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!
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!
Ingredients
(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
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.
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.
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.
Mix until you get a smooth texture — a hand mixer will be helpful for this.
Pour the mixture over the apples.
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 plate, and sprinkle with more sugared cinnamon, if desired — serve!
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.
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!
FOR MORE GLOBAL DISHES, CHECK OUT THESE INTERNATIONAL RECIPES BY COUNTRY!
Alsatian Apple Tart Recipe
Equipment
- 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.
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