Anne Willan

Tarte aux Fruits à l’Alsacienne

Fruit and Custard Tart

Preparation info
  • Serves

    6–8

    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

Use plums, apricots, bilberries, blueberries or cherries for this tart which has a filling resembling a quiche.

Ingredients

Yeast Pie Dough

125 ml lukewarm milk

Method

Make the yeast pie dough: put the milk in a small bowl, crumble the yeast over it and leave for 5 minutes or until dissolved. Sift the flour on to a board or marble slab, add the salt and sugar and make a well in the centre. Add the yeast mixture and the egg and mix with your hand to obtain a dough that is soft but not sticky, adding more flour if necessary. Knead for 8-10 minutes or until the