There’s something quietly elegant about an Alsatian Apple Flan. It’s not flashy, not overly sweet, and certainly not the kind of dessert that begs for attention—yet once you try it, it’s unforgettable.
Hailing from the rustic kitchens of Alsace, where French finesse meets German heartiness, this flan layers tender apples over a buttery shortcrust, all nestled under a delicate vanilla custard that gently sets as it bakes.
The aroma alone—baked apples, warm vanilla, and buttery crust—feels like a cozy afternoon in a French countryside kitchen.
I first made this flan on a cool October weekend when I wanted something nostalgic but simple, something that would make the house smell like fall without the fuss of a full pie.
What surprised me most? It looked like it came from a patisserie, yet required no special tools or techniques—just fresh apples, basic pantry staples, and a little patience.
Serve it with a scoop of Lemon Sorbet for a tart, refreshing contrast, or pair it with Cranberry Pineapple Punch to balance the creamy richness with a festive fruity twist.
The biggest bonus? This flan is light and satisfying—a dessert that doesn’t leave you feeling heavy. In fact, apple-based desserts like this have been linked to better digestion thanks to their fiber content, making them a gentler end to any meal.
It’s simple. It’s beautiful. And it always gets asked about.
Why You Will Love This Dish?
- I love how it’s fancy without being fussy: No complicated steps, just good ingredients layered simply—perfect for a relaxed weekend bake.
- It fits right into my no-stress dessert zone: It’s my go-to when I want to serve something special that doesn’t involve a huge mess.
- I’ve played around with the glaze: Sometimes I use apricot jam, sometimes apple jelly—each gives a slightly different gloss and flavor.
- It doesn’t weigh you down: That light custard with the fruit and minimal sugar? It’s satisfying without feeling overindulgent.
- It’s quietly impressive: Guests always think it’s from a bakery, and that never gets old.
Alsatian Apple Flan Recipe
Equipment
- Mixing bowls
- Whisk
- Rolling pin
- 9-inch tart pan (preferably with removable bottom)
- Knife and peeler
- Saucepan (for glaze)
- Baking sheet
- Pastry brush
Ingredients
Crust:
- 1½ cups 188 g all-purpose flour
- ½ cup 60 g confectioners’ sugar
- ¼ teaspoon salt
- 1 stick plus 1 tablespoon 4½ ounces (128 g) very cold (or frozen) unsalted butter, cut into small pieces
- 1 large egg separated
Filling:
- 1 pound about 3-4 medium sweet firm apples
- ¾ cup 178 g heavy cream
- 6 tablespoons 75 g sugar
- 1 large egg + 1 large egg yolk
- ¾ teaspoon vanilla extract
- ¼ cup 80 g apple jelly or apricot jam for glazing
- confectioner’s sugar for dusting
Instructions
- Make the crust: Mix flour, sugar, and salt. Cut in the cold butter until crumbly. Add egg yolk and mix to form a dough. Chill for 30 mins.
- Prepare the tart base: Roll out the dough, press into tart pan, prick the base with a fork, and pre-bake for 10 minutes at 375°F (190°C).
- Slice the apples: Peel, core, and thinly slice the apples.
- Arrange the apples: Layer the slices neatly over the pre-baked crust.
- Make the custard: Whisk cream, sugar, egg, yolk, and vanilla. Pour over the apples.
- Bake: Bake at 350°F (175°C) for 40–45 minutes, until custard is set and apples are tender.
- Glaze: Warm apple jelly or apricot jam and brush over the tart for shine.
- Cool and dust: Let cool, then dust lightly with confectioner’s sugar before serving.
Nutrition Info:
| Nutrition | Value |
| Calories | 427kcal |
| Carbohydrates | 51g |
| Protein | 5.5g |
| Fat | 23g |
| Sugar | 30.1g |
| Sodium | 40.1mg |
Secret Tips For a Perfectly Flaky Crust!
- Chill the dough thoroughly: For the best texture, don’t skip chilling the dough after mixing. It helps prevent the crust from shrinking while baking, ensuring it stays crisp and flaky.
- Use firm, sweet apples: Opt for apples that hold their shape when baked, such as Fuji or Gala. Softer apples like Red Delicious may break down too much and affect the texture of the filling.
- Grate your butter into the dough: For a flakier, more delicate crust, try grating the butter into the flour mixture instead of cutting it. This helps create a lighter texture as the butter layers melt while baking.
- Apple glazing tip: For a perfect, glossy finish, warm the apple jelly or apricot jam over low heat and strain it before glazing. This will give your tart a smooth, shiny coating without any chunks.
- Don’t overbake: Keep an eye on the flan during the last 10 minutes of baking. The custard should just set—overbaking can cause it to become rubbery. The center should jiggle slightly when you tap the pan.
- Let it cool properly: After baking, let the flan cool completely before slicing. This helps the custard firm up, making it easier to cut clean slices without it falling apart.
- Experiment with spices: A subtle sprinkle of cinnamon or nutmeg in the custard or apple filling can add depth of flavor and give a warm, cozy vibe to the dessert, especially in the colder months.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
