Flammekueche sucrée – Alsatian thin sweet tart with apples and crème fraîche Recipe
Flammekueche is usually associated with the savoury version with bacon, but in Alsace there are also sweet variations with fruit. This version is a very thin yeasted dough spread with creamy sour cream and topped with thin slices of apple sprinkled with sugar and cinnamon. The taste is like a cross between pizza and apple pie, but lighter and quicker to bake.
Prep Time
25 min
Cook Time
15 min
Total Time
40 min
Servings
6
Ingredients
- wheat flour - 250 g
- instant yeast dry - 5 g
- water - 140 ml
- oil - 2 tablespoons
- salt - 0.5 teaspoons
- crème fraîche - 150 g
- apples - 3 pieces
- sugar - 3 tablespoons
- cinnamon - 0.5 teaspoons
- powdered sugar - 1 tablespoon
Main Ingredient:
apples
Preparation
- Put the flour, instant yeast and salt into a bowl and mix. Add lukewarm water and oil, then knead by hand or with a dough hook for 5–7 minutes, until the dough is smooth and elastic.
- Shape the dough into a ball, cover the bowl with a cloth and leave in a warm place for about 30 minutes, until the dough rises slightly (it doesn’t have to double in size, it just needs to become puffier).
- Preheat the oven to 230–240°C (top and bottom heat) with the baking tray inside so it gets very hot.
- Peel the apples, remove the cores and slice them into very thin slices. In a small bowl, mix the sugar with the cinnamon.
- Transfer the risen dough onto a lightly floured work surface and roll it out very thinly into a rectangle roughly the size of your oven tray.
- Transfer the dough onto a sheet of baking paper. Spread the crème fraîche evenly over the surface, leaving a small margin around the edges.
- Arrange the apple slices on top in slightly overlapping rows. Sprinkle everything with the sugar and cinnamon mixture.
- Take the hot tray out of the oven and quickly slide the baking paper with the tart onto it. Put it straight back into the oven and bake for 10–15 minutes, until the edges are golden and the apples are lightly browned around the edges.
- Let it cool slightly, dust with powdered sugar and cut into rectangles. Serve warm or at room temperature.
Storage
In fridge:
2 days
Freezing:
No
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Recipe submitted by
Marek, Site owner
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