For 6 to 8 people

Shortcrust pastry

1. 10 oz plain flour
2. 5 oz butter
3. 1 oz sugar
4. 1/4 oz salt
5. 1/6 pint cold water

Fruits

1. 2 1/4 lb apples
2. 1 oz sugar

Cream topping

1. 3 oz sugar
2. 1/4 pint milk
3. 1/4 pint cream
4. 2 eggs
5. Vanilla essence in sufficient quantity

Preparation of the topping
Die Eier und den Zucker kurze Zeit in einer Schüssel schlagen. Danach die Milch, den Rahm und die Vanille hinzugeben. Die Form einfetten.

400 g Teig abwiegen.
Beat the eggs and sugar for a few seconds in a small basin; then progressively add in the milk, the cream and the vanilla essence.

Grease the tin.

Weigh out 1 lb of pastry. Press the pastry carefully into the base of the tin, and smooth out the sides as far as possible; prick the bottom with a fork.

Peel the apples, cut them into 4 (into 8 if they are too big) and make incisions in the slices to facilitate cooking ; spread the apples out in orderly fashion over the pastry case and sprinkle 1 oz of sugar over the top.

Place in a very hot oven for 25 to 30 minutes (400’F).

The topping should be poured over the tart only when the apples are thoroughly cooked.

Put back in the oven to finish cooking.

Sprinkle with caster sugar.

N.B.
Preferably serve while the tart is still warm.
"Recettes de la Table Alsacienne" – Librairie Istra - Strasbourg
Recommended Alsace wine : Gewurztraminer