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    Home » Recipes » Pies

    Alsatian Apple Tart

    Published: Mar 5, 2025 by Neriz · This post contains some affiliate links.

    Jump to Recipe

    Alsatian Apple Tart is a light and delicate dessert from the northern region of France.  It combines thinly sliced apples with creamy custard and a buttery crust.  It is so simple yet so delicious — excellent for any occasion!

    A slice of the Alsatian tart, ready for serving, golden slices of apples and creamy custard.

    If you’re in the mood for another classic French dessert, try my easy blueberry clafoutis.  I guarantee you will be hooked!

    This apple tart is a traditional dessert from Alsace, a region in the northeast part of France, bordering Germany and Switzerland.

    Even though it’s close to two other countries, it showcases the simple elegance of every French pastry — common ingredients turned into something special. 🙂

    So, get your ingredients ready!

    FOR MORE CLASSIC FRENCH RECIPES, CHECK OUT THESE POSTS!

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    Ingredients

    All the ingredients you need to make a classic Alsatian apple tart at home.

    (See the recipe card below for measurements.)

    • Apples – use your favorite red apples for baking.
    • Eggs – medium-sized (63 to 73 grams per piece) and at room temperature.
    • Crème fraiche – you need this for the custard filling.
    • Sugar – superfine, like caster sugar.
    • Flour – for both pastry and filling, better to separate from the start.
    • Butter – you’re only using this for the shortcrust pastry.
    • Oil – neutral oil for the pastry; I generally use sunflower or canola oil instead of olive oil.
    • Baking staples – salt, vanilla extract and cinnamon powder
    A slice of Alsatian tart, showing the apples inside and on top.

    How to make Alsatian apple tart

    Start by preparing the shortcrust pastry:  combine the flour, salt, oil, and butter in a food processor.

    Pulse (or process) until you start getting lumps, then add the ice-cold water.

    Preparing the shortcrust pastry before chopping the apples for the Alsatian tart.

    Continue processing until you get a sand-like texture.

    Form the dough into a disc and wrap it in plastic.  Chill in the refrigerator for at least thirty minutes.

    Unwrap the pastry dough and use it to line a 9-inch tart pan.

    Flaky crust lining a tart pan, before adding the apple slices.

    Preheat the oven to 200°C (375°F).

    Peel, core, chop the apples, and arrange the slices on the pastry.

    Apples arranged on the shortcrust pastry, lining a tart pan.

    Combine the following in a bowl:  flour, eggs, 1/3 cup of sugar, and crème fraiche.

    Creme Fraiche mixed with eggs, flour and sugar for the custard filling with the apples in the tart.

    Mix until you get a smooth texture — a hand mixer will be helpful for this.

    Pour the mixture over the apples.

    Custard and slices of apples on a tart pan, with butter crust.

    Mix the remaining sugar with the cinnamon powder and sprinkle on top.

    Custard and apples, in a buttery crust in a tart pan, ready for baking.

    Place your Alsatian apple tart in the middle of the oven for forty to forty-five minutes or until it turns golden.

    Remove from the oven and set aside for at least fifteen minutes to cool.

    Transfer to a plate, and sprinkle with more sugared cinnamon, if desired — serve!

    A freshly baked Alsatian tart, with apples and custard as filling.

    Helpful tips

    • You can keep the pastry in the refrigerator for thirty minutes to twenty-four hours before using it.
    • When lining the tart pan, try not to make the sides too thin, or they will break easily once baked.
    • Depending on the temperature where you live, do not hesitate to place the pastry back in the refrigerator (after lining the pan) while peeling and chopping the apples.  I do the same thing when it’s summer here in Stockholm.
    A slice of apple tart from Alsace, highlighting the custard inside.

    How to serve this apple tart from Alsace

    • Cinnamon and sugar.  As shown in the images above, I generally do this: sprinkle with cinnamon powder and sugar, then serve.
    • Powdered sugar.  This will also work because this Alsatian apple tart recipe is not too sweet — a dusting of powdered sugar will not ruin the balanced flavor of each bite.
    • Whipped cream.  A dollop (or more) is always a winner, especially when serving it in warmer months.

    So, what do you think?  Simple and easy, right?  And it’s absolutely delicious, too! 

    OR GET MORE IDEAS FROM THIS LIST OF TARTS AND PIES FROM AROUND THE WORLD!

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    📖 Recipe

    Alsatian apple tart sprinkled with cinnamon and sugar, ready for serving.

    Alsatian Apple Tart Recipe

    Alsatian Apple Tart is a light and delicate dessert from the northern region of France.  It combines thinly sliced apples with creamy custard and a buttery crust.  It is so simple yet so delicious — excellent for any occasion!
    No ratings yet
    Print Pin Rate
    Course: Dessert
    Cuisine: French
    Prep Time: 45 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour 30 minutes minutes
    Servings: 8
    Calories: 377kcal
    Author: Neriz

    Equipment

    • Digital weighing scale
    • Chopping Board
    • Kitchen Knife
    • Measuring Spoons
    • Hand Mixer
    • Food Processor
    • 9-inch tart pan

    Ingredients

    For shortcrust pastry:

    • 250 grams flour (about 1 & 1/2 cups)
    • 125 grams butter (about 1 stick + 1 tablespoon), cubed and chilled
    • 1 tablespoon vegetable oil
    • 1/4 teaspoon salt
    • 2 tablespoons ice cold water

    For apple tart filling:

    • 500 grams apples (about 1 pound), peeled, cored and sliced thinly
    • 50 grams flour (1/3 cup, heaping)
    • 2 medium eggs
    • 115 grams sugar (1/3 cup + 1 heaping tablespoon)
    • 100 grams creme fraiche (1/3 cup)
    • 2 ml vanilla extract (1/2 teaspoon)
    • 2 grams cinnamon powder (1/2 teaspoon)

    Instructions

    • Start with the shortcrust pastry: combine the flour, salt, oil, and butter in a food processor.
    • Process (or pulse) until you start getting lumps.
    • Add the ice-cold water, then continue mixing until you get a sand-like texture.
    • Form the pastry dough into a disc and wrap it with a plastic — chill in the refrigerator for at least thirty minutes.
    • Unwrap the dough and use it to line a 9-inch tart pan.
    • Preheat the oven to 200°C (375°F).
    • Peel, core, chop the apples, and arrange the slices on the pastry.
    • Combine the following in a bowl:  flour, eggs, 1/3 cup of sugar, and crème fraiche.
    • If you have a hand mixer, use it to combine all the ingredients until you get a smooth texture.
    • Pour the custard mixture over the apple slices.
    • Mix the remaining sugar with the cinnamon powder and sprinkle on top.
    • Place your Alsatian apple tart in the middle of the oven for forty to forty-five minutes or until it turns golden.
    • Remove from the oven and set aside for at least fifteen minutes to cool.
    • Transfer to a serving plate, and sprinkle with more sugared cinnamon, if preferred — then serve!

    Notes

    • Cook’s Tip:  While I’ve provided cup measurements above, I strongly suggest using a weighing scale for more precise measurements.
    • Refer to the post for more tips and suggestions.

    Nutrition

    Calories: 377kcal | Carbohydrates: 52g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 194mg | Potassium: 142mg | Fiber: 3g | Sugar: 21g | Vitamin A: 561IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

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