Tarte flambée sucrée alsacienne

Name: Tarte flambée sucrée alsacienne
Total time: 25 min
Yield: Serves 4
Cuisine: Alsace
Ingredients: 500 g (18 oz) white bread dough; 300 g (11 oz) well-drained fromage blanc; 200 g (7 oz) thick crème fraîche; 3 tart apples (Reinette), thinly sliced; 100 g (½ cup) granulated sugar; 1 tsp ground cinnamon; 2 tbsp calvados

Sweet Alsatian flatbread with apples and cinnamon

⏱ 25 minServes 4Easy520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

500 g (18 oz)white bread dough
300 g (11 oz)well-drained fromage blanc
200 g (7 oz)thick crème fraîche
3tart apples (Reinette), thinly sliced
100 g (3½ oz)superfine sugar
1 tspground cinnamon
2 tbspCalvados

500 g (18 oz) white bread dough
300 g (11 oz) well-drained fromage blanc
200 g (7 oz) thick crème fraîche
3 tart apples (Reinette), thinly sliced
100 g (3½ oz) superfine sugar
1 tsp ground cinnamon
2 tbsp Calvados

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large baking sheet (40 × 30 cm / 16 × 12 in)

1 wooden rolling pin (40 cm / 16 in)

1 stainless-steel bowl (1 L / 1 qt)

1 vegetable peeler

1 paring knife

1 convection oven (250 °C / 480 °F)

1 roll of parchment paper

1 fine sieve for the sugar

03 — Method

Preheat the oven to 250 °C (480 °F) fan with the baking sheet inside so it gets very hot.
In the bowl, mix the drained fromage blanc with the crème fraîche, 50 g (¼ cup) of sugar and the calvados.
Roll the bread dough on a floured surface to a thin 3 mm (⅛ in) sheet.
Transfer the rolled dough to parchment and spread with a thin layer of the sweet cheese mixture.
Peel the apples, slice them 2 mm (1/16 in) thick and arrange in a tight rosette.
Sprinkle evenly with the rest of the sugar mixed with cinnamon.
Slide the tart on its paper onto the hot sheet and bake for 10 minutes at 250 °C (480 °F) until golden.