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- Autumn Tart-

Méthodes

For 6 to 8 persons 

 

Ingredients

  • Crust pastry
  • Preparation of fruits
  • Crème Grand-Mère

 

 

Crust pastry

  • 300 g flour
  • 2 g salt
  • 115 g icing sugar
  • 40 g almond powder
  • 150 g butter
  • 1 whole egg

 

Give the butter a sandy texture at room temperature with the flour, the salt, the sugar and the almond powder.

Add the whole egg.

Put away in the refrigerator.

 

 

Preparation of fruits

  • 2 apples
  • 2 pears
  • 2 fresh figs
  • A few dry fruits for the décor: almonds, hazelnuts, pistachio nuts and walnuts

 

Peal and empty the apples and the pears, cut in rather big pieces.

At a gentle simmer, poach the pieces of fruits during 10 minutes in the 500 g of milk and the 50 g of honey intended for the crème Grand-Mère.

Drip-dry the poached fruits making sure you keep the milk and the honey.

Roast the dry fruits in a pan until they become coloured.

 

 

Crème Grand-Mère

  • 500 g whole milk
  • 50 g honey
  • 100 g brown sugar
  • 3 egg yolks
  • 40 g Maïzena

 

Bring the milk and the honey to the boil.

Mix the sugar with the egg yolks.

Incorporate the Maïzena, pour into the milk and let simmer for 3 to 4 minutes at medium heat.

Put away in the refrigerator.

 

 

 

Dressing

Lower the crust pastry to a thickness of 3 mm approximately.

Line a tart mould on a height of 2 cm.

Bake blind in an oven at 130°C during approximately 20 minutes.

Leave to cool before adding the crème Grand-Mère and scatter with poached fruits.

Put back in the oven at 180°C (355°F), during 15 minutes, and leave the tart to cool before finishing.

 

 

Finish

Spread a thin film of apple jelly with a brush, which you will have previously heated to make it liquid.

Lay the cut fresh figs and sprinkle with the previously roasted dry fruits.

 

This tart can come with fleur de sel caramel and vanilla ice cream.

Member author
Bernard BESSE

For four generations of Borzeix-Besse only the best ingredients have been used.The unique perfume of the blueberry and the flavour of nuts are combined in wonderful gastronomic alliances.And when one experiences the crunchy sea-salt seasoned caramel heart of the pure Caribbean chocolate « Moelleux [...]

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