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Tarte Alsacienne | Apple tart with brandy

Apple tart with a custardy topping

Tarte Alsacienne is a super easy apple tart recipe that’s traditional in Alsace and features a drop of rum for extra flavour.

Tarte Alsacienne for 6

1 packet shortcrust pastry (about 320g)
1 kg Apples (3-4 apples)
2 eggs
120g caster (powder) Sugar
200ml fresh cream
Few drops of vanilla essence (optional)
1 cap brandy (rum or cognac will also work)

Preheat the oven to 180°C.

Roll out the dough and line a buttered and floured cake tin. Prick the pastry with a fork.

Peel the apples and cut them into slices. Arrange them in a circle on the pastry.

Mix the eggs with the sugar, cream, rum and vanilla essence if you want the mix to be extra sweet. Pour over the apples.

Bake for about 40 minutes, the pie should be a glorious golden colour when cooked. Note – check at about 30 minutes and if the pastry is going too dark, cover with silver foil for the rest of the cooking time. You’ll have enough for 6 slices, 4 slices if you’re a cake monster!

Delicious with Chantilly cream, ice cream, cream…

More delicious French tart recipes

Far Breton – a custardy tart from Brittany

Sugar tart – a decadent, any time dish from the far north of France

Beer tart – who’d have thought beer could be so sweet?!

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