Alsatian apple tart

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Patisserie A Step-by-step Guide to Baking French Pastries at HomeAn 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
  1. Make the sweet shortcrust pastry following the method on page 6 and rest in the fridge for 1 hour.
  2. Line the tart tin with the pastry (see page 42) and put it in the fridge for 30 minutes.
  3. Blind bake the pastry base and leave to cool.
  4. 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.
  5. 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.
  6. 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.
  7. Bake the tart until the custard is set and golden brown on top. Cool at room temperature in the tin.

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