Tags: baking, bread, tart
Nancy Silverton’s Brioche Tart with White Secret Sauce is known as “the tart that made Julia cry.” If you don’t know why, then you’ll just have to watch the end of this video to see. We’ve used brioche before to make tarts, back in the BFMHTY days. Seems unusual and maybe it’s just called a tart because of its shape, but brioche is a good base to hold up to juicy fruit. This tart has a quick and easy crème fraiche (although I really used labneh) custard filling and is topped at serving time with a “secret sauce” and poached fruit. I didn’t need a box of tissues to eat this myself, but it’s plenty good, thankfully, as there’s a lot to do to if you make all the components.
Formed in a ring or a cake pan, the brioche bakes up golden and fluffy, with a tall back crust. I was a bit worried that the custard in the center wouldn’t set, but it did. “White Secret Sauce” sounds a little dodgy to me, but really it’s innocent enough…a sabayon folded with whipped cream. The sabayon is made with caramelized sugar and wine, but if you didn’t want to take the time to make it, the tart would be absolutely fine, and a bit less sweet, with just some fruit for garnish. I quick-poached some ripe apricots and plums in a portion of my caramel-wine syrup, but again, if you can’t be bothered and have nice fresh fruit, just use it as-is or macerate it with a light amount of sugar. You can also use dried fruit, in which case I do think they would be better plumped in liquid.
Tags: baking, fruit, tart
Okay, so this recipe isn’t from BWJ, BCM or even BFMHTY, but it is from another Dorie book, Around my French Table, so I’m trying to pass it off as a rewind this week and hope no one calls me out on it. Also, I’ve made it before, but I liked it enough to play around with it again.
I don’t have a lot of new insight or commentary to add here. It’s still so tasty! I just wanted to show that, even though cherries (which I used last time) are the traditional Gâteau Basque fruit filling, you don’t have to be bound by tradition. Here, along with pastry cream, I used roasted strawberries that I had leftover from last week’s shortcake. The delicious cookie-like double crust would be great sandwiching so many different fruits. Using fruit that’s cooked in some way, whether that be candied, roasted, jammed or sauced, is most ideal, since the fruit is concentrated and you’ll have less liquid seeping into the crust. I plan to try jammy plums next time.
Tags: baking, citrus, tart
I only seem to get my hands on a few blood oranges each winter and when I do, I always think I should to do something special with them. That’s why last week I took Dorie’s Pink Grapefruit Tart and turned it into a blood orange one. This tart is a take on a favorite of hers called Pétale de Pamplemousse from Hugo & Victor, a swanky shop in Paris. It has a sweet tart shell with a layer of lemon-almond frangipane cream hidden under a rich citrusy crémeux. Frangipane we’ve done before, but crémeux is a pastry cream luxuriously enriched with heaps of butter and softly set with gelatin. These several steps each have their own wait times as well, so it’s best to spread the process out over two days.
OK, here’s where I ran into trouble on this one…I’m not a vegetarian, but I don’t eat red meat so I try to avoid gelatin, too. I also try to not get too crazy about it, because I’ve worked in kitchens for years and I know that gelatin gets slipped into things one would never even suspect. But if I know it’s in there, I don’t go for it on a menu and I don’t make it at home. The word “crémeux” is a tip-off that gelatin is involved (although some chocolate ones don’t need it to set), so I wanted to find my way around that to make this tart. I tried agar-agar once, likely messed it up, and haven’t tried it again (although Zosia did and it looks great!). I tried fish gelatin another time, had good success, but have since decided that I’m creeped out by it. Poking around, I found that I had half a packet of a plant-based kosher gelatin in the cupboard. I have absolutely no clue what I did with the other half of the packet…I remember buying the stuff but have no memory of using it….but it was about equal in amount to half the gelatin called for in the recipe, so I made a half-batch of everything (for a 7-inch tart) and added that to my cremeux base. The next morning, however, my crémeux was still very loose, so either the setting ratio is different (the packet didn’t compare it to regular gelatin), or it was too old (I admit that I’d had it in the cupboard for quite a long time). I broke down and brought home a leaf of sheet gelatin from work that night, scraped the cremeux back into the mixer, blitzed in the bloomed gelatin leaf and poured it straight into the crust to set. Fine, that worked.
This tart was beautiful and perfectly delicious, and fresh citrus can certainly brighten up a frosty late Februaury day. Dorie says you could omit the almond cream to skip a step and keep it simpler, but I really think the flavor adds a lot to the tart. All that said, while I’m willing to tinker around with different gelatin alternatives (has anyone tried Natural Desserts Vegan Jel??), I’m not sure this will be a repeater for me. If I make something this butter-heavy, generally I want it to be because frosting is involved…yeah, yeah, I’m a cake person.
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Tags: savory, tart
This Alsatian Onion Tart is our third Michel Richard puff pastry recipe in a row! This is a great easy recipe to toss together for brunch or lunch (or dinner) if you have some puff in the freezer already. It’s actually designed to use scrap puff pastry that’s been rerolled, but I didn’t have enough scrap and sacrificed a fresh sheet. It was worth it.
This is very similar to the flammkuchen I like to get at German beer hall in my neighborhood (except I think they use a flatbread base instead of puff pastry). It’s almost like a pizza topped with slightly sweet, soft onions simmered in chicken broth, bacon and a touch of cream. I put some fresh thyme on mine, too…hopefully the Alsatians won’t mind.
While the recipe specifies four very large onions for the topping, two of my onions were most definitely small and the other two were medium-sized at best. I was crying so freaking much chopping them, I don’t think I could have physically handled anymore. I had plenty for a nice thick layer anyway. I actually thought it looked like too much cooked onion but I put it all on there. Also, I used turkey bacon instead of slab bacon so I skipped the blanching step and just gave it a quick sauté. Oh yeah, and I baked my tart at 400° because I like puff to be a little browner than I’ve found I can get it at 350°. You can prep the components a day in advance and assemble the tart right before baking.
The recipe says this tart is best just baked, but I had leftovers that I reheated in a 325° oven the next day, and they were great.
Tags: baking, fruit, tart
Somehow I almost never miss a week of TWD but I hadn’t made an FFWD recipe in like forever. When I saw that Gâteau Basque was up, I thought it would be a good time to pop back around and say hello. Not surprisingly, Gâteau Basque is a traditional pastry of the French Basque Country. You can read up on it here and here, but it’s basically a layer of either pastry cream or cherry jam sandwiched between two almost cookie-like tart crusts. Hmmm…I wonder if it was the inspiration for Dorie’s Not-Just-For-Thanksgiving Cranberry Shortbread Cake?
We made Gâteau Basque on weekends at the shop where I used to work (and they probably still do). We used a bit of almond flour and almond extract in our dough there, so I had assumed that flavoring was traditional…but that’s not in Dorie’s version, so maybe it’s not. Sometimes less is more, but sometimes more is more, so at the shop we always filled ours with pastry cream and fruit. I can admit that I’m a little greedy when it comes to sweets, and “more is more” is the way I like it, so that’s what I did here at home, too. I didn’t have cherry jam but I did have some dark cherries that I candied a couple of weeks ago…I dropped them on top of the pastry cream and they worked nicely.
This is pretty easy to make, and you can bust out all the components a day ahead of time. The dough is sticky, but forgiving, and you can even more or less pat it into the round shapes you need without too much rolling. It’s really delicious, and beautiful, too, with a pretty crosshatch pattern on top of the golden crust. For the recipe, see Around my French Table by Dorie Greenspan (it’s also here). Don’t forget to check out my fellow francophiles’ posts.