Alsace Apple Tart
cut in small pieces
To make pastry:
Sift flour and salt into large bowl. Cut in butter until mixture
resembles bread crumbs. With a fork, lightly mix in sugar, egg yolk and
enough ice water to make a dough. Press into a ball and wrap in plastic.
Refrigerate 30 minutes.
On a floured surface, roll out dough to fit a 9-inch springform pan,
including sides. Place dough in pan without stretching. Pierce bottom
with fork. Preheat oven to 400.
To make filling:
Peel, quarter, and core apples. Thinly slice each quarter several times
without cutting all the way through. Sprinkle with lemon juice. Arrange
apples in pastry shell. In a medium bowl, beat eggs and sugar until pale
and creamy. Add cream and vanilla. Pour egg mixture over apples. Bake
20 minutes, then reduce heat to 350 and bake 25 minutes longer or until
custard filling is firm.