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.
Find in the last special edition of Fou de Pâtisserie, the Pastry chefs Tour de France, a beautiful source of inspiration for your summer sweet breaks.
Palace’s pastry is now available in a take-away version, as suggested by François Perret (Le Ritz Paris) or Matthieu Carlin (Hôtel de Crillon). On the menu: iced cups, mores and tacos revisited.
Many books of recipes of confined pastry chefs are available in our booksellers. Let’s talk about "Fait maison" by Cyril Lignac, " Plats de Chefs à la Maison" by Annabelle Schachmes, " A la Maison, 60 recettes de chefs au foyer" by Victoire Loup.