Tarte Alsacienne
Submitted by Pegb46
A classic French Alsatian apple tart with a rich cream cheese pastry crust, sliced Granny Smiths, and a silky vanilla-mace custard. Rustic, elegant, and freezer-friendly.
YIELD
10 servingsPREP
30 minCOOK
30 minREADY
1 hrsAlsace knows a thing or two about tarts, and this one is a beauty.
The crust is made from cream cheese and butter, which creates something flaky, tender, and miles ahead of a standard pie dough.
Sliced Granny Smith apples fan across the bottom, then get bathed in a simple custard of eggs, half-and-half, sugar, vanilla, and a whisper of mace that gives it a warm, nutmeg-like depth.
Bonus: the dough recipe makes three crusts, so you can freeze the extras for up to two months and pull one out whenever the mood strikes.
Kitchen Tips
- Use tart apples. Granny Smiths hold their shape in the oven and balance the rich custard. Sweeter varieties will turn to mush and make it cloying.
- Chill the dough before rolling. A full hour in the fridge firms up the butter and cream cheese so the crust doesn’t stick or tear.
- Roll between wax paper for the easiest transfer into the pie dish. Flip, press, peel. No wrestling required.
- Mace is not optional. It’s the secret flavor that makes this Alsatian, not just another apple pie. Find it in the spice aisle near the nutmeg.
Ingredients
Directions
Cream butter, cheese and vanilla together in a mixer or processor.
Reduce speed to low and add the flour.
Mix until incorporated.
Remove the dough from the mixer, form into 3 balls and wrap in plastic wrap.
Chill for 1 hour before using.
Uncooked dough can be frozen for up to 2 months.
Freeze uncooked balls of dough or freeze dough in pie tins.
Place a ball of chilled dough on a piece of lightly floured wax paper and pound with a rolling pin to flatten and soften.
Roll the dough into an 11-inch circle, lift it with the wax paper and invert onto a 9-inch glass pie dish.
Press firmly into the dish and gently remove and discard wax paper.
Place in refrigerator to chill. Preheat oven to 400℉ (200℃).
Arrange apples in the pie crust.
In a bowl, beat together eggs, half-and-half, sugar, vanilla and mace.
Pour the mixture over the apples.
Place the pie in the oven and bake until the mixture is set, about 30 minutes.
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