Special to the Daily

Bleesz's French Alsacian Apple Tart

The ingredients are six to eight apples, sugar, cinnamon, schnapps (cherry, plum, raspberry or pear), butter, pie dough, four to five eggs and half and half. Heat oven to 350 Fahrenheit. Butter a 12×15 baking dish. Core and thinly slice the apples, and place in a large mixing bowl. Add sugar, cinnamon and schnapps. Mix the ingredients. There should be liquid in the bottom from the sugar and schnapps. Place pie dough in the baking pan (it may take multiple cans of dough) and cut to fit. Coat the crust with butter and press a fork into the dough along the sides of the pan for appearance. Pour apples and liquid mixture into the pan. Place into oven for approximately 45 to 55 minutes or until the crust is brown and juices are emanating from the apples. Remove from the oven. During the baking process, crack eggs in a small bowl and add cinnamon. Add half and half and mix well. When the tart looks fully cooked, take it out of the oven, pour the egg mixture over its surface. Insert baking pan in oven for another 10 minutes. Remove from oven and allow time to rest. Recipe courtesy Raymond and Antoine Bleesz.