Baking: Alsatian Apple Tart Recipe
Content
www.TenSpeedPress.com
Fruit Custard Pies and Tarts
Alsatian Apple Tart
Custard is a liquid mixture that contains eggs and sets when
it is cooked. The best-known custards, such as crème brulée
or crème caramel, are made with milk or cream, but custards
can also be made with purees of fruit or vegetables—a pumpkin pie, for example, is filled with pumpkin custard. Any
fruit can be used to make a fruit custard; the sugar should
be adjusted according to how sweet the fruit is. The custard
fillings for fruit custard tarts and pies are very similar to
fruit curds except that fruit curds are cooked on the stove and
usually contain butter, while fruit custard fillings are baked
in the oven and contain cream. Though fruit custard tarts or
tartlets make fine stand-alone desserts, they can also be used
as the base for raw fruit tarts—just arrange berries or other
fruit on top.
Making an Alsatian Apple Tart
This is a traditional Alsatian apple tart. You can adapt the
recipe to use virtually any fruit. Just cook the fruit on the
stove or in the oven before you bake it in a tart surrounded
with this simple vanilla custard. The vanilla bean is optional,
but it elevates this tart’s flavor into higher realms.
Makes one 9 1 / 2 -inch tart
1 recipe sweetened basic pie and tart pastry dough
(page 131)
3 large apples (1 pound 8 ounces), such as Golden
Delicious or Rome
1/ 2
lemon
1/ 4
cup butter
1. Sauté the apples in butter with a split
vanilla bean (optional). When the apples
start to brown, sprinkle over 1/4 cup of the
granulated sugar.
2. Continue sautéing until the apples are
deep, dark brown on both sides.
3. Arrange the apples in a prebaked tart
shell placed on a sheet pan.
4. Whisk together the eggs and 1/3 cup
granulated sugar until smooth and add
the milk. Pour the mixture into the tart
shell.
1 vanilla bean, split in half lengthwise, or 2 teaspoons
vanilla extract
1/ 4
cup plus 1/3 cup granulated sugar
2 eggs
1 cup milk
Confectioners’ sugar for dusting
Use a 91/ 2-inch tart ring or fluted tart pan. Roll the dough
2 inches larger than the ring or pan and line the tart ring or
pan with it (see page 143). Prebake the tart shell (see page
145). Preheat the oven to 325°F.
Peel the apples and rub them with the lemon. Halve and
core them, and cut each half into 3 or 4 wedges, depending
5. Bake until the custard no longer
jiggles when you move the sheet pan
gently back and forth.
on their size. Put the apples in a nonstick sauté pan with the
butter over medium heat. Add the vanilla bean, if using, and
gently toss or stir the apples for about 12 minutes, or until
they’re a golden brown. Sprinkle the 1/ 4 cup granulated sugar
over the apples. Continue to toss or stir for about 5 minutes
longer, or until the apple wedges are deep brown on both
sides. Be careful not to break them. Remove from the heat.
To make the custard, whisk together the eggs and the
1/ 3
cup granulated sugar for about 2 minutes, or until the
mixture gets a little pale. Stir in the milk. If you used the vanilla
bean, scrape out the seeds in each of the halves and add these
6. Allow to cool, and sprinkle with confectioners’ sugar just before serving.
to the egg mixture; otherwise, add the vanilla extract.
Arrange the apples in the prebaked tart shell and pour the
custard mixture over them. Bake for about 30 minutes, or until
the custard sets—when it no longer moves in the middle when
you jiggle the sheet pan slightly (don’t move the tart). Dust
with confectioners’ sugar just before serving.
186
Baking
Pies, Tarts, and Pastries
187
www.TenSpeedPress.com
Fruit Custard Pies and Tarts
Alsatian Apple Tart
Custard is a liquid mixture that contains eggs and sets when
it is cooked. The best-known custards, such as crème brulée
or crème caramel, are made with milk or cream, but custards
can also be made with purees of fruit or vegetables—a pumpkin pie, for example, is filled with pumpkin custard. Any
fruit can be used to make a fruit custard; the sugar should
be adjusted according to how sweet the fruit is. The custard
fillings for fruit custard tarts and pies are very similar to
fruit curds except that fruit curds are cooked on the stove and
usually contain butter, while fruit custard fillings are baked
in the oven and contain cream. Though fruit custard tarts or
tartlets make fine stand-alone desserts, they can also be used
as the base for raw fruit tarts—just arrange berries or other
fruit on top.
Making an Alsatian Apple Tart
This is a traditional Alsatian apple tart. You can adapt the
recipe to use virtually any fruit. Just cook the fruit on the
stove or in the oven before you bake it in a tart surrounded
with this simple vanilla custard. The vanilla bean is optional,
but it elevates this tart’s flavor into higher realms.
Makes one 9 1 / 2 -inch tart
1 recipe sweetened basic pie and tart pastry dough
(page 131)
3 large apples (1 pound 8 ounces), such as Golden
Delicious or Rome
1/ 2
lemon
1/ 4
cup butter
1. Sauté the apples in butter with a split
vanilla bean (optional). When the apples
start to brown, sprinkle over 1/4 cup of the
granulated sugar.
2. Continue sautéing until the apples are
deep, dark brown on both sides.
3. Arrange the apples in a prebaked tart
shell placed on a sheet pan.
4. Whisk together the eggs and 1/3 cup
granulated sugar until smooth and add
the milk. Pour the mixture into the tart
shell.
1 vanilla bean, split in half lengthwise, or 2 teaspoons
vanilla extract
1/ 4
cup plus 1/3 cup granulated sugar
2 eggs
1 cup milk
Confectioners’ sugar for dusting
Use a 91/ 2-inch tart ring or fluted tart pan. Roll the dough
2 inches larger than the ring or pan and line the tart ring or
pan with it (see page 143). Prebake the tart shell (see page
145). Preheat the oven to 325°F.
Peel the apples and rub them with the lemon. Halve and
core them, and cut each half into 3 or 4 wedges, depending
5. Bake until the custard no longer
jiggles when you move the sheet pan
gently back and forth.
on their size. Put the apples in a nonstick sauté pan with the
butter over medium heat. Add the vanilla bean, if using, and
gently toss or stir the apples for about 12 minutes, or until
they’re a golden brown. Sprinkle the 1/ 4 cup granulated sugar
over the apples. Continue to toss or stir for about 5 minutes
longer, or until the apple wedges are deep brown on both
sides. Be careful not to break them. Remove from the heat.
To make the custard, whisk together the eggs and the
1/ 3
cup granulated sugar for about 2 minutes, or until the
mixture gets a little pale. Stir in the milk. If you used the vanilla
bean, scrape out the seeds in each of the halves and add these
6. Allow to cool, and sprinkle with confectioners’ sugar just before serving.
to the egg mixture; otherwise, add the vanilla extract.
Arrange the apples in the prebaked tart shell and pour the
custard mixture over them. Bake for about 30 minutes, or until
the custard sets—when it no longer moves in the middle when
you jiggle the sheet pan slightly (don’t move the tart). Dust
with confectioners’ sugar just before serving.
186
Baking
Pies, Tarts, and Pastries
187
Fruit Custard Pies and Tarts
Alsatian Apple Tart
Custard is a liquid mixture that contains eggs and sets when
it is cooked. The best-known custards, such as crème brulée
or crème caramel, are made with milk or cream, but custards
can also be made with purees of fruit or vegetables—a pumpkin pie, for example, is filled with pumpkin custard. Any
fruit can be used to make a fruit custard; the sugar should
be adjusted according to how sweet the fruit is. The custard
fillings for fruit custard tarts and pies are very similar to
fruit curds except that fruit curds are cooked on the stove and
usually contain butter, while fruit custard fillings are baked
in the oven and contain cream. Though fruit custard tarts or
tartlets make fine stand-alone desserts, they can also be used
as the base for raw fruit tarts—just arrange berries or other
fruit on top.
Making an Alsatian Apple Tart
This is a traditional Alsatian apple tart. You can adapt the
recipe to use virtually any fruit. Just cook the fruit on the
stove or in the oven before you bake it in a tart surrounded
with this simple vanilla custard. The vanilla bean is optional,
but it elevates this tart’s flavor into higher realms.
Makes one 9 1 / 2 -inch tart
1 recipe sweetened basic pie and tart pastry dough
(page 131)
3 large apples (1 pound 8 ounces), such as Golden
Delicious or Rome
1/ 2
lemon
1/ 4
cup butter
1. Sauté the apples in butter with a split
vanilla bean (optional). When the apples
start to brown, sprinkle over 1/4 cup of the
granulated sugar.
2. Continue sautéing until the apples are
deep, dark brown on both sides.
3. Arrange the apples in a prebaked tart
shell placed on a sheet pan.
4. Whisk together the eggs and 1/3 cup
granulated sugar until smooth and add
the milk. Pour the mixture into the tart
shell.
1 vanilla bean, split in half lengthwise, or 2 teaspoons
vanilla extract
1/ 4
cup plus 1/3 cup granulated sugar
2 eggs
1 cup milk
Confectioners’ sugar for dusting
Use a 91/ 2-inch tart ring or fluted tart pan. Roll the dough
2 inches larger than the ring or pan and line the tart ring or
pan with it (see page 143). Prebake the tart shell (see page
145). Preheat the oven to 325°F.
Peel the apples and rub them with the lemon. Halve and
core them, and cut each half into 3 or 4 wedges, depending
5. Bake until the custard no longer
jiggles when you move the sheet pan
gently back and forth.
on their size. Put the apples in a nonstick sauté pan with the
butter over medium heat. Add the vanilla bean, if using, and
gently toss or stir the apples for about 12 minutes, or until
they’re a golden brown. Sprinkle the 1/ 4 cup granulated sugar
over the apples. Continue to toss or stir for about 5 minutes
longer, or until the apple wedges are deep brown on both
sides. Be careful not to break them. Remove from the heat.
To make the custard, whisk together the eggs and the
1/ 3
cup granulated sugar for about 2 minutes, or until the
mixture gets a little pale. Stir in the milk. If you used the vanilla
bean, scrape out the seeds in each of the halves and add these
6. Allow to cool, and sprinkle with confectioners’ sugar just before serving.
to the egg mixture; otherwise, add the vanilla extract.
Arrange the apples in the prebaked tart shell and pour the
custard mixture over them. Bake for about 30 minutes, or until
the custard sets—when it no longer moves in the middle when
you jiggle the sheet pan slightly (don’t move the tart). Dust
with confectioners’ sugar just before serving.
186
Baking
Pies, Tarts, and Pastries
187
www.TenSpeedPress.com
Fruit Custard Pies and Tarts
Alsatian Apple Tart
Custard is a liquid mixture that contains eggs and sets when
it is cooked. The best-known custards, such as crème brulée
or crème caramel, are made with milk or cream, but custards
can also be made with purees of fruit or vegetables—a pumpkin pie, for example, is filled with pumpkin custard. Any
fruit can be used to make a fruit custard; the sugar should
be adjusted according to how sweet the fruit is. The custard
fillings for fruit custard tarts and pies are very similar to
fruit curds except that fruit curds are cooked on the stove and
usually contain butter, while fruit custard fillings are baked
in the oven and contain cream. Though fruit custard tarts or
tartlets make fine stand-alone desserts, they can also be used
as the base for raw fruit tarts—just arrange berries or other
fruit on top.
Making an Alsatian Apple Tart
This is a traditional Alsatian apple tart. You can adapt the
recipe to use virtually any fruit. Just cook the fruit on the
stove or in the oven before you bake it in a tart surrounded
with this simple vanilla custard. The vanilla bean is optional,
but it elevates this tart’s flavor into higher realms.
Makes one 9 1 / 2 -inch tart
1 recipe sweetened basic pie and tart pastry dough
(page 131)
3 large apples (1 pound 8 ounces), such as Golden
Delicious or Rome
1/ 2
lemon
1/ 4
cup butter
1. Sauté the apples in butter with a split
vanilla bean (optional). When the apples
start to brown, sprinkle over 1/4 cup of the
granulated sugar.
2. Continue sautéing until the apples are
deep, dark brown on both sides.
3. Arrange the apples in a prebaked tart
shell placed on a sheet pan.
4. Whisk together the eggs and 1/3 cup
granulated sugar until smooth and add
the milk. Pour the mixture into the tart
shell.
1 vanilla bean, split in half lengthwise, or 2 teaspoons
vanilla extract
1/ 4
cup plus 1/3 cup granulated sugar
2 eggs
1 cup milk
Confectioners’ sugar for dusting
Use a 91/ 2-inch tart ring or fluted tart pan. Roll the dough
2 inches larger than the ring or pan and line the tart ring or
pan with it (see page 143). Prebake the tart shell (see page
145). Preheat the oven to 325°F.
Peel the apples and rub them with the lemon. Halve and
core them, and cut each half into 3 or 4 wedges, depending
5. Bake until the custard no longer
jiggles when you move the sheet pan
gently back and forth.
on their size. Put the apples in a nonstick sauté pan with the
butter over medium heat. Add the vanilla bean, if using, and
gently toss or stir the apples for about 12 minutes, or until
they’re a golden brown. Sprinkle the 1/ 4 cup granulated sugar
over the apples. Continue to toss or stir for about 5 minutes
longer, or until the apple wedges are deep brown on both
sides. Be careful not to break them. Remove from the heat.
To make the custard, whisk together the eggs and the
1/ 3
cup granulated sugar for about 2 minutes, or until the
mixture gets a little pale. Stir in the milk. If you used the vanilla
bean, scrape out the seeds in each of the halves and add these
6. Allow to cool, and sprinkle with confectioners’ sugar just before serving.
to the egg mixture; otherwise, add the vanilla extract.
Arrange the apples in the prebaked tart shell and pour the
custard mixture over them. Bake for about 30 minutes, or until
the custard sets—when it no longer moves in the middle when
you jiggle the sheet pan slightly (don’t move the tart). Dust
with confectioners’ sugar just before serving.
186
Baking
Pies, Tarts, and Pastries
187
