Tarte aux pommes à l’alsacienne

Great to be reminded of Laurence Faller’s classic apple tart à l’alsacienne, after a tasting in the kitchen (copper pans, wood-fired oven, big oak refectory table) at Domaine Weinbach in Kaysersberg earlier this week. Laurence uses big burnished Boskoop cooking apples that keep their shape after baking. You can use any good dessert apple (Cox’s… Continue reading Tarte aux pommes à l’alsacienne