Alsatian Apple Tart

Sift the flour, add the salt, egg, and softened but not melted butter

Mix well, adding a little cold water

Make a ball and place it in a bowl

Let it rest in the refrigerator for 30 minutes

Roll out the dough with a rolling pin, place it in a round mold about 26cm in diameter, greased and floured

Poke the bottom with a fork

Arrange the sliced apples over the dough, sprinkling them lightly with sugar

Bake in a moderate oven for 30 minutes

Then cover with cream, made as follows: beat eggs with sugar and vanilla envelope

Add the cream slowly, beating constantly

Bake for another 20 minutes

Serve warm.