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A fully baked apple custard tart beautifully presented in a white tart pan with removable bottom. The tart features golden-brown edges, perfectly layered apple slices, and a glossy glaze from apple jelly. Lightly dusted with confectioners’ sugar, the tart is placed on a white marble countertop, ready to serve. This image highlights the final baked product with a rustic yet elegant appearance, showcasing the results of the recipe in a clean and appetizing setup.

Alsatian Apple Flan Recipe

A delicate French dessert with buttery crust, soft baked apples, and creamy vanilla custard. Light yet luxurious, this flan is the perfect finish to any cozy or elegant meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Chill time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine French
Servings 8
Calories 427 kcal

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.
    This step shows the beginning of the tart crust preparation. A clear glass bowl on a white marble countertop contains a mix of all-purpose flour, confectioners’ sugar, and salt. Small pieces of very cold butter are being cut in with a pastry cutter, forming a crumbly texture. An egg yolk is ready to be mixed in. The setup is clean and minimal, demonstrating the key early stage of tart dough formation.
  • 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).
    In this image, the chilled tart dough is being rolled out and pressed into a white 9-inch tart pan with a removable bottom. The dough is evenly spread across the base and sides. A stainless steel fork rests nearby after pricking the base to prevent puffing. Everything is set on a clean white marble countertop, ready for pre-baking. This step shows proper preparation of the tart shell before baking.
  • Slice the apples: Peel, core, and thinly slice the apples.
    Peeled and cored apples are being sliced into thin, uniform pieces on a white plate. A stainless steel knife and vegetable peeler are visible on the side, placed neatly on a white marble countertop. This step highlights the importance of preparing sweet firm apples properly for even baking and aesthetic layering in the tart. Clean background and uniform slicing are emphasized in this essential prep stage.
  • 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.
    A clear glass mixing bowl on a white marble surface holds a smooth custard mixture of heavy cream, sugar, one egg, one egg yolk, and vanilla extract. A stainless steel whisk is in the bowl. The nearby tart shell is already filled with neatly arranged apple slices. This step illustrates the preparation of the rich custard base that will soak into the apples during baking, bringing creaminess to the tart.
  • 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.
    The tart is baking in a white pan on a white marble countertop. The apple slices are softening while the custard sets to a creamy consistency in the oven at 350°F. The surface is gradually becoming golden and firm. This stage is key for melding flavors and textures together to create a balanced tart. The image captures the mid-bake moment before final finishing touches are added.
  • Cool and dust: Let cool, then dust lightly with confectioner’s sugar before serving.
    A fully baked apple custard tart beautifully presented in a white tart pan with removable bottom. The tart features golden-brown edges, perfectly layered apple slices, and a glossy glaze from apple jelly. Lightly dusted with confectioners’ sugar, the tart is placed on a white marble countertop, ready to serve. This image highlights the final baked product with a rustic yet elegant appearance, showcasing the results of the recipe in a clean and appetizing setup.