Alsatian Apple Tart: the Elegance of a Gourmet Tradition with Vanilla Custard and Tender Apples

Origin
The Alsatian apple tart is an emblematic specialty of the Alsace region in France. This refined dessert combines the smoothness of a creamy custard with the delicacy of thinly sliced apples carefully arranged on top. Highly appreciated for its subtle balance of textures and flavors, this tart embodies Alsatian pastry art, shaped by both German and French influences.

History and evolution
The traditional recipe dates back at least to the 19th century, when Alsatian pastry making was enriched through cultural exchanges with neighboring Germany. The vanilla custard, the base of this tart, was inspired by the delicate creams served in the region, while the topping of fresh apples highlights the local fruit, abundant in Alsatian orchards.

This dessert is often prepared for family celebrations and Christmas markets, as a testimony to a warm and welcoming tradition in which simple, local ingredients are elevated by artisanal know-how.

Tradition
The Alsatian apple tart stands out for its tender texture, thanks to the vanilla custard that softens the slight acidity of the thinly sliced apples. Served warm or cold, it is often accompanied by a little light crème fraîche or a scoop of vanilla ice cream.

Its elegant presentation makes it a beloved dessert not only in households but also in bakeries and restaurants across the region. It is a symbol of Alsatian art de vivre, combining simplicity with refinement.

Traditional Recipe for Alsatian Apple Tart

Ingredients

For the shortcrust pastry:

• 250 g flour

• 125 g cold butter, diced

• 70 g sugar

• 1 pinch of salt

• 1 egg

• 2 to 3 tablespoons cold water

For the filling:

• 5 to 6 apples (Reinette or Golden varieties)

• 3 eggs

• 150 ml heavy cream

• 100 ml milk

• 100 g sugar

• 1 vanilla bean (or 1 teaspoon vanilla extract)

• 1 tablespoon flour

Preparation

Prepare the shortcrust pastry

1. Mix the flour, sugar, and salt. Add the cold butter and rub in with your fingertips until sandy in texture. Incorporate the egg and a little water to form a smooth dough. Let rest in the refrigerator for 30 minutes.

Prepare the vanilla custard
2. In a bowl, beat the eggs with the sugar. Add the cream, milk, flour, and vanilla seeds. Mix well until smooth.

Prepare the apples
3. Peel, core, and slice the apples thinly.

Assemble the tart
4. Preheat the oven to 180 °C (350 °F). Roll out the dough into a greased tart pan. Pour the vanilla custard over the base. Arrange the apple slices in a rosette pattern on top.

Baking
5. Bake for 40–45 minutes, until the custard is set and lightly golden, and the apples are tender.

Serving
6. Let cool slightly before serving, accompanied if desired with crème fraîche or ice cream.

The Alsatian apple tart, with its creamy filling and delicate vanilla aroma, is a true classic that delights the palate and brings conviviality to the table.