anyway, the one comment i would make about this tart is to make sure you have something in the oven underneath the pan. after finding all of my custard had leaked out the bottom of my removable bottomed pan i had to remake to filling, tightly wrap the pan with foil, and stick it back in the oven. the end product was still absolutely wonderful, but what a pain in the ass.
Alsatian Apple Tart
From Once Upon Tart… by Frank Mentesana and Jerome Audureau with Caroynn Carreno
3-4 big tart apples (1 ½ pounds) such as Granny Smith, peeled, cored, and halved from top to bottom
1 prepared (unbaked) 9-inch Flaky Tart Crust
2 large eggs
1/3 cup sugar
½ cup light cream
½ cup milk
1 teaspoon vanilla extract
¼ cup Apricot Glaze, melted
Makes one 9-inch tart
- Position your oven racks so that one is in the center, and preheat the oven to 375 degrees.
- Using either a knife or a mandoline, slice the apples thin (1/8 inch)lengthwise
- Arrange the apple slices in your tart shell, starting from the top tart edge and working all the way around the perimeter of the pan. Repeat, layering the apples in rows of overlapping concentric circles, until the tart shell is full. Use small pieces of apple to fill any gaps.
- Whisk the eggs and sugar together in a small bowl until they are pale yellow. Whisk the cream, milk, and vanilla. Pour this custard over the apple slices.
- The custard comes very near to the top of the tart pan with the apples on the oven rack with the oven door open and the rack slid out about halfway, and then pour the custard in the tart pan. Either way, with the tart on the center rack in the oven, bake the tart for 1 hour and 15 minutes, until the apples are golden brown and the custard is set. It will feel firm to the touch and won’t jiggle in the middle when you shake the pan.
p.s. thanks ma for typing the recipe!