Tarte Aux Fries À L`alsacienne
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 55 mins |
| Total Time | 2 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 250 g wheat flour
- 125 g butter
- 20 g suar
- 125 ml water
- Flour for the work surface
- Fat for the shape
For the topping: (Schmandguss)
- 75 grams sugar
- 200 g crème fraîche
- 2 egg (s)
- 1 packet vanilla sugar
For covering:
- 1 kg apples, sour apples (e.g. Boskoop)
Print Recipe
Pin Recipe Instructions
- Preheat your oven to 180 ° C (top / bottom heat). Make a kneading dough out of the flour, the butter, 20 g sugar and the water and cool it for about 30 minutes.
- In the meantime, peel and core the apples and cut them into thin wedges. Now grease a tart pan, roll out the dough with a rolling pin on a floured work surface about 0.5 cm thick and put it in the cake pan. Pierce it several times with a fork (this will prevent bubbles from forming).
- Now, starting from the outside, place the apple wedges on the dough in a rosette shape and place the tart in the oven for 25 - 30 minutes.
- During the baking time, beat the eggs with the sugar until frothy and then fold in the crème fraîche. Now put the egg cream on the pre-baked tart (the apples should be soft) and bake for another 20 minutes. The sour cream should take on a golden color.
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