Tarte alsacienne
From ahmed1 15 years ago
- 40 minutes to make
- Serves 10
French origin apple pie. Best served with ice cream or crème anglaise sauce.
Ingredients
- Crust: shopping list
- 4 ½ cups flour, sifted shopping list
- ½ tsp salt shopping list
- 1 cup cold butter, diced shopping list
- 2-3 tbsp iced water shopping list
- Method: shopping list
- Mix flour, salt and butter in a food processor until mixture resembles bread crumbs. Add a little water and mix to form dough. Chill for an hour. shopping list
- Filling: shopping list
- 6 red apples, peeled, cored, halved and sliced ¾ of the way through. shopping list
- 1 tbsp castor sugar for sprinkling on the apples shopping list
- 2 eggs, beaten shopping list
- ½ cup castor sugar shopping list
- 1 cup cream shopping list
- 1 tbsp lemon juice shopping list
- 1 tsp vanilla shopping list
- apricot jam, heated with a little water, to glaze shopping list
How to make it
- Roll out chilled dough to line a 30-cm tart pan. Arrange semi-sliced apples on the tart shell and sprinkle with some sugar. The sugar will caramelize when heated. Bake uncovered at 205c/400f for 20 minutes.
- When the apples are soft, remove the tart from the oven and drain the excess water from the pastry shell.
- To prepare the custard, beat eggs, sugar and cream until well mixed. Add lemon juice and vanilla. Pour this into the pastry shell, lifting the apples a little and bake uncovered for 20 minutes or until the custard sets.
- Glaze with apricot jam and serve slightly warm.
- Chef’s note: Pouring a little warm calvados on the tart turns it into Tart Normande Flambee
rolling dough
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covering pan
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preparing apples
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arrange apples
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sprinkle with sugar
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baked and soft
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make mixture
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pour over apples
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let apples to make custar pass through
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jam glaze
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brush with jam
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The Rating
Reviewed by 16 people-
I had to come back and take another peek at this pie, it's breathtaking!
michellem
in Idaho loved it
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great post Ahmed, as always, and great pictures too, got my 5! of course
magali777
in Mexico loved it
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Ah Ahmed, this is a thing of beauty! You are so talented. Our home is in the midst of renovations and has been for some time. I am so looking forward to having guests that I can serve this or any one of your lovely creations to, and tell them my Egyp...more
recipesrule
in Winnipeg loved it
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