Alsatian Apple And Cream Tart Recipes

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ALSATIAN APPLE AND CREAM TART

I got this recipe from an old Gourmet Magazine, and since the first time I tried it its always been a hit! It's been my husband's favourite dessert, he said this is the best apple tart he's ever tasted. I did a few little modifications. For extra flavor, I soaked the raisins in rum and to save time, I used store bought pie shell instead. Bon Appetit!

Provided by Pinaygourmet 345142

Categories     Tarts

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 11



Alsatian Apple and Cream Tart image

Steps:

  • Prick the bottom of the shell and bake it on the lower third of a preheated 375°F oven for 15 minutes, and let it cool in the pan on a rack.
  • In a bowl stir together the apples, lemon juice, and 2 table spoons of sugar and toss the mixture until the apples are coated well.
  • In a large bowl whisk together the yolks, the cream, 2 1/2 tablespoons of remaining sugar, a pinch of salt, and vanilla and stir in raisins.
  • Arrange the apples decoratively in the shell, pour the cream mixture over them, and sprinkle the remaining 1 1/2 table spoons of sugar with the cinnamon over it.
  • Bake the tart in the middle of a preheated 375°F oven for 1 hour, or until the apples are tender when pierced with a cake tester, let it cool in the pan on the rack.
  • Serve.

Nutrition Facts : Calories 287.4, Fat 18, SaturatedFat 8.3, Cholesterol 119.4, Sodium 137.4, Carbohydrate 30.4, Fiber 2.1, Sugar 18, Protein 2.7

1 (9 inch) ready-made pie crusts
fresh lemon juice
4 granny smith apples, sliced thinly (or in 8s)
4 1/2 tablespoons sugar
3 large egg yolks
1 cup heavy cream
1 teaspoon vanilla
1/3 cup golden raisin, soaked in rum for at least 2-4 hours
1 pinch cinnamon
1 pinch salt
1 1/2 tablespoons sugar, for dusting, don't use if you want to cut on sugar (optional)

ALSATIAN-STYLE APPLE AND CREAM TART

Categories     Milk/Cream     Dessert     Bake     Raisin     Apple     Fall     Chill     Cinnamon     Gourmet

Yield Makes 1 tart

Number Of Ingredients 16



Alsatian-Style Apple and Cream Tart image

Steps:

  • To make the tart:
  • Roll out the dough 1/8 inch thick on a lightly floured surface and fit it into a 9-inch tart pan with a removable fluted rim. Prick the shell with a fork and chill it for at least 30 minutes or, covered, overnight. Line the shell with foil, fill the foil with the rice, and bake the shell in the lower third of a preheated 425°F. oven for 15 minutes. Remove the foil and the rice carefully, bake the shell 10 minutes more, or until it is pale golden, and let it cool in the pan on a rack.
  • In a bowl stir together the apples, peeled, cored, and cut into eighths, the lemon juice, and 2 tablespoons of the sugar and toss the mixture until the apples are coated well. In a large bowl whisk together the yolks, the cream, 2 1/2 tablespoons of the remaining sugar, a pinch of salt, and the vanilla and stir in the raisins. Arrange the apples decoratively in the shell, pour the cream mixture over them, and sprinkle the remaining 1 1/2 tablespoons sugar and the cinnamon over it. Bake the tart in the middle of a preheated 375°F. oven for 1 hour and 10 minutes, or until the apples are tender when pierced with a cake tester, let it cool in the pan on a rack, and remove the rim.
  • To make the pâte brisée:
  • In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add 2 tablespoons ice water, toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.

To make the tart:
pâte brisée
raw rice for weighting the shell
4 Granny Smith apples (about 2 pounds)
2 tablespoons fresh lemon juice
6 tablespoons sugar
3 large egg yolks
1 cup heavy cream
1 teaspoon vanilla extract
1/3 cup golden raisins
a pinch of cinnamon
For the pâte brisée:
1 1/4 cups all-purpose flour
3/4 stick (6 tablespoons) cold unslated butter, cut into bits
2 tablespoons cold vegetable shortening
1/4 teaspoon salt

ALSATIAN-STYLE APPLE PIE

Provided by François Haeringer

Categories     Milk/Cream     Egg     Dessert     Bake     Thanksgiving     Apple     Kirsch     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 17



Alsatian-Style Apple Pie image

Steps:

  • For crust:
  • Blend flour, sugar, and salt in processor. Add butter and shortening; cut in using on/off turns until mixture resembles coarse meal. Blend in enough ice water using on/off turns until dough begins to form clumps. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 1 hour.
  • For filling:
  • Whisk eggs and 1/2 cup sugar in large bowl to blend. Whisk in cream, milk, kirsch, and spices. Cook 2 tablespoons butter in heavy large skillet over medium-high heat until butter begins to brown, about 2 minutes. Whisk into cream mixture. Set custard aside.
  • Melt remaining 2 tablespoons butter in same skillet over medium heat. Add apples and remaining 1/4 cup sugar; sauté until apples begin to soften, about 8 minutes. Increase heat to medium-high; sauté until apples are tender and golden brown, about 7 minutes longer. Cool.
  • Roll out dough on lightly floured surface to 12 1/2-inch round. Transfer to 9-inch-diameter pie dish. Fold dough edges under and crimp decoratively. Pierce crust all over with fork. Freeze 20 minutes.
  • Preheat oven to 400°F. Line crust with foil. Fill with dried beans or pie weights. Bake 10 minutes. Remove foil and beans. Bake until crust is golden, about 15 minutes longer. Cool slightly. Reduce oven temperature to 350°F. Arrange apple mixture in pie shell. Pour custard over. Bake until knife inserted into center comes out clean, covering crust with foil if browning too quickly, about 40 minutes. Transfer pie to rack and cool slightly. Serve warm.

Crust
1 1/3 cups all purpose flour
2 tablespoons sugar
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
2 tablespoons chilled solid vegetable shortening, cut into 1/2-inch pieces
3 tablespoons (about) ice water
Filling
3 large eggs
3/4 cup sugar
1/2 cup whipping cream
1/2 cup whole milk
1 teaspoon kirsch (clear cherry brandy)
1/2 teaspoon ground cinnamon
Generous pinch of ground nutmeg
4 tablespoons (1/2 stick) unsalted butter
4 medium Golden Delicious apples, peeled, cored, cut into 1/2-inch-thick wedges

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