Tarte Vaudoise Recipes

TARTE TATIN

Steps:

• Preheat the oven to 425 degrees F.
• Peel and core the apples, then cut them into quarters.
• Spread the butter on the bottom of a 12-inch ovensafe nonstick skillet. Mix the sugar, salt and vanilla together to evenly distribute the caviar. Sprinkle the sugar mixture evenly over the butter. Squeeze over the lemon juice.
• Place the apple quarters cut-side up on top. Remember, the bottom will become the top so make it look pretty. Put the pan over medium heat and cook until the sugar melts, caramelizes and begins to thicken. The apples will release their juices during this process, so it could take 10 to 15 minutes. If the juices start getting too dark, lower the heat a little.
• While the apples are cooking, take the puff pastry out of the fridge. Use a knife to cut a circle just big enough to fit over the top of the apples in the skillet. Keep chilled.
• When the sugar has caramelized, place the pastry circle over the apples, gently tucking in the sides. Transfer to the oven and bake until the pastry is risen and golden brown, 15 to 20 minutes. Let rest 10 to 15 minutes.
• Carefully turn the tarte tatin out onto a serving plate. Serve with whipped cream.

TARTE FLAMBEE (ALSATIAN BACON & ONION TART)

Steps:

• Place bacon in a skillet and cook over medium-high heat until cooked but not crisp and fat has rendered out, about 8 minutes. Drain in a strainer; reserve the fat.
• Place skillet back over medium heat. Add sliced onions. Cook briefly just until they lose their raw edge and soften up slightly, 3 to 5 minutes. Add a teaspoon or 2 of bacon fat if pan seems too dry. Remove skillet from heat and allow to cool to room temperature.
• Mix fromage blanc, creme fraiche, nutmeg, salt, black pepper, and cayenne pepper together in a mixing bowl.
• Place 1 ball of pizza dough on a well-floured surface. Flatten and roll out to a 10- or 12-inch thin circle. Transfer to a cold cast iron pan. Heat over medium-high heat to pre-cook the bottom of the crust. As dough heats and bubbles appear, deflate them with the tines of a fork so crust ends up thin and crisp (not chewy). When bottom is nicely browned and just about to start getting charred, 5 to 7 minutes, remove from heat. Repeat with remaining dough.
• Spread a generous amount of cheese mixture over the crust. Top evenly with some onions and then the bacon. Broil 5 or 6 minutes until edges are browned and starting to lift. Repeat for remaining tartes.

TARTE AU SUCRE FRANCAISE (FRENCH CANADIAN SUGAR PIE)

Steps:

• Preheat oven to 350 degrees.
• In bowl, mix brown sugar and flour.
• In seperate bowl, whisk together milk, eggs and vanilla.
• Gradually add to flour mixture mixing well.
• Place cookie sheet under pie crust.
• Fill pie crust with mixture.
• Drop cold butter cubes throughout mixture.
• Cook for 45 to 50 minutes, until outside edges are firm and center is slightly jelly like.
• Refrigerate completly.
• Serve with whipped cream or vanilla ice cream.

TARTE VAUDOISE

Steps:

• Preheat the oven to 450°F. After refrigerating the dough, prick it all over with a fork. Combine the sugar and cream and spread the mixture over the bottom of the dough. Sprinkle with cinnamon.
• Bake until the crust is golden brown, 10 to 15 minutes; cool completely before serving.
• Use 1/2 cup brown sugar creamed with 1 egg and 2 tablespoons butter. Omit the cream and cinnamon and proceed as directed.

CHESTNUT-HAZELNUT TARTS

Steps:

• For the Chestnut Sauce
• Put the milk, chestnut puree, crème fraîche, and salt in a blender. Blend until very smooth.
• Scrape into a bowl, cover with plastic wrap, and refrigerate until you're ready to serve the dessert or for up to 2 days.
• For the Tarts
• Divide the dough in half and roll each piece out into a rectangle about 9 x 14 inches and 1/16 inch thick. Place the dough on parchment-lined baking sheets and refrigerate for 30 minutes. Cut the dough into 3 1/2-inch circles and line twelve 2 1/4-inch tart rings with the dough. Set on a Silpat- or parchment-lined baking sheet and refrigerate for at least 30 minutes.
• Heat the oven to 425°F or 400°F on convection.
• Whisk the crème fraîche, sugar, and flour together.
• Trim the excess pastry and prick the shells-bottom and sides-with a fork. Put some chopped marrons glacés and hazelnuts in each shell and spoon in the crème fraîche mixture, filling the shells no more than one-quarter full. Dust lightly with cinnamon.
• Bake the tarts until the shells are golden brown and the filling is translucent, about 14 minutes. Rotate the baking sheet halfway through baking. The filling will bubble up and probably overflow and then subside as you bake the tarts. Let cool for a few minutes, then remove the tart rings. Slide the tarts back into the oven for 1 to 2 minutes, to crisp the outside of the pastry.
• To Serve
• Spoon some chestnut sauce on each plate. Top with a tart and garnish with hazelnuts and marrons glacés.

TARTE AU CAMEMBERT (FRENCH CHEESE TART)

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Beat eggs in a medium bowl; add heavy cream, green onions, salt, and pepper and mix well. Pour into the crust.
• Slice Camembert thinly and add to the filling. Place tart on a baking sheet.
• Bake in the preheated oven until crust is golden and cheese is melted and a bit crunchy, about 25 minutes. Serve immediately.

AUTHENTIC PAPET VAUDOIS

Steps:

• Cook the onion with butter in a large skillet under medium-high heat until soft, not brown.
• Add the leeks and potatoes. Season with salt, pepper and nutmeg.
• Add the wine and beef stock, cover and simmer for 25 minutes until the potatoes are lightly cooked.
• Meanwhile, pre-boil the sausages in a pot containing just enough water to cover the sausages. Cook until the sausages are two-thirds done, between 15 and 30 minutes depending on the size of the sausages.
• Drain the leek/potato mixture and simmer for 5 more minutes. Don't drain completely if you want to keep some of the wine taste.
• Add the cream to the drained potatoes and leeks and stir.
• Lay the pre-boiled sausages on top.
• Cover and simmer for a further 3-4 minutes.
• Sprinkle with chopped parsley and serve.

TARTE AU SUCRE

Steps:

• Heat the oven to 400 degrees. Make the crust by combining the flour, salt and sugar in a large bowl. Cut the butter into the flour with a fork or pastry blender until the mixture is the texture of coarse meal. Sprinkle a tablespoon of ice water at a time over the dough, lifting and tossing it with the fork. When it begins to come together, gather the dough, press it into a ball and then pull it apart. If it crumbles in your hands, it needs more water. Add a teaspoon or two more water, as needed.
• Flatten the ball of dough and roll between two sheets of plastic wrap into a circle 10 inches in diameter. Remove the plastic and lay the dough into a 9-inch tart pan, press into place and remove excess dough. Place in the freezer.
• Meanwhile, make the filling by beating the eggs in a bowl. Gradually whisk in the flour. Add the cream and maple syrup and whisk until combined. Pour into the crust-lined pan. Cook until the middle still jiggles but is solid, 25 to 30 minutes. Serve with créme fraîche.