Alsatian Apple Tart
I used Gravenstein apples in this tart, but other apple that work well are any firmer apples like Golden Delicious, Granny Smith, Braeburn, or Winesap.
Serves: (1) 9" round tart
  • 1½ cups (188 g) all-purpose flour
  • ½ cup (60 g) confectioners’ sugar
  • ¼ teaspoon salt
  • 1 stick plus 1 tablespoon (4½ ounces) (128 g) very cold (or frozen) unsalted butter, cut into small pieces
  • 1 large egg, separated
  • 1 pound (about 3-4 medium) sweet firm apples
  • ¾ cup (178 g) heavy cream
  • 6 tablespoons (75 g) sugar
  • 1 large egg + 1 large egg yolk
  • ¾ teaspoon vanilla extract
  • ¼ cup (80 g) apple jelly or apricot jam for glazing
  • confectioner's sugar for dusting
For the crust:
  1. Put the flour, confectioners’ sugar and salt into a food processor and pulse a couple of times to combine.
  2. Scatter the pieces of butter over the dry ingredients and pulse until the mixture resembles pea-size crumbs.
  3. Stir the egg yolk, just to break it up, and add it a little at a time, pulsing after each addition until the dough forms clumps and curds. Do not let the dough form into a solid ball.
  4. Turn the dough out onto a work surface. Very lightly and sparingly knead the dough just to incorporate any dry ingredients that might have escaped mixing.
  5. Butter a 9" round fluted tart pan with a removable bottom, and lightly press the dough evenly over the bottom and up the sides of the pan. Don’t be too heavy-handed – you want to press the crust in so that the pieces stick to each other, but don’t want to press so hard that the crust loses its crumbly texture.
  6. Freeze the crust for at least 30 minutes, preferably longer, before baking.
  7. Preheat the oven to 375 degrees F.
  8. Butter the shiny side of a piece of foil and press it, buttered side down, tightly against the crust.
  9. Place tart pan on a baking sheet and bake for 25 minutes.
  10. Carefully remove the foil and press down the crust gently if it has puffed up.
  11. Brush the egg white over the bottom of the tart shell. Let cool on wire rack.
For the filling:
  1. Preheat oven 375 degrees F. Place the tart shell in its pan on a baking sheet lined with a silicone baking mat (this is in case any filling leaks out from the tart.
  2. Peel and core the apples. Cut into ¼" thick slices. Arrange them in concentric circles in the tart shell from outside to inside.
  3. Whisk the cream, sugar, egg, egg yolk, and vanilla extract together in a large measuring cup.
  4. Pour the mixture over the apples, filling the tart crust to just below the rim.
  5. Bake the tart for about 50 to 55 minutes, until the custard is set. It may still jiggle slightly but if the apples are soft and can be pierced with a knife, and if the knife inserted into the custard comes out clean, it's done. Remove from oven and let cool on wire rack.
  6. Warm the apple jelly or apricot jam in the microwave or in a small saucepan, until it is runny. Using a pastry brush, gently brush it over the top of the tart.
  7. Dust with confectioner's sugar as desired.
  8. Serve immediately, or within the next couple days as the crust will become soft quickly.
Recipe by Dessert First at