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Alsatian Apple Tart

Adapted from Once Upon a Tart by Frank Mentesana and Jerome Audureau.
Prep Time 20 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 40 mins
Course Tarts


For the tart crust:

  • 2-1/2 cups unbleached all-purpose flour
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 12 tablespoons 1-1/2 sticks cold unsalted butter, cut into 1/4-inch cubes
  • 5 tablespoons vegetable shortening
  • a glass of ice water

For the apple tart:

  • 4 large Granny Smith apples peeled, cored and sliced thinly (1/8 inch)
  • 1 prepared tart crust unbaked
  • 2 large eggs
  • 1/3 cup sugar
  • 1/2 cup light cream 10% cream
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 cup apricot jam
  • warm water


For the tart crust:

  • In the bowl of a food processor, combine the flour, salt and sugar. Pulse a few times to combine.
  • Add the butter and shortening all at once. Pulse the mixture until it becomes crumbly (between 5 and 10 pulses).
  • As soon as the mixture is crumbly, transfer the mixture to a bowl. Sprinkle with 4 tablespoons of ice water.
  • Either with your hands or a spoon, begin mixing. If the mixture is too dry and does not come together, add the ice water, one tablespoon at a time, until the dough comes together.
  • The dough is ready when it just comes to together. Do not overmix or your tart crust will be dry and hard. As soon as the dough forms a ball, divide into two pieces, flatten each piece into a disk and refrigerate for 1/2 an hour.
  • Remove one of the disks from the refrigerator and on a floured surface, roll to a thickness of a quarter inch. Using a 9-inch tart pan with removable bottom, carefully transfer the tart crust to the pan.
  • Adjust the dough to fit the pan and trip any excess dough from the sides. Refrigerate the tart crust until ready to use.

For the apple tart:

  • Preheat the oven to 375 degrees F and position a rack in the centre of the oven.
  • Arrange the apple slices in the prepared tart crust in concentric circles, with the slices overlapping.
  • Transfer the tart to a baking sheet covered in aluminum foil (just in case there are any spills).
  • In a bowl, combine the eggs and sugar and whisk until the eggs are pale yellow (2 to 3 minutes).
  • Add the cream and milk and mix well.
  • Carefully pour the liquid mixture over the apples. The mixture will come very close to the top of the tart edge.
  • Transfer the baking sheet to the oven and bake the tart for 1 hour and 15 minutes. The tart is done when the crust and apples are golden and when the custard has set.
  • Remove from the oven and transfer to a wire rack to cool. Once cool, remove the tart ring and carefully slide the tart off the bottom of the tart pan and onto a serving platter.
  • In a bowl, combine the apricot jam and 3 or 4 tablespoons of hot water. Stir to combine.
  • Strain the jam into a bowl. You should have about a 1/4 cup of apricot glaze. Pour the glaze over the tart. Serve immediately or cover the tart and serve when ready.


The tart crust recipe yields crusts for two 9-inch tarts. If you’re not using the entire recipe, refrigerate half the dough for later use (within 3 days) or freeze for up to a month.
Keyword apple tart, Flavour of the Month, once upon a tart, pies