Alsatian Apple Tart

Serves 4

Dough
1 cup All-purpose Flour
1oz. Sugar
1 pinch Salt
3 oz. Butter, Cut Into Cubes
1 Egg Yolk
2 oz. Water

Cream mix
1 Egg Yolk
2 Eggs
2 oz. Sugar
4 oz. Milk
2 oz. Heavy cream
To taste Vanilla Extract
5 Granny Smith Apples

Dough: In a large bowl blend the flour, butter, sugar, salt & egg yolk. Add water and mix until a nice dough is formed. Form dough into a ball, wrap in plastic film and refrigerate for 30 minutes.

Filling: Peel and core apples, cut in half, then cut into very thin slices.

Cream mix: In a bowl, blend eggs and sugar; add cream and milk, then vanilla extract.

Remove dough from refrigerator and roll out on a flat surface. Press dough into a deep pie pan. Arrange apple slices evenly on top of dough shell. Top with cream mix and bake at 350º F for approximately 30 to 40 minutes.

Biltmore Executive Pastry Chef Olivier Rodriguez