Alsace style apple tart
(French Cookery, pages 96)

                                           Serves: 4


25 g/
1 oz


250 g/
8 oz

pate brisée (see later)

1 kg / 2 lb

green dessert apple

150 gr / 5 oz

caster sugar

1 teaspoon

ground cinnamon

3 tablespoons


150 ml / 1/4 pint

single cream



25 gr / 1 oz

icing sugar

1. Butter a 25 cm / 10 inch loose-bottomed flan tin and line wit the pate brisée (shortcrust pastry). Prick the base of the pastry case all over with a fork.
2. Peel, core and quarter the apples. Slice the quartered apples without separating the slices and spread them out fan-fashion on the base of the tart in an attractive pattern.
3. Sprinkle the apples with 25 gr / 1 oz of the sugar and then with the ground cinnamon. Bake in a preheated oven at 200 °C / 400 °F / Gas Mark 6 for 20 minutes.
4. Mix the remaining sugar in a bowl with the milk, cream and eggs. Beat lightly and then pour over the cooked apples. Return to the oven for a further 10-15 minutes. When the tart is cooked and the custard set, dust with icing sugar and serve warm.

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