An elegant flavorful dessert from Alsace.
Yield: 6 servings
125 g cold butter, cut into pieces
170 g all-purpose flour [1 1/2 cup]
1 tablespoon sugar
1/4 teaspoon salt
2 tablespoons ice water
4 apples (golden delicious/granny smith/etc), peeled, cored, cut into wedges
2 tablespoons lemon juice
3 large eggs
1/2 cup heavy cream
1/2 cup whole milk
3/4 cup sugar
1/2 teaspoon ground cinnamon
a generous pinch of ground nutmeg
- Combine butter, flour, sugar and salt together to obtain a coarse sandy mixture. Drizzle in water, one tablespoon at a time, just until dough comes together. Form dough into disc, wrap in plastic wrap, and refrigerate at least 30 minutes.
- Preheat the oven to 180°C.
- On a lightly floured board, roll out the pastry dough into a circle and line 24-26 cm mold with it. Prick the base of the pastry shell all over with a fork. Arrange apples evenly over the pastry. Brush apples with lemon juice.
- In a salad bowl, beat the eggs, sugar, cinnamon and nutmeg until sugar has dissolved. Add cream and milk slowly while mixing. Pour custard over the apples. Bake until tart is golden brown and custard is firm, 50 to 55 minutes. Cover crust with foil if browning too quickly. The filling will puff up a bit, but it will come back down when the tart is cooled.