Mulberry and Pine Honey Tart
Par Thierry MULHAUPT
FOR THIS RECIPE
- For 6 servings
- The ideal way to proceed is to make this tart with wild mulberries: their taste is incomparable. With a nice pine honey, this tart is a quintessential expression of the late summer season...
1/ Sweet dough for 3 pieces of dough
- 500 g low-protein flour (T45)
- 300 g butter
- 60 g white almond powder
- 180 g icing sugar
- 5 g salt
- 100 g egg
Crumble the flour and the softened butter.
Add the almond powder and the sieved icing sugar.
Dissolve the salt in the eggs and add to the preparation.
Mix to obtain a homogenous dough, without working it too much.
Leave to rest for 12 hours in the refrigerator.
Trick: the dough can be kept in the refrigerator for one week. It can also be frozen in pieces of 300g, which have to be filmed.
2/ Almond cream
- 90 g butter
- 90 g caster sugar
- 90 g white almond powder
- 55 g egg
- 10 g corn starch
Mousse the softened butter with the sugar and the almond powder.
Add the eggs and the corn starch, mixing them without making a mousse.
- 75 g mulberry jam
- 300 g fresh mulberries
- 40 g pine honey
* L’idéal est de réaliser cette tarte avec des mûres sauvages dont le goût est incomparable. Accompagnée d’un beau miel de sapin, cette tarte offre une combinaison très nature…
With a pastry roll, spread the sweet dough to a thickness of 2 to 3 mm.
Lay a tart circle, 22cm in diameter and 2cm high.
Notch the dough with a small knife, making lattices to avoid the bottom of the tart forming a bulge while baking.
Preheat the oven at 170 °C and prebake for 10 minutes.
Garnish the bottom of the tart with the almond cream and bake for an extra 20 minutes. The dough should be well baked and the almond cream should remain soft.
Garnish the bottom of the tart with the mulberry jam.
Lay the fresh mulberries on the jam, positioning them with care.
With a spoon, let drop a dash of honey on the mulberries.
To be tasted at room temperature, with Drappier pinot noir champagne.
OUR SMALL STEPS
Chef Sébastien Bouillet in Lyon, and the international consultant Johan Martin open a pop-up around the pastry shop on 16 and 17 October at the Bouillet pastry shop in La Croix-Rousse. A unique opportunity to discover the haute couture pastries of this international ambassador of French know-how!
Laurent Le Daniel, Relais Desserts in Rennes, has just been unanimously elected President of the Confédération de la Pâtisserie. He succeeded Pierre Mirgalet, who had held this position until now.
The tenth season of the "Meilleur Pâtissier" (Best Pastry Chef), the famous show hosted by Cyril Lignac and Mercotte started this Thursday, on M6! This is now followed by "Gâteaux sur commande" (Cakes on Command), a program co-hosted by Marie Portolano and Merouan Bounekraf involving the emblematic candidates of the last 9 years.