Alsatian Apple and Cream Tart |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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I got this recipe from an old Gourmet Magazine, and since the first time I tried it its always been a hit! It's been my husband's favourite dessert, he said this is the best apple tart he's ever tasted. I did a few little modifications. For extra flavor, I soaked the raisins in rum and to save time, I used store bought pie shell instead. Bon Appetit! Ingredients:
1 (9 inch) ready-made pie crusts |
fresh lemon juice |
4 granny smith apples, sliced thinly (or in 8s) |
4 1/2 tablespoons sugar |
3 large egg yolks |
1 cup heavy cream |
1 teaspoon vanilla |
1/3 cup golden raisin, soaked in rum for at least 2-4 hours |
1 pinch cinnamon |
1 pinch salt |
1 1/2 tablespoons sugar, for dusting, don't use if you want to cut on sugar (optional) |
Directions:
1. Prick the bottom of the shell and bake it on the lower third of a preheated 375°F oven for 15 minutes, and let it cool in the pan on a rack.
2. In a bowl stir together the apples, lemon juice, and 2 table spoons of sugar and toss the mixture until the apples are coated well.
3. In a large bowl whisk together the yolks, the cream, 2 1/2 tablespoons of remaining sugar, a pinch of salt, and vanilla and stir in raisins.
4. Arrange the apples decoratively in the shell, pour the cream mixture over them, and sprinkle the remaining 1 1/2 table spoons of sugar with the cinnamon over it.
5. Bake the tart in the middle of a preheated 375°F oven for 1 hour, or until the apples are tender when pierced with a cake tester, let it cool in the pan on the rack.
6. Serve.
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