Name: Tarte Alsacienne
Yield: Makes 2 tarts (each serves 8)
Cuisine: French
Ingredients: 200 g (7 oz) whole eggs (about 4 eggs); 200 g (7 oz/1 cup) caster (superfine) sugar; 60 g (2 oz/½ stick) unsalted butter; 30 ml (2 tbsp) Calvados; 2 vanilla pods (beans) split lengthways; 1 Crystallized Vanilla Stick to decorate; 1 quantity of Pâte Brisée; 8 apples; 240 ml (8½ fl oz/generous 1 cup) whole milk; 240 ml (8½ fl oz/generous 1 cup) whipping (pouring) cream; 120 g (4 oz/7⅔ cup) caster (superfine) sugar

Preparation info

Makes 2 tarts (each serves
8
)

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

Tartes aux pommes, or apple tarts, come in many different styles, and are eaten hot or cold. Different regions in France have their own speciality, with different ways of preparing and cooking. This version is the speciality of the Alsace region from the northwest of France.

Ingredients

1 quantity of Pâte Brisée
1 Crystallized Vanilla Stick to decorate

Method

First, prepare & bake the pastry

Make the Pâte Brisée as instructed, then chill for 2-3 hours.
Take the dough out of the fridge and split into 3 equal parts. Roll each one out to 3mm (⅛ inch) thick and a minimum of 22cm (8½ inch) diameter and use to line each tart tin.
Put