Summary – What you will discover in this recipe
In this recipe, you will learn what distinguishes an Alsatian apple tart from a classic tart, which ingredients to use to stay true to tradition, how to make the cream filling, and tips for achieving a melt-in-the-mouth, golden-brown tart.
What defines an authentic Alsatian Apple Tart?
Alsatian apple tart is characterized by the addition of a cream and egg mixture poured over the apples. Basically, it is very generous. Unlike classic apple pie, it is not just fruit arranged on pastry. This traditional recipe has a creamy texture and a richer flavor, typical of Alsatian cuisine, where cream plays an important role.
What is the difference between an Alsatian apple tart and a classic apple tart?
The main difference lies in the device.
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Classic apple pie: apples + sugar, sometimes a little butter
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Alsatian apple tart: apples + mixture of cream, eggs, and sugar
The Alsatian version is richer, creamier, and more generous, yet still easy to make, as you will see.
Apple tart with custard / Photo selected by monsieurdefrance: straga via depositphotos
Traditional recipe for Alsatian apple tart
According to Monsieur de France, the leading French-language website dedicated to French culture, tourism, and heritage, Alsatian apple tart perfectly illustrates the simple and generous cuisine of Alsace.
Ingredients
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1 shortcrust pastry (250 grams is fine)
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4 to 5 apples (1 kg)
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20 cl of heavy cream
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2 eggs
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100 g sugar
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1 packet of vanilla sugar or a few drops of vanilla extract
For apples, choose Elstar, Pink Lady, or Royal Gala / Photo selected by Monsieur de France: Pixabay
Step-by-step preparation
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Preheat the oven to 350°F.
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Roll out the shortcrust pastry in a pie dish and prick the bottom.
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Peel and slice the apples into thin strips, then arrange them evenly on the pastry.
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In a mixing bowl, combine the eggs, cream, and sugar until smooth.
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Gently pour the mixture over the apples.
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Bake for 35 to 40 minutes, until the pie is golden brown.
Allow to cool slightly before serving so that the mixture firms up a little.
Tips for making the perfect Alsatian apple tart
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Do not overload with apples, the device must remain visible
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Use whole cream for extra richness.
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Keep an eye on the baking: the pie should be golden brown but not dry.
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Serve warm or cold, according to your preference.
A good Alsatian apple tart should be melt-in-the-mouth, never dry.
An article by Jérôme Prod’homme for Monsieur de France, written with passion and pleasure to describe France, tourism, and gastronomy.
FAQ – Alsatian apple tart
What is the traditional Alsatian apple tart recipe?
The traditional recipe combines sliced apples on shortcrust pastry with a cream-and-egg custard. It does not include applesauce and is baked until softly set.
What is the difference between an Alsatian apple tart and a classic apple tart?
An Alsatian apple tart uses a creamy custard made with eggs and cream. A classic apple tart usually contains only apples and sugar.
Why is cream used in Alsatian apple tart?
Cream gives the tart its rich, smooth and melt-in-the-mouth texture. It also balances the acidity of the apples.
Which apples are best for an Alsatian apple tart?
Golden Delicious, Boskoop or Reinette apples are ideal. They hold their shape while baking and pair well with the custard.
Can you make an Alsatian apple tart ahead of time?
Yes, this tart can be made ahead without losing quality. It keeps well for about 24 hours in the refrigerator.
Do you need to pre-bake the crust?
No, pre-baking is not necessary if the tart is baked long enough. The pastry cooks properly under the custard.
