Tucked into the hillsides of eastern France, Alsace is where German precision meets French flair—and this rustic apple cake captures that harmony with every bite. Think tarte tatin meets spice cake, with tender apple layers nestled in a lightly spiced batter that feels both old-world and warmly familiar.
I first tasted something like this in a Strasbourg café, where the scent of cinnamon and browned butter wafted out onto cobblestone streets. It’s a cake that feels like a hug—golden edges, soft apple centers, and the kind of recipe you’ll want to pass down.
Technique-wise, we’re borrowing from clafoutis with a simplified custard-style base and layering like you would in a Southern apple stack cake. It’s forgiving, adaptable, and utterly delicious—especially with a dollop of crème fraîche or vanilla yogurt on top.
What Makes This Recipe Special?
- I first tried a version of this in a cozy French bakery, and I was hooked by the balance of subtle sweetness and warm spice—it’s not just dessert; it’s an experience.
- This cake fits beautifully into my weekend rhythm—quick enough to throw together but elegant enough to impress guests at brunch or tea.
- I’ve swapped out apples for pears or even peaches when the seasons shift, and it still sings—that kind of flexibility is gold in a home kitchen.
- It’s surprisingly light for something so comforting, which makes it perfect for anyone watching their sugar or calorie intake
Alsatian Apple Flan Recipe
Equipment
- Food processor
- Mixing bowls
- 9-inch tart pan
- Knife
- Peeler
- Hand mixer (or whisk)
- Measuring cups and spoons
- Oven
Ingredients
Apple tart filling
- 2 medium eggs
- 500 g apples
- 2 g cinnamon powder
- 100 g creme fraiche
- 50 g flour
- 2 ml vanilla extract
- 115 g sugar
Shortcrust pastry
- 1 tbsp vegetable oil
- 2 tbsp ice cold water
- 250 g flour
- ¼ tsp salt
- 125 g butter
Instructions
- To make the shortcrust pastry, combine the flour, salt, oil, and butter in a food processor and pulse until lumps form.
- Add the ice-cold water and mix again until the dough resembles coarse sand.
- Shape it into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
- Once chilled, roll out and press the dough into a 9-inch tart pan.
- Preheat your oven to 200°C (375°F).
- Peel, core, and slice the apples, then arrange them neatly over the pastry base.
- In a bowl, whisk together flour, eggs, 1/3 cup sugar, and crème fraîche until smooth, using a hand mixer if available.
- Pour this custard over the apples.
- Mix the remaining sugar with cinnamon and sprinkle over the top.
- Bake in the center of the oven for 40–45 minutes until golden.
- Let the flan cool for at least 15 minutes, then transfer to a serving plate.
- Sprinkle with extra cinnamon sugar if desired, and serve.
Notes
- For added flavor, use a mix of sweet and tart apples like Honeycrisp and Granny Smith.
- Don’t overwork the pastry dough—minimal handling ensures a tender crust.
- The custard sets better if the eggs are at room temperature.
| Nutrition | Value |
| Calories | 377kcal |
| Carbohydrates | 52g |
| Fibre | 3g |
| Fat | 17g |
| Protein | 6g |
| Cholesterol | 82g |
Tips To Ease Your Job!
- Use pre-made shortcrust pastry if you’re short on time—store-bought dough works well and cuts prep in half.
- Chill the tart pan with the dough inside before baking to help prevent shrinking.
- Prep the apples ahead of time and toss them in lemon juice to stop browning if you need to pause.
- Mix custard in a pourable jug for easier, mess-free distribution over the apples.
