Timeless Alsatian Apple Tart (Elsässer Apfelkuchen): A Family Favourite

This apple tart has been a staple in my kitchen for as long as I can remember. I’ve made it more times than I can count and it’s always a hit. The recipe comes from a well-loved baking book I was given as a teenager while growing up in Germany: “Backvergnügen wie noch nie”. This book was a bestseller back in the day and I know many people who still have it on their shelves. My own copy is dog-eared, covered in stains and full of handwritten notes—signs of a book that’s truly loved.

The Alsatian Apple Tart is a perfect treat to take to a potluck, as it travels well and tastes just as good the next day. What I really love about this tart is that it’s not overly sweet. The tanginess of the apples (I always use tart varieties like Granny Smith or Pink Lady) pairs beautifully with the vanilla-infused custard. The combination is yummy and satisfying without being too heavy or sugary.

If you’re looking for a dessert that’s classic, crowd-pleasing and full of comforting flavours, give this recipe a try!

Gather the ingredients for your apple tart:

For the dough:

200g flour
100g butter at room temperature
1 egg yolk at room temperature
30g sugar
A pinch of salt
3 tbsp cold water

For the filling:

500g 500-750g tart apples (Granny Smith or Pink Lady are perfect)
2 TBSP lemon juice
100g sugar
3 eggs at room temperature
1 vanilla pod
⅛ litre cream

Get baking:

Prepare the dough:
Sift the flour and mix it with the butter, egg yolk, sugar, salt and water. Knead throughly. Once combined, wrap the dough in aluminium foil and rest in the fridge for 2 hours.
Prepare the apples:
While the dough is chilling, peel, quarter, and core the apples. Hasselback the quarters – cut lengthwise incisions about half way through so the apple quarters look like fans. Brush with lemon juice to prevent browning.
Preheat the oven & prepare the baking tin:
Preheat your oven to 200°C (390°F). Using a 26cm springform tin with a smooth edge, cover the bottom with baking pager and grease the sides with vegetable oil.
Assemble the tart:
After the dough has chilled, roll it out to about 4mm thick and use it to line your baking tin (bottom & side). Prick the base a few times with a fork.
Arrange the apple slices fan-side up on the dough.
Bake the tart:
Place the tart on the second oven rack from the bottom and bake for about 35 minutes.
Prepare the custard:
While the tart bakes, whisk together the eggs and sugar. Split the vanilla pod, scrape out the seeds and stir them into egg mixture together with the cream.
Add the custard & bake:
Once the apple-filled base has been in the oven for 35 minutes, pour the custard mixture over the apples and return the tart to the oven. Bake for an additional 25-35 minutes until the custard is set and the apples are golden.
Cool the tart & enjoy: Let the tart cool slightly in the tin before transferring it to a wire rack to cool completely.

Apple Tart slice on plate with cake fork

Why you’ll love this recipe:

Not Too Sweet: The combination of tart apples and creamy custard makes this dessert indulgent without being overly sweet.

Tangy and Creamy: The tart apples and vanilla-infused custard create the perfect balance of flavours.

Travels Well: This tart is sturdy enough to take to gatherings, and it stays delicious even after a day or two.

Whether you’re making this for a family dinner, a potluck or just as a treat for yourself, I’m sure you’ll love this Alsatian Apple Tart as much as I do. Give it a try, and let me know what you think!

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