Alsatian Apple Tart – Tartelette
Alsatian Apple Tart
03.10.2006
Helene Dujardin
(Senior Editor)
14 Comments
It’s been a crazy weekend with my parents being here and a friend coming in town for his birthday, but I did manage to get a couple of desserts done. I might be an irregular poster in the coming week but I’ll do my best. We are trying to pack so many activities into each day, it leaves little time for baking and blogging. I enjoy each moment I spend with the family and appreciate my own culinary background even more when I find myself making dough and peeling apples next to my mo ir making rice pilaf with my dad.
We were invited to my in-laws for dinner this weekend and as always I volunteered dessert. I still had plenty of apples left from the bag I used for Blog Party 14 and an apple cake, so the choice was obvious. As I am completely immmersed in Dorie Greenspan’s book, I first looked there for an apple dessert. There are so many yummy recipes that my head started spinning, not only from the recipes but with all the options added on the sidebar. I decided upon the Alsatian Apple Tart as I wanted a creamy base. I just added a splash of Calvados (apple brandy from Normandy) to the cream and used the Sweet Dough recipe with ground walnuts.
Our meal was fairly substantial, mostly based on seafood but the tart was not diffficult for anybody to enjoy because it is light and smooth and goes down like a charm!
Here is the recipe, adapted from Dorie Greenspan:
Sweet Tart Dough with Walnuts:
In a food processor, combine 1 1/4 cups flour, 1/2 cup powdered sugar, 1/4 cup walnuts and 1 stick of butter, pulse until it ressembles coarse meal, add 1 egg yolk and pulse until combined into a ball. I flattened it into a disk in between sheets of plastic wrap, refrigerated it and rolled it out to cut rounds big enough to fit into my mini tart pans. The dough gets soft very fast so you can flour your fingertips to push it up and down the sides and bottom of the pan.
For the tart:
1 pound medium sized sweet apples, peeled, cored and thinly sliced
3/4 cup heavy cream
6 Tb. sugar
1 egg
1 egg yolk
2 Tb. Calvados
Layer the apples on the bottom of the dough. In a bowl, mix the eggs and sugar, add the cream and the liquor. Pour on top of the apples and bake at 375 for 50-55 minutes.
How easy can this be?! It was delicious!
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