Alsatian apple tart
Step by step recipe:
- 10 min.
- 5 min.
Prepare the custard filling by whisking together 50 ml milk, 50 g liquid cream, 100 g caster sugar, 10 g Vanilla sugar and 80 g egg.
Leave to rest in the fridge.
Preheat the oven to 390°F (200°C). - 7 min.
Peel 500 g apples, cut into quarters, then again into eighths (more or less slices). - 2 min.
Take the pastry case out of the fridge and trim off any surplus pastry to neaten around the edge.
Impottant: check that there are no holes in the pastry, or the filling will run out onto the baking sheet during cooking. - 3 min.
Arrange the apple slices in the case... - 2 min.
...and pour the filling around them.
Put in the oven immediately. 
If you have any left over pastry, apple and filling, use these up by making mini tarts.- 25 min.
Bake for about 35 minutes, then leave to cool in a wire rack. Serve warm or cold.
Remarks:
For a richer version, reduce the quantity of milk and increase the cream.Source:
Based on a recipe from the INBP (French professional bakery institute).Grade this recipe
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