Steve has probably purchased his last batch of local apples for the year, and since he snacks on several per day (there are many, many doctors out there, after all) he’ll soon be buying what he calls “crapples” at the grocery. Michelle, however, has higher standards, and refuses to cook with the flown- and trucked-in Braeburns, Fujis or sappy-sweet HoneyCrisps that Steve brings home. While that means Tarte Tatin and apple clafoutis must wait until next fall, Michelle recently managed to steal some fruit from Steve’s hoard and make an Alsatian apple tart.
Alsace is a land smack between Germany and France, and may be what Europe will look like if their monetary crisis fuses the two nations. We spent a month in Alsace in 2008, jumping back and forth between the former enemy countries.
We toured the militarily tragic sites (lines of old trenches and warnings of live ammo at Verdun, star-shaped forts on the Rhine, battle-scarred memorials in the Colmar Pocket). But mostly we enjoyed the region’s majestically comic aspects (Hansi prints, assorted kitsch, Pfifferdaj in Ribeauvillé).
A land of perpetual Christmas villages, Alsace also has a mind-blowing array of tiny vintners producing delicious white wines. Alsatians seemed to us quite proud of their dishes such as baeckeoffe, fleischnacka, Kugelhopf and flammekueche. (We must admit, though, that we had just about enough choucroute, pretzels and poulet au riesling in that month to last several lifetimes.)
While we (as usual) enjoyed touring the area markets, we were without an oven in our otherwise charming rental, so we never tested this tart within the (possibly still disputed) boundaries of Alsace-Lorraine. But as we say so long to apple season, we can savor this tart along with our memories of what has to be one of the oddest places we’ve ever visited.
(adapted from Susan Herrmann Loomis’ French Farm House Cookbook) In a bowl, whisk together eggs, creams, sugars and vanilla. Line the cooled pastry with apples, in a circular pattern. Pour the filling mixture over. Sprinkle with cinnamon, then with nuts. Place tart on a baking sheet. Bake for 25 to 30 minutes at 400°, until custard is set. Cool on a wire rack.
ALSATIAN APPLE TART
(adapted from Susan Herrmann Loomis’ French Farm House Cookbook)
In a bowl, whisk together eggs, creams, sugars and vanilla.
Line the cooled pastry with apples, in a circular pattern. Pour the filling mixture over. Sprinkle with cinnamon, then with nuts.
Place tart on a baking sheet. Bake for 25 to 30 minutes at 400°, until custard is set. Cool on a wire rack.
What a beautiful place and a great recipe.
Yum! What gorgeous photos. Tart looks divine. *drools*
Thanks so much!
Aaah, Alsace-Lorraine brings back memories of high school history class. I went to Germany (Bavaria) two years ago, and while I did not get to eat an Alsatian apple tart, I did partake of apple strudel and it was the best thing with apples I had ever put into my mouth! And thank you Michelle for visiting my little blog….I am honoured 🙂
You’re so welcome!
Can’t say good-bye to apples! Giggles Lovely post!
Not forever … just ’til next Fall!
One of my favorite areas to visit when traveling. Your tart is very reminiscent of the ones we enjoyed. I have an orchard with three hundred apple trees. When you know the season is coming to an end, you can store apples in a cool place for a good amount of time. Just remember to punch holes on the plastic bags that they are stored in to release the gas that the apples make.
Oh, lucky you! We tried planting a small fruit orchard years ago, but the deer mowed all the trees down.
Pingback: Build a Food Blog Worth Following | The Daily Post
Pingback: Feed Your Readers: Favorite Foodblogging Advice | The Daily Post