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Alsatian apple tart

Name: Alsatian apple tart
Prep time: 29 min
Cook time: 25 min
Total time: 54 min
Yield: 1 Alsatian apple tart
Cuisine: French
Ingredients: 250 g sweet pastry; 300 g paris flan filling; 500 g apple

This tart from France's Alsace region has a sweet pastry (or sweetcrust) case, filled with raw apple slices and a light vanilla egg-custard mixture, then baked.

86 K 4.8/5 (5 reviews)546634

Duration

55 min.

Difficulty

Easy

Cost

3.15 €

For

1 Alsatian apple tart

Ingredients

Last modified on: July 13^th 2022

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

For 1 Alsatian apple tart, you will need:

1 250 g sweet pastry
2 300 g paris flan filling
3 500 g apple
Total weight: 1,050 grams

Times for this recipe

Preparation

30 min.

Cooking

25 min.

All in all

55 min.

Preparation 30 min.

Cooking 25 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 10 min.

Roll out 250 g sweet pastry.

Line a tart ring 8 inches (22 cm) in diameter.

Refrigerate until needed.

Stage 2 - ⌛ 5 min.

Prepare 300 g paris flan filling, leave to rest in the fridge.

Preheat the oven to 390°F (200°C).

Stage 3 - ⌛ 7 min.

Peel ing6s, cut into quarters, then again into eighths (more or less slices).

Stage 4 - ⌛ 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.

Stage 5 - ⌛ 3 min.

Arrange the apple slices in the case...

Stage 6 - ⌛ 2 min.

...and pour the filling around them.

Put in the oven immediately.

Stage 7

If you have any left over pastry, apple and filling, use these up by making mini tarts.

Stage 8 - ⌛ 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.

Keeping: 1 or 2 days in the fridge, covered with plastic film.

Source: Based on a recipe from the INBP (French professional bakery institute).

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	28 g RDI=45 %	213 g RDI=81 %	98 g RDI=134 %	204 kcal RDI=10 %	855 kJ RDI=10 %
Whole recipe	304 g RDI=468 %	2,241 g RDI=846 %	1,030 g RDI=1,412 %	2,144 kcal RDI=107 %	8,979 kJ RDI=107 %