Alsatian apple tart
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Sweet Pastry Dough: | ||
| 1 | cup | Flour |
| 3 | tablespoons | Sugar |
| ¼ | teaspoon | Baking powder |
| pinch | Salt | |
| 4 | tablespoons | Unsalted butter |
| 1 | large | Egg |
| Apple filling: | ||
| 3 | Golden Delicious Apples | |
| 2 | tablespoons | Sugar |
| ¼ | teaspoon | Cinnamon |
| Kirsch Custard: | ||
| ⅔ | cup | Heavy cream |
| 3 | tablespoons | Sugar |
| 1 | tablespoon | Kirsch |
| 3 | Egg yolks | |
Directions
For the dough, combine dry ingredients in food processor and pulse to mix. Add butter and pulse in. Add egg and continue to pulse until dough forms a ball. Roll the dough into a 14-inch disk and line a 10-inch tart pan. Chill the dough several hours, or overnight.
Peel, core, halve and slice the apples ⅛-inch thick; arrange on pastry, overlapping. Sprinkle with cinnamon sugar. For custard, combine all ingredients; whisk by hand until smooth and well blended; strain and reserve.
Bake at 350 degrees for about 35 minutes or until apples and crust are baked through. Remove tart from oven; pour on custard cream, being careful not to let it overflow. Return tart to oven for 5 to 10 minutes or until custard is set, but not colored or puffed.
Yield: 10-inch tart
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All recipes courtesy of Nick Malgieri