Tarte A La Bouillie Recipes

TARTA LA BOUIE WITH GRILLED APPLES

Steps:

• For the crust: Cream the butter and granulated sugar in a stand mixer, beating until light and fluffy. Beat in the eggs, milk, and vanilla until combined.
• Whisk together the flour, baking powder and salt in a separate bowl. Add the flour to the mixer in 2 additions. Mix until the dough comes away from the sides of the bowl. Form the dough into a disc and wrap with plastic wrap. Refrigerate for at least 30 minutes and up to 1 day to chill.
• For the filling: Meanwhile, combine the half-and-half, granulated sugar, cornstarch, lemon zest, vanilla bean seeds and salt in a saucepan. Bring slowly to a boil, then simmer, whisking, until the mixture thickens, about 2 minutes. Remove from heat and allow to cool for a few minutes, then press a sheet of plastic wrap against the top of the mixture to keep a skin from forming. Cool completely.
• For the apples: Preheat a grill for cooking over medium heat.
• Put apple quarters in a bowl. Drizzle with the butter and light brown sugar and toss.
• Grill the apple quarters until lightly caramelized, 3 to 4 minutes per side. Allow to cool briefly, then thinly slice lengthwise.
• For the assembly: Preheat the oven to 350 degrees F.
• Remove the dough from the refrigerator and let sit for 5 minutes at room temperature to remove the chill so it's easier to roll.
• Lightly flour your workspace and roll out the dough to 1/4-inch thick, then carefully place in a deep-dish pie pan. Trim the edges, then crimp. Whisk the cooled filling until smooth, then pour into the shell.
• Bake the pie until the crust is golden brown (the custard filling will still be jiggly), 30 to 35 minutes. Let cool completely, then refrigerate until well chilled and the filling is set, 2 to 4 hours. Top the pie with sliced apples, a big drizzle of honey and powdered sugar.

TARTE A BOUILLIE (FRENCH CUSTARD PIE)

Steps:

• For crust, cream together sugar and shortening.
• Add beaten egg, flour, baking powder, nutmeg and salt.
• Knead slightly, then roll out dough on a floured surface to fit the size of your pie pan. (Crust will be thick)
• Place dough in pie pan and form it up the sides.
• Prick the bottom of the pie crust slightly with a forkfork.
• For filling, bring 2/3 cup milk to a boil.
• In a small bowl, combine 1/3 cup cold milk, beaten eggs, flour, sugar and salt.
• Slowly add the milk and egg mixture to the boiling milk and cook until thick.
• Remove from heat and add vanilla.
• Pour custard into crust and bake in a pre-heated oven at 400°F until brown.

TARTE A LA BOUILE (CUSTARD PIE)

Steps:

• Combine 1 1/4 cups of the sugar and all the cornstarch in a mixing bowl.
• In another bowl, whisk together the milk, evaporated milk and egg yolks. Slowly add the milk mixture to the sugar mixture and blend. Pour this into a heavy bottomed pot and cook on medium heat stirring constantly until it thickens. (it normally takes me about 30 minutes).
• Remove it from the heat and add 1/4 cup of butter and 1 teaspoon of vanilla. Stir it until the butter melts and set it aside to cool.
• To make the dough, combine the remaining 1 cup of butter, the remaining 1 1/2 cups of sugar, the whole egg, the remaining teaspoon vanilla the almond flavoring the flour and baking soda in a large bowl. Stir until the dough comes together. Cover and refrigerate for 1 hour. (this is normally a very loose dough, add more flour if you'd like).
• Preheat your oven to 350.
• Divide the dough in half for your two pies. roll one half out to no thicker than 1/4". Press the dough into 2 greased and floured pie pans. (Depending how thick you roll the dough, i usually have enough left for some lattice on top the pie. If you only make one pie you will have plenty dough left for lattice).
• Puncture the bottom of the pie crust with a fork a few times and pre-bake for about 10 minutes (this step was never in the original recipe but i do it every time).
• Pour the cooled custard into the pie pan and cover with the lattice if you like.
• Bake until the crust is lightly browned, about 30 minutes, and cool before slicing.