Alsatian Apple Tart
This recipe for Alsatian style apple tart includes raisins and cream.
INGREDIENTS:
1 recipe pâte brisée (or refrigerated pie crust)
4 Granny Smith apples
2 Tablespoons fresh lemon juice
6 Tablespoons sugar
3 large egg yolks
1 cup heavy cream
1 teaspoon vanilla
1/3 cup golden raisins
pinch of cinnamon
Prepare the pâte brisée.
1. Line a 9-inch tart tin with removable bottom with the pâte brisée. Prick the shell and chill for 30 minutes.
2. Preheat oven to 425°F. Line the shell with foil and fill with pie weights or beans. Bake for 15 minutes. Remove the foil and beans and bake for another 10 minutes or until golden.
3. Peel and core the apples. Cut into eighths and mix them with the lemon juice and 2 tablespoons of the sugar.
4. In a large bowl, whisk the yolks, the cream and 2-1/2 tablespoons of the sugar and a pinch of salt. Stir in the vanilla and the raisins.
5. Arrange the apples decoratively in the shell. Pour the cream mixture over them.
6. Mix some cinnamon with the remaining 1-1/2 tablespoons of the sugar and sprikle over the the cream.
7. Bake in a preheated 375°F oven for 1 hour and 10 minutes. The apples should be tender when pierced with a cake tester or skewer. Cool on a rack and then remove from the tin to serve.
B-man
