Alsace is a French region on the border with Germany, known for their rich and hearty dishes. This wonderful apple tart is a good representative of their love for delicious desserts. Roasted apples are surrounded with a creamy custard and wrapped in a sweet, flaky crust.
- For the Pate Brisée:
- 2 cups all-purpose flour
- 2 Tbsp sugar
- 1 tsp sea salt
- 1 stick unsalted butter, slightly softened
- 1 egg yolk
- 3 Tbsp ice water
- For the Apples:
- 4 Granny Smith apples (about 2 pounds)
- 2 Tbsp sugar
- For the Custard:
- 1/3 cup sugar
- 1/3 cup milk
- 1/3 cup cream
- 2 whole eggs
- 1 Tbsp vanilla extract
- ¼ tsp sea salt
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Total Time: 90 minutes
- Yield: 1 tart
Make the Pate Brisée:
In the bowl of a stand mixer whisk together the flour, sugar and sea salt until well blended. Add the butter and blend using the paddle attachment at low speed until just combined.
Add egg yolk and combine. Add the water one tablespoon at a time until the dough just comes together. Don’t overmix or the dough will be tough.
Flatten the dough into a disc. Wrap in plastic wrap and refrigerate at least 30 minutes or up to 4 hours.
Preheat oven to 375°F.
Roll out dough to 1/8” thick. Place the dough into a 10” fluted tart pan with removable bottom, pressing the dough into the indentations. Cut off any excess dough. Prick the bottom of dough all over with a fork. Line the dough with a double layer of aluminum foil or parchment paper, and fill with pie weights, dried beans, or rice.
Bake for 12 minutes. Remove the pan from the oven and carefully lift the foil with the pie weights from the crust.
Prepare the apples:
Peel and core the apples. Slice each apple into 12 sections. Toss the apple slices with the sugar.
Arrange the apple slices in concentric circles, starting from the outside and working your way in.
Return the tart to the oven and bake for another 15 minutes.
Prepare the Custard:
While the apples are baking, whisk together the sugar, milk, cream, eggs, vanilla, and sea salt.
Carefully pour the custard over the apples in an even layer and return to the oven for an additional 35 minutes. Cool completely before serving.