Wednesday, May 15, 2013

Tarte Flambée Sucrée with Apples and Cinnamon Sugar - Süsser Flammkuchen mit Äpfeln und Zimt-Zucker


Today I am featuring a dessert version of the traditional Alsatian “tarte flambée","flammekueche” or "Flammkuchen". This sweet variety is a nice change to the savory version and once you have prepared the yeast dough, the tart is such a cinch to put together, allowing you to serve it “à la minute” to family and friends. And because of the cinnamon and the pure vanilla sugar that are part of the topping, this tart will smell irresistible while baking. You should enjoy this wonderful dessert tart while it is still warm. And if you feel that you should add a little bit something before you serve it, a bit of crème fraîche mixed together with some powdered sugar would be very nice but really, this tart is best eaten warm with nothing but a light dusting of powdered sugar.




At the country fair that we visited last weekend, you could enjoy fresh traditional tarte flambée as well as a sweet variety which served as the inspiration for my version of this delightful Tarte Flambée Sucrée with Apples and Cinnamon Sugar today.




Ingredients for the Dough
(the other half of the dough that you put in the fridge overnight – see yesterday´s post)

Ingredients for the Topping
  • 2 medium sized Granny Smith Apples, sliced very thinly (I left the peel on)
  • 200 grams (7 ounces) crème fraîche
  • 2 tbsp sugar
  • ½ tsp ground cinnamon
  • 1 tsp pure vanilla sugar (I use homemade vanilla sugar)
  • some powdered sugar for serving (optional)



Preparation of the Topping
  1. Take the second half of the dough out of the fridge and let come to room temperature.
  2. Pre-heat the oven to 200 degrees Celsius (390 degrees Fahrenheit).
  3. Place the dough onto a floured work surface. 
  4. Roll the dough out thinly into a round about 30 cm (12 inches) and put on a floured baking sheet or place in a baking pan (I used my vintage pie baking pan). You can also use a pizza stone if you happen to own one.
  5. Spread the dough with the crème fraîche (if the crème fraîche is too thick, you can add a bit of milk and stir until you have a more spreadable consistency). 
  6. Half two Granny Smith apples, core and slice very thinly.
  7. Arrange the apples slices in a decorative pattern on top of the crème fraîche.
  8. In a small bowl, whisk the sugar with the cinnamon and then sprinkle the cinnamon sugar evenly over the apple slices.
  9. Bake until the crust of the tart is firm and browned at the edges, 15 to 20 minutes.
  10. Transfer the tart to a wooden board. 
  11. Dust with a bit of powdered sugar (optional).
  12. Cut into wedges and serve at once. NOTE: if you serve it very hot it is best to do so on a flat wooden board so it can easily be cut up.



This is a tarte flambée that is delicious as dessert but you could enjoy it on its own, any time of day, really. Since the Granny Smith apples that I used are not too sweet, this tart has just the right balance of sweetness from the cinnamon sugar and tartness from the apples and the crème fraîche.




If you prefer it more sweet, you could choose a different kind of apple, increase the sugar or drizzle a bit of honey over the top of the baked tart.




Thick and delicious crème fraîche is a must for baking any type of tarte flambée, be it savory or sweet. It is the French version of sour cream (saure Sahne) and it is twice as rich and twice as thick. The best crème fraîche comes from a strictly controlled area of Normandy called Isigny-sur-Mer. It is manufactured from pasteurised cows' milk to which a lactic bacteria culture has been added. This thickens the cream and gives it a distinctive sharp flavor.




If you have trouble finding that ingredient, you can make your own. To make crème fraîche, combine one cup heavy cream with 2 tablespoons buttermilk, stir, cover with plastic wrap, and leave at room temperature for 12 to 24 hours, or until it has become very thick. If you refrigerate it, it will become even thicker.




24 comments:

  1. Replies
    1. Thank you very much for the compliment - how nice that you like this post. Despite the gloomy weather lately, the sun did peek through the clouds for a few minutes allowing me to take some more pictures. And I am glad that I did.

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  2. Oh, your tarts are just plain stunning! The apple is a work of art...and I could easily eat way more than my share! You are an artist, my friend.

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    1. Liz, what a lovely comment, thank you! This tart is actually nice as a dessert because there is not much dough, just a bit of that lovely crème fraîche and nice slices of apples - I enjoyed two pieces while I was working om my post.

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  3. I do make my own creme fraiche but I don't think it's quite the same as the REAL thing. I'm so jealous that for you it's an every day ingredient. This tart is amazing as are your stunning photos, i want that large piece that's already cut please!

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    1. Chris, you are absolutely right - we always, always find crème fraîche in stores around here and "the real thing" is just the best. But sometimes it is helpful to have a back-up recipe, just in case. But believe me, the crème fraîche that we find in stores around here does not even come cloe to the "original" from Isigny-sur-Mer, I was so taken by that crème fraîche when we visited Isigny, I bought it every single day and brought some home in a big cooler when we left that - that unctuousness is unsurpassed by anything we find in stores around here.

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  4. What a delicious lovely dessert. Your photos are always a joy to behold. I do love my visits to your blog. Eye Candy!!

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    1. Cindy, thank you for your kind comment - I love that expression "eye candy", sounds just wonderful!

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  5. I'll be sharing this on facebook, because it looks so perfect, so simple and so tasty! Best of all, not so sinful as chocolate, so I might be making one of this soon :)

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    1. What a kind comment and I am delighted that you like this post and will be sharing this on your facebook page - I really appreciate the support, thank you!

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  6. This is an amazing looking tart! Absolutely beautiful and I’m sure so delicious! I have to bookmark this!

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    1. Kathy, you would love this simple and delicious tarte flambée, I am sure, and sometimes it is nice to have a "different" kind of recipe on hand. I like to have a change once in a while from cookies and cakes.

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  7. This is such a beautiful treat. I love the different layer to make it so pretty. :)

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    1. Thank you kindly, Amy, just tried to make this tart flambée look nice - kind of goes with the vintage pan I thought.

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  8. The tart looks awesome and perfect.. I loved the texture.. I'm a new blogger... Do visit my blog.. http://kitchenserenity.blogspot.in/

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    1. Thanks for visiting my blog, Nilu - glad that you like this tarte flambée with apples and cinnamon! I will be taking a look at your blog now!

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  9. This looks so delicious! Definitely going to try it soon!! :)

    Greetings from Italy!

    Ely xx
    elyskitchen.wordpress.com

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    1. Ely, how nice that you visited my blog and left such a kind comment - I am glad that you enjoy this post and I will happily go and pay a visit to your blog as well!

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  10. Stunning layers of apple Andrea! This is the kind of dessert that I love, probably because it has yeast, and because a scoop of cinnamon ice cream on top goes with it wonderfully. Have a great weekend!

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    1. Thank you, Paula, this is a delightful and easy dessert and it is a bit different, which is what makes me like it even better!

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  11. Lovely sweet bites bites!
    i think this is similiar to pomme anna potato...
    great photograph too...

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    1. Thank you so much for commenting but no potatoes in this tarte flambée with Granny Smith apples. It is a sweet version of a tart that is usually served with savory toppings.

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  12. I love how you place the apple slices. So pretty! I've never made a round apple pie (because puff pastry comes in square here) but with homemade dough one day, I'd love to make a pretty apple flower like you designed. So gorgeous!

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    1. Thank you, Nami - it is always nicer to prepare food that looks appealing to the eye and no one knows that better than you because you prepare your food always in the most appealing of ways!

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