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Alsatian Apple Tart

This is one of the first tarts anyone learns in hotel school or if you are from Alsace, by your mother’s side. Concentric circles of tender apple, set in vanilla-scented cream and finished with a veneer of apricot glaze. Granny Smith is the usual choice here but a combination of a Cortland and Golden Delicious makes a more flavorful tart. Use fresh autumn apples those taste you prefer and is regional but try to find apples that are both tart and sweet or use a tart one and a sweet one to ensure a bouquet of apple flavor.

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