Kitchen Life

French Apple Tart with Cinnamon (Tarte à l’Alsacienne)

Added by Carole Poirot

Carole Poirot

Carole Poirot

Kitchen Life

Kitchen Life

Our baker and craft-maker extraordinaire, Carol, is back with us this chilly morning with a recipe that’s sure to warm your cockles while we wait for Spring to finally appear!  We think you’re going to love filling the house with the warming smell of apples and cinnamon… heavenly! – The Editor

Good morning peeps! I hope you’re all well and you’re happy to make a little time for some baking. I promise this one doesn’t take as long as my macarons but is none-the-less a lovely treat. Enjoy the smell of it filling the air when baking and – once cooled – have a nice piece with a cup of freshly brewed coffee. This apple tart is a classic French recipe which I have changed just a little by adding some cinnamon. I simply can’t resist the combination of apples and cinnamon…

Tarte à l’Alsacienne with Cinnamon (French Apple Tart)

Tarte a l'Alsacienne with Cinnamon - French Apple Tart

You will need…

Ingredients for French Apple Tart

For the shortcrust pastry:

  • 250g plain flour
  • 125g chilled and cubed butter
  • 2 tbsp cold water

For the filling:

  • 4-5 medium-sized, firm apples
  • 50g flour
  • 100g caster sugar
  • 2 eggs
  • 100ml crème fraîche
  • 1 heaped tsp ground cinnamon
  • icing sugar for decoration

Here is how it’s done:

  • First you’ll need to make the shortcrust pastry.
  • For that put the flour into a large bowl, add the cold butter cubes and the water.
  • Work the flour and butter together with your hands until you have a firm, non-sticky dough.
  • Wrap the dough-ball in cling film and put in the fridge to cool for at least an hour.
  • You could also make the pastry the day before and leave to cool over night.
  • Bring the dough back to room temperature and then roll out on a lightly floured surface.
  • Pre-heat your oven to 200C.
  • Take your tart form, rub a little butter all over and sprinkle some flour on top. This will prevent the pastry from sticking.
  • Lift the rolled-out pastry into the tart dish and lightly press down.
  • Cut off any overhanging dough.
  • Peel, quarter and core your apples. Slice the quarters as evenly as possible.
  • Lay the apple slices on top of the pastry arranging them like a fan.
  • Now mix the crème fraîche, caster sugar, flour, eggs and cinnamon together until smooth.
  • Pour over the apples.
  • Bake for about 35 minutes.
  • After the tart has cooled down, sprinkle some icing sugar on top.

 

Serve either on its own or with some vanilla ice cream!

Tarte a l'Alsacienne with Cinnamon

I hope you enjoy it & bon appétit!

 

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Carole Poirot

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Carole Poirot

Carole Poirot is originally from Paris, has lived in Germany and has now made the exciting chaos that is London her home together with Monsieur and her son. She is obsessed with interior design and photography and is always looking for new ideas for her home (which means constant change). She’s a lover of good food, a supporter of crafts, and an enthusiastic amateur photographer sharing her photos on her blog, mademoisellepoirot.com. All images on Carole's posts unless otherwise stated copyright Carole Poirot.