
9-inch tart pan with removable bottom
Baking Sheet
Whisk
Medium Bowl
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TECHNIQUES:
Making tart dough (You can find my recipe for Perfect Tart Dough here.)
Making a custard
Alsatian Apple Tart
Ingredients
- 1 recipe Perfect Tart Dough
- 1 pound Granny Smith apples, peeled, cored and thinly-sliced
- 1/2 cup heavy cream
- 1/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 Tablespoons Amaretto
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Roll dough out on a piece of parchment paper until it's 1/4-inch thick and a few inches larger than a 9-inch tart pan. Use the parchment paper to life the dough and place it - dough side down - on top of the tart pan. Peel away the parchment paper and gently press the dough into the pan. Prick the entire surface of the dough with a fork. Place tart pan on a baking sheet.
- Line the dough with the apple slices, arranging them snugly in the tart pan.
- Whisk the heavy cream, sugar, eggs, vanilla and Amaretto together in a medium bowl. Pour the custard over the apples, being careful not to overfill.
- Bake until tart is golden brown and custard is firm, 50-55 minutes.
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