La Tarte Alsacienne

Apple-Custard Tart

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About



  • ¼ pound butter, softened
  • 2 cups sifted flour
  • 2


  1. Put crust ingredients into a mixing bowl. Blend together. Put onto a floured board. Knead into a ball. Cut dough in half, making one piece slightly larger. Refrigerate the smaller piece to use at another time, or freeze it. Roll the larger piece into a circle to fit a 9-inch pie pan or plate.
  2. Grease and flour the pie pan and then line with the rolled pastry.