Stéphane Reynaud

Tarte aux Pommes Alsacienne

Alsatian Apple Tart

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Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      50 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Shortcrust pastry 250 g
  • Granny smith apples 6
  • Pouring cream 200

Method

  1. Peel the apples, cut them into quarters and core. Lay out the pastry in a deep pie dish.
  2. Whisk the eggs with the cream and milk, and add the sugar and vanilla. Pour this mixture over the tart and cook for 30 minutes at 180°C