Alsatian or from Normandy, or even from Blois where I live 😉 , you will find the apple tart I’m about to introduce to you. With a few changes here and there maybe, but it will always be a delight!
The apple tart is probably one of the most famous pastries and the most basic. You’ll find it in any bakery or pastry shop in France. But to bake a good one at home requires to follow one or two advices.
First you need a good pastry: when your recipe is made with so little ingredients, you absolutely need all of them to be super good. Shortcrust, shortbread or puff pastry, the 3 options will work perfectly fine. I would go for shortcrust pastry, but that’s my taste…
My second advice is to choose the appropriate variety of apples: some are much better in tarts (or more generally baked or cooked). To mention just a few: Golden, Gala, Braeburn, Jonagold, Elstar …
Finally, if you take your time to put your apple slices precisely on the pastry you will get a nice visual, and it has its importance in the way we appreciate the food we eat. I use a mandoline slicer to have nice slices of apple. And for an easy unmold, I would go for a round perforated tart ring diameter 28 cm.
Shall we start now? The recipe, Chef!
Alsatian Apple Tart
- 1 pastry
- 4 or 5 apples
- 1 egg
- 40 g sugar
- 10 cl cream
- 10 g of vanilla sugar (optional)
- A bit of quince jelly (optional)
Preheat your oven at 220 degrees.
Peel and cut your apples in slices.
Spread the pastry and place it in your buttered mold.
Place your apple slices on the pastry and bake for 25 minutes.
During that time, mix the egg and sugar until you get an homogeneous (but non foamy) mixture.
Add the cream to the egg and sugar.
After 25 minutes, remove the mold from the oven, pour the cream/egg/sugar on the apple slices and put the tart back in the oven for 15 more minutes.
At the end of the baking, you can spread some quince jelly on the warm tart to give a shiny look.
Cool down on a grid.
You can add almond powder or cinnamon powder to the egg/sugar/cream mixture.