Best Alsatian Apple And Cream Tart Recipes

ALSATIAN-STYLE APPLE AND CREAM TART

Alsatian-Style Apple and Cream Tart image

Categories Milk/Cream Dessert Bake Raisin Apple Fall Chill Cinnamon Gourmet

Yield Makes 1 tart

Number Of Ingredients 16

Ingredients

To make the tart:
pâte brisée
raw rice for weighting the shell
4 Granny Smith apples (about 2 pounds)
2 tablespoons fresh lemon juice
6 tablespoons sugar
3 large egg yolks
1 cup heavy cream
1 teaspoon vanilla extract
1/3 cup golden raisins
a pinch of cinnamon
For the pâte brisée:
1 1/4 cups all-purpose flour
3/4 stick (6 tablespoons) cold unslated butter, cut into bits
2 tablespoons cold vegetable shortening
1/4 teaspoon salt

Steps:

To make the tart:
Roll out the dough 1/8 inch thick on a lightly floured surface and fit it into a 9-inch tart pan with a removable fluted rim. Prick the shell with a fork and chill it for at least 30 minutes or, covered, overnight. Line the shell with foil, fill the foil with the rice, and bake the shell in the lower third of a preheated 425°F. oven for 15 minutes. Remove the foil and the rice carefully, bake the shell 10 minutes more, or until it is pale golden, and let it cool in the pan on a rack.
In a bowl stir together the apples, peeled, cored, and cut into eighths, the lemon juice, and 2 tablespoons of the sugar and toss the mixture until the apples are coated well. In a large bowl whisk together the yolks, the cream, 2 1/2 tablespoons of the remaining sugar, a pinch of salt, and the vanilla and stir in the raisins. Arrange the apples decoratively in the shell, pour the cream mixture over them, and sprinkle the remaining 1 1/2 tablespoons sugar and the cinnamon over it. Bake the tart in the middle of a preheated 375°F. oven for 1 hour and 10 minutes, or until the apples are tender when pierced with a cake tester, let it cool in the pan on a rack, and remove the rim.
To make the pâte brisée:
In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add 2 tablespoons ice water, toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.

ALSATIAN APPLE AND CREAM TART

Alsatian Apple and Cream Tart image

I got this recipe from an old Gourmet Magazine, and since the first time I tried it its always been a hit! It's been my husband's favourite dessert, he said this is the best apple tart he's ever tasted. I did a few little modifications. For extra flavor, I soaked the raisins in rum and to save time, I used store bought pie shell instead. Bon Appetit!

Provided by Pinaygourmet 345142

Categories Tarts

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 (9 inch) ready-made pie crusts
fresh lemon juice
4 granny smith apples, sliced thinly (or in 8s)
4 1/2 tablespoons sugar
3 large egg yolks
1 cup heavy cream
1 teaspoon vanilla
1/3 cup golden raisin, soaked in rum for at least 2-4 hours
1 pinch cinnamon
1 pinch salt
1 1/2 tablespoons sugar, for dusting, don't use if you want to cut on sugar (optional)

Steps:

Prick the bottom of the shell and bake it on the lower third of a preheated 375°F oven for 15 minutes, and let it cool in the pan on a rack.
In a bowl stir together the apples, lemon juice, and 2 table spoons of sugar and toss the mixture until the apples are coated well.
In a large bowl whisk together the yolks, the cream, 2 1/2 tablespoons of remaining sugar, a pinch of salt, and vanilla and stir in raisins.
Arrange the apples decoratively in the shell, pour the cream mixture over them, and sprinkle the remaining 1 1/2 table spoons of sugar with the cinnamon over it.
Bake the tart in the middle of a preheated 375°F oven for 1 hour, or until the apples are tender when pierced with a cake tester, let it cool in the pan on the rack.
Serve.

Nutrition Facts : Calories 287.4, Fat 18, SaturatedFat 8.3, Cholesterol 119.4, Sodium 137.4, Carbohydrate 30.4, Fiber 2.1, Sugar 18, Protein 2.7

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

You'll also love

Chicken Dijon Pizza

Pasta Broccoli Bake

Favorite Mexicorn Chip Dip

Oreo Dirt Pie Recipe

Vegan Pumpkin Spice Cake

Clark Gable Pancakes

Betty's apricot chicken

Ooey Gooey Toffee Cake Recipe (4.4/5)

Easy Lemon Garlic Chicken Kabobs

Beet Potato Salad with Lemon

Mom's SOS (Creamed Beef on toast)

CHOCOLATE PECAN PUDDING PIE WITH NUT CRUST

Sausage, Bacon, Egg and Cheese Casserole

Grilled Zucchini over Baby Spinach

Bodacious British Bangers and Baked Beans Brunch!

Copycat Sweetgreen Harvest Bowl

Swiss Cheese and Cherry Spread

Dirt Cake no bake

Steamed Pork Tenderloin Medallions

Caldo Verde

Alsace is a region in north-eastern France, known for its scenic beauty and distinctive culinary tradition. One of the most popular desserts from the Alsace region is the Alsatian apple and cream tart. The tart is made from flaky pastry, filled with sliced apples and topped with a creamy custard-like mixture. This dessert is rich in taste and texture, making it a favorite among sweet-toothed food lovers.

History

The Alsatian apple and cream tart has its roots in the Alsace region of France. Alsace is a region that has been influenced by both French and German cultures due to its location near the border of both countries. This tart is believed to have originated in the early 20th century when a French chef blended his pastry-making skills with the apple orchards located in the region. The result was the delightful apple and cream tart, which soon became a staple dessert in Alsace homes.

Ingredients

To make the Alsatian apple and cream tart, one requires the following ingredients:

Pastry

All-purpose flour
Butter
Egg
Salt
Cold water

Filling

Apples
Sugar
Cinnamon

Custard-like mixture

Egg
Sugar
Heavy cream
Flour
Lemon zest

Preparation

To make the Alsatian apple and cream tart, start by preparing the pastry. Combine flour, salt, and sugar in a bowl. Add butter and mix until the pastry becomes crumbly. Add an egg and cold water to the mixture and stir until the dough comes together. Shape the dough into a ball and refrigerate for 30 minutes. While the dough is chilling, prepare the filling. Wash and slice the apples into thin pieces. In a bowl, combine the apples, sugar, and cinnamon. After the dough has chilled, roll it out on a floured surface to fit the tart tin. Arrange the sliced apples in the pastry-lined tin. Next, prepare the custard-like mixture. Beat eggs and sugar together until pale and fluffy. Add heavy cream, lemon zest, and flour to the mixture and whisk until smooth. Pour the mixture over the apples in the tart tin. Bake the tart in the oven at 375°F for about an hour or until golden and the filling is bubbly. Allow the tart to cool before serving.

Variations

One can customize the Alsatian apple and cream tart to suit their taste preferences. Some variations include adding raisins, nutmeg, or a dash of vanilla extract in the filling. One can also substitute heavy cream with sour cream or buttermilk for a tangier taste.

Conclusion

In conclusion, the Alsatian apple and cream tart is a delightful dessert from the Alsace region of France. It is made up of flaky pastry, sliced apples, and creamy custard, making it a rich and flavorful dessert. It is a must-try for anyone who is a fan of sweet and creamy desserts.

Valuable Tips for Making Alsatian Apple and Cream Tart Recipes

1. Use the Right Apples

When making an Alsatian apple and cream tart, it is important to use the right type of apples. The best apples for baking are those that are firm and crisp, with a slightly tart flavor. Examples of apples that work well in this recipe include Granny Smith, Honeycrisp, Braeburn, and Rome apples. Avoid using apples that are soft or mealy, as they will not hold up well when baked.

2. Precook the Apples

To ensure that the apples in your tart cook evenly, it is a good idea to precook them before adding them to the tart. You can do this by sautéing them in butter or baking them in the oven until they are slightly soft. This will also help to prevent the tart from becoming too soggy.

3. Use a High-Quality Tart Pan

Investing in a high-quality tart pan is essential when making an Alsatian apple and cream tart. A good tart pan will have a removable bottom, which makes it easier to remove the tart from the pan once it is finished. It should also be made of a heavy, non-stick material, which will help to prevent the tart from sticking to the pan and burning.

4. Chill the Dough Before Rolling it Out

It is important to chill the dough before rolling it out, as this will help to prevent it from becoming too sticky and difficult to work with. Wrap the dough in plastic wrap and refrigerate it for at least an hour before rolling it out. This will also help to make the dough more tender and flaky.

5. Use a Pastry Brush to Brush the Dough with Egg Wash

To give the tart a beautiful golden brown color, it is important to brush the dough with an egg wash before baking it. Use a pastry brush to do this, making sure to cover the entire surface of the dough. This will also help to give the tart a crisp, shiny crust.

6. Don’t Overfill the Tart

When adding the apple filling to the tart, it is important not to overfill it. The tart will rise as it bakes, and if it is too full, the filling may spill over the edges and cause the tart to become soggy. A good rule of thumb is to fill the tart about 2/3 full.

7. Bake at the Right Temperature

Baking the Alsatian apple and cream tart at the right temperature is crucial for achieving the perfect texture and flavor. The tart should be baked at 375 degrees Fahrenheit for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.

8. Let the Tart Cool Before Serving

Once the tart is finished baking, it is important to let it cool before slicing and serving. This will allow the filling to set and the flavors to meld together. You can serve the tart warm or at room temperature, garnished with a dusting of powdered sugar, whipped cream, or vanilla ice cream.

Final Thoughts

Making an Alsatian apple and cream tart can seem intimidating, but with the right tips and techniques, anyone can create a delicious and impressive dessert. From selecting the right apples to using a high-quality tart pan, every step of the process is crucial for achieving the perfect flavor and texture. By following these valuable tips, you can create a tart that is sure to impress your family and friends.