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Home > Restaurants > Recipes > Grated-Apple Tart With Vanilla Crème Fraîche

Grated-Apple Tart With Vanilla Crème Fraîche

Provided by: Jason Wright

  • Type of Dish: Desserts: All, Desserts: Pies/Tarts
  • Servings: 6
  • Cuisine: French
  • Special Requests: Kid-Friendly
  • Reader Rating: Write a Review

Photo by Matthias Gaggl
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Pâte Brisée
1 1/4 cups all-purpose flour, sifted, plus additional for work surface
1/4 teaspoon salt
1 stick cold unsalted butter, cut in small pieces
1 egg

Unsalted butter
4 cups peeled, grated apple
1 lemon, juiced
1/4 cup golden raisins
2 tablespoons Calvados
2 eggs
1 egg yolk
2/3 cup sugar
1 cup heavy cream
Confectioners' sugar

Vanilla Crème Fraîche
1 cup crème fraîche
1 teaspoon high-quality vanilla (preferably Tahitian)
1 tablespoon instant dissolving sugar


Pâte Brisée
Mound the flour on a work surface or in a mixing bowl, and form a well in it. Put salt and butter in the well. With your fingertips, blend the flour, salt, and butter until you have a crumbly dough. Add egg, then 1 tablespoon cold water. Knead with your fingertips until the dough easily forms a ball, but do not overwork it. Wrap the ball in plastic wrap, and refrigerate for at least 1 hour.

Flour a work surface, and roll the pâte brisée into a circle big enough to line a 10-inch tart pan. Butter the pan, press the pastry into it, and refrigerate for at least 30 minutes.

Toss the grated apple with the lemon juice, and set aside. Put the raisins, Calvados, and 1 tablespoon water in a small saucepan. Bring to a boil, and immediately remove from heat. Set aside.

Preheat oven to 375 degrees.

Break eggs into a large bowl, and add egg yolk. Whisk in sugar until it dissolves. Stir in cream. Add apples and raisins, and mix thoroughly. Fill the pastry shell with this mixture, and bake the tart for about 40 minutes, or until the pastry is golden brown. Sprinkle the tart with confectioners’ sugar before serving with vanilla crème fraîche.

Vanilla Crème Fraîche
Mix all of the ingredients together in a bowl. Serve lukewarm or at room temperature, sprinkled with a light dusting of confectioners' sugar.

(Published 2004)

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