An Alsatian tart is composed of a custard filling and fruits. Any kind of apples can be used for an Alsatian apple tart. Other fruits such as pears, prunes, mirabelles or greengages can also be used.
- Yield: 10 Servings (24cm high-sided tart)
- Preparation Time: 50 Minutes
- 500 g sweet shortcrust pastry
- 1 beaten egg
For the custard filling
- 1 egg yolk
- 2 medium eggs
- 50 g caster sugar
- 1 vanilla pod (opened and scraped) or 1 teaspoon vanilla extract
- 200 ml milk
- 100 ml fresh double cream
- 5 Cox (or Braeburn) apples (900 g)
How to Make It
- Make the sweet shortcrust pastry following the method on page 6 and rest in the fridge for 1 hour.
- Line the tart tin with the pastry (see page 42) and put it in the fridge for 30 minutes.
- Blind bake the pastry base and leave to cool.
- Carefully brush the pastry base with the beaten egg. Put it back in the oven for 4 minutes at 160°C/325°F/Gas Mark 3, remove and brush it a second time.
- To make the filling, whisk together the egg yolk, eggs, caster sugar and vanilla, then add the milk and cream. Pass the mix through a very fine sieve.
- Peel, cut in half and core the Cox or Braeburn apples. Cut each half into 3 or 4 pieces according to their size. Lay them on the pastry base and pour over the custard to cover ⅔ of the fruit.
- Bake the tart until the custard is set and golden brown on top. Cool at room temperature in the tin.