Alsatian Apple Tart

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Alsatian Apple Tart
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Alsatian Apple Tart

Added by: on Dec 10th, 2010
This is a traditional Alsatian apple tart. You can adapt the recipe to use virtually any fruit. Just cook the fruit on the stove or in the oven before you bake it in a tart surrounded with this simple vanilla custard. The vanilla bean is optional, but it elevates this tarts flavor into higher .. more >
Prep Time:
10 min
Cook Time:
50 min
Ready In:
1 h



Original Recipe Yield: 1 serving (9 1/2 inch tart)


  • 734 grams dough (sweetened basic pie and tart pastry dough)
  • 3 large apples (1 pound 8 ounces)(such as Golden Delicious or Rome)
  • 1/2 lemon
  • 1/4 cup butter
  • 1 vanilla bean (split in half lengthwise, or 2 teaspoons vanilla extract)
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 cup milk
  • confectioners' sugar (for dusting)
Nutrition Facts
Alsatian Apple Tart

Servings Per Recipe: 1

Amount Per Serving

Calories: 4958

  • Total Fat: 216.6 g
  •     Saturated Fat: 76.1 g
  •     Trans Fat: 1.9 g
  • Cholesterol: 696.4 mg
  • Sodium: 3637.3 mg
  • Total Carbs: 722.9 g
  •     Dietary Fiber: 23.7 g
  •     Sugars: 409.4 g
  • Protein: 53.9 g

how is this calculated?

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Alsatian Apple Tart


Sauté the apples in butter with a split vanilla bean (optional). When the apples start to brown, sprinkle over 1/4 cup of the granulated sugar.

Alsatian Apple Tart


Continue sautéing until the apples are deep, dark brown on both sides.

Alsatian Apple Tart


Arrange the apples in a prebaked tart shell placed on a sheet pan.

Alsatian Apple Tart


Whisk together the eggs and 1/3 cup granulated sugar until smooth and add the milk. Pour the mixture into the tart shell.

Alsatian Apple Tart


Bake until the custard no longer jiggles when you move the sheet pan gently back and forth.

Alsatian Apple Tart


Allow to cool, and sprinkle with confectioners' sugar just before serving.

Cooks' note:
Use a 9 1/2-inch tart ring or fluted tart pan. Roll the dough 2 inches larger than the ring or pan and line the tart ring or pan with it. Prebake the tart shell. Preheat the oven to 325°F.
Peel the apples and rub them with the lemon. Halve and core them, and cut each half into 3 or 4 wedges, depending on their size. Put the apples in a nonstick sauté pan with the butter over medium heat. Add the vanilla bean, if using, and gently toss or stir the apples for about 12 minutes, or until they're a golden brown. Sprinkle the 1/4 cup granulated sugar over the apples. Continue to toss or stir for about 5 minutes longer, or until the apple wedges are deep brown on both sides. Be careful not to break them. Remove from the heat.
To make the custard, whisk together the eggs and the 1/3 cup granulated sugar for about 2 minutes, or until the mixture gets a little pale. Stir in the milk. If you used the vanilla bean, scrape out the seeds in each of the halves and add these to the egg mixture; otherwise, add the vanilla extract.
Arrange the apples in the prebaked tart shell and pour the custard mixture over them. Bake for about 30 minutes, or until the custard sets - when it no longer moves in the middle when you jiggle the sheet pan slightly (don't move the tart). Dust with confectioners' sugar just before serving.


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By: Mommy_loves_to_cook on May 8th, 2012

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