Alsatian or Norman, or why not from Blois (where I live now), the apple tart I’m going to show you today can be found in various corners of France. With a few variations, it’s true, but always with a delicious result!**
The observation
Apple tart is one of the most well-known, most basic pastries. You can find it in every bakery or pâtisserie. But making a good one at home requires applying two or three key tips.
My tips for always succeeding with your Alsatian apple tart
First of all, you’ll need a good pastry: when a recipe has few ingredients, it’s essential that each one is high quality. Shortcrust, sweet, or puff — all three options work very well. Personally, I’m especially fond of a good shortcrust pastry…
My second tip is the choice of apples: some varieties are particularly good for tarts, or for baking in general. To name just a few: Golden, Gala, Braeburn, Belle de Boskoop, Jonagold, Reine des Reinettes, Elstar…
The visual touch that makes a difference
Finally, paying attention to the arrangement of the apple slices will add that extra visual appeal to your Alsatian apple tart. I slice my apples with a Japanese mandoline. And for easy unmolding, I use a 28 cm tart ring for this version.
Other apple recipes that will make you fall for them
- Grandma’s apple cake (also known as the 5, 4, 3, 2, 1 cake, though I’ve adjusted the quantities)
- Apple and mascarpone cake (over 900,000 visits to this recipe on the blog so far! Incredible!)
- Moist apple cake without lactose (my dairy-free adaptation of the previous one)
- Apple strudel (easy and full of flavor)
- Upside-down apple cake (pure indulgence for caramel lovers)
- Apple and chocolate cake with mascarpone (another take on my top hit!)
- Apple and streusel cake (a delicious cake with crunchy streusel…)
- Sweet apple and hazelnut pizza (yes, really! why not??)
- And in an individual format, I also suggest these apple streusel muffins.
(added photo from 2024)
The origin of apple tart: a universal dessert with European roots
Apple tart is one of the world’s most beloved desserts, praised for both its simplicity and comforting flavor. Though now found in many cultures, its origin dates back several centuries in Europe, where apples were widely cultivated and often used in cooking.
The first mentions of apple tarts appear as early as the Middle Ages, notably in England and France. In the 14th century, an English culinary manuscript, *The Forme of Cury*, written by the cooks of King Richard II’s court, mentions an apple tart made with apples, figs, raisins, spices, and pears, all enclosed in a crust. While far from the modern version, it already reflects a fondness for baked fruit desserts.
In France, apple tart gradually became a staple of family baking. Local apple varieties, combined with shortcrust or puff pastry, made it both a popular and refined dessert. Over the centuries, the recipe simplified, becoming closer to the version we know today.
Through colonization and cultural exchange, apple tart crossed borders. In the United States, it became a national symbol in the 19th century, with the phrase “as American as apple pie” reflecting its deep cultural significance — despite its European roots.
Thus, the apple tart is the result of a long culinary evolution, blending rural tradition with bourgeois practice. It represents the transmission of simple, flavorful recipes that have stood the test of time and delighted taste buds around the world.
Now that you’re an expert on apple tarts and all the delicious apple recipe ideas, it’s time to head to the kitchen…
The recipe, Chef!
Alsatian Apple Tart
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Loading...Ingredients
- 1 pastry dough (shortcrust, puff, or sweet)
- 4 or 5 nice apples
- 1 egg
- 40 g sugar
- 10 cl cream
- 1 packet of vanilla sugar (optional)
- A little quince jelly (optional)
Instructions
Preheat your oven to 220°C (428°F).
Peel and slice your apples.
Roll out the pastry and place it in a previously buttered tart pan.
Arrange the apple slices and bake for 25 minutes.
Meanwhile, mix the egg and sugar until the mixture is smooth but not frothy.
Add the cream to the mixture.
After 25 minutes of baking, take the tart out of the oven, evenly pour the creamy mixture over it, and return it to the oven for another 15 minutes.
Once out of the oven, you can brush a bit of quince jelly over the hot tart to give it a nice glossy finish.
Let it cool on a wire rack.
Notes
You can add almond powder to your cream, or even ground cinnamon.
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