Alsatian Apple Tart - French Pastry School Pastry School...using a flaky pie dough or puff pastry. ... “© 1994.2014 S.R.Canonne & J.A.Pfeiffer” The French Pastry School, L.L.C

“© 1994.2014 S.R.Canonne & J.A.Pfeiffer” The French Pastry School, L.L.C

Alsatian Apple Tart


The taste of in-season apples awakens the senses: Pippin, Ida Red, Macintosh,

Jonagold, and Honey Crisp. These are some popular apples, especially in the

Midwest states where some of the most flavorful apples in the United States are

grown. Tarts, pies, cider, lollipops, soups, plenty of other desserts—the utility of the

apple never ends.

A perfect way to use an apple is in an apple tart. For your holiday fare, we present a

classic tart with Alsatian. Traditionally, an Alsatian Tart is a custard-based fruit tart

using a flaky pie dough or puff pastry. In this recipe, we use apples; however, figs,

Mirabelle plums, pears, currants, cherries, apricots, and raspberries are all possible

substitutes providing an excellent classic all year-round.

This tart can be prepared and kept for a maximum of two to three days, refrigerated.

The apples are placed in a pre-baked tart shell and covered with the custard to be

baked again. We present a slight variation here: the apples are first sautéed in lightly

salted butter and a small quantity of sugar just to caramelize, and the apples are then

placed in the baked tart and covered with the custard.

Bake the tart with the custard and allow it to cool on a wire rack for at least one hour

before cutting. Serve slices accompanied by a spoonful of crème fraîche. Enjoy the

fruits of the season in a classic Alsatian Tart!

Importance of Scaling

You will notice that our recipes are measured in grams. This is not only the traditional

French way of measuring ingredients in pastry and baking but it is also the most

common practice among pastry chefs in general. In pastry, you have to be as exact as

possible, and measuring in grams allows you to do that even more so than with

ounces. For example, if a recipe calls for 4 grams of salt, that is equivalent to even

less than one fifth of an ounce! If you don’t already have one, you can find a digital

scale in many kitchen supply stores (or office supply stores), and they often measure

in grams as well as ounces.


Alsatian Apple Tart

Yield: 4 Tarts

Puffed Pie Dough

Ingredients:

King Arthur Flour 500 g

Plugrá Butter 82% Fat, cold 300 g

Cold Water 200 g

Granulated Sugar 10 g

Salt 5 g

Total Weight 1,015 g

Method by hand:

Mix the water, salt, and sugar together in a mixing bowl.

Cut the butter into small cubes.

Sift the flour on the worktable.

Place the butter cubes in the flour and cover the cubes with the flour without

crushing them. Make a well with this mixture and place the water mixture in

the center.

Mix the ingredients together gently without overworking the dough (the butter

cubes should keep their shape).

Shape the dough into a ball and wrap it with plastic. Let the dough rest for 20

minutes in the refrigerator.

Dust the table with flour and roll the dough into a 2/3” rectangle. Remove the

excess flour.

Fold the dough in 3 (as done with puff pastry). Wrap it in plastic wrap and let

rest in the refrigerator for 20 minutes (the dough has one book fold).

Repeat the rolling and folding process and place the dough in the refrigerator

for 20 minutes (now the dough has 2 book folds).

Repeat the rolling and folding process and place the dough in the refrigerator

again for 30 minutes (the dough has 3 book folds).


Note: To obtain a better puffing of the dough during baking, only make 2 book folds

on the first day. This dough is flaky and light and is much easier to make than puff

pastry. Puffed pie dough can be used for sweet and savory pies and tarts.

Ingredients:

Puffed Pie Dough Previous recipe

Apples 12 ea.

For Custard

Fresh Heavy Cream 35% 400 g

Fresh Whole Milk 200 g

Fresh Whole Eggs 600 g

Sucrose 100 g

For Decoration

Powdered Sugar 50 g

Method:

Line a greased tart ring with the puffed pie dough. The dough needs to be

sticking out above the top of the ring by about 2 centimeters.

Press the side of the dough every 1 centimeter.

Dock the dough, cover with plastic wrap, and refrigerate for 30 minutes.

Bake the shell at 180°C/356°F for 15 minutes, vent open.

Peel the apples and remove the stems. Core and cut into quarters.

Sauté the apples in butter and place them in the tart shell.

Prepare the custard by mixing the cream, milk, eggs, and sugar.

Cover the apples with the custard and bake for 45 minutes at 148°C/300°F.

Unmold the tart on a wire rack and let cool.

Once it is cool, sprinkle with powdered sugar.

Serve with crème fraîche.


Press the side of the dough every 1 cm.


Sauté the apples in butter and sugar and place them in the pre-baked tart shell.


Cover the apples with the custard.


Bake for 45 minutes at 148°C/300°F.


Once it is cool, sprinkle with powdered sugar. Serve with crème fraîche.


About The French Pastry School

The French Pastry School of Kennedy-King College at City Colleges of Chicago is

the premier international institution of pastry arts education. Superb instruction,

superior equipment, and top quality ingredients enable the co-founders, Chefs Jacquy

Pfeiffer and Sébastien Canonne, M.O.F., to uphold an exceptional educational facility

for all things sweet and baked. The French Pastry School’s team of award-winning

instructors has grown to a faculty of many renowned chefs, including Nicole

Bujewski, Patrick Doucet, Sunny Lee, Eric Perez, and Joel Reno; Master Baker,

Jonathan Dendauw; United States Master Baker, Jeffrey Hamelman; Master Cake

Artist, Nicholas Lodge; and World Pastry Champions, Patrice Caillot and En-Ming

Hsu.

The French Pastry School instructs over one thousand students and pastry

professionals in hands-on classes each year and offers three main programs: L’Art de

la Pâtisserie, a full-time 24-week pastry and baking certificate program; L’Art du

Gâteau, The Professional Cake Baking and Decorating Program, a full-time 16-week

certificate program; L’Art de la Boulangerie, an 8-week Artisanal Bread Baking

Course; and Continuing Education courses, 3- to 5-day long classes year-round for

professionals as well as food enthusiasts. Additionally, the Chef Instructors of The

French Pastry School lead demonstrations on the premises and around the country for

thousands more pastry professionals and enthusiasts.

The French Pastry School offers you the rare opportunity to learn the art of pastry in

an intimate setting, being personally mentored by masters in their field. Your skills

will be finely honed through hands-on practice and repeated exposure to the best

pastry techniques, tools, and ingredients. Our school is dedicated only to the art of

pastry, and it is our goal to be the finest pastry school in the United States, producing

the best-prepared professionals entering the industry.

The French Pastry School's programs are approved by the Illinois Community

College Board through Kennedy-King College at City Colleges of Chicago. Students

in our full-time certificate programs earn from 16 to 24 college credit hours.

Documents

Alsatian Apple Tart - French Pastry School Pastry School...using a flaky pie dough or puff pastry. ... “© 1994.2014 S.R.Canonne & J.A.Pfeiffer” The French Pastry School, L.L.C