ROSE APPLE TART

FiG TART

Thank god september has finally come and you know what this means? It means FiGS (drum beats)!!!!!!! Yes I am excited. Figs are probably my favorite fruit (tough one considering I am a fruit lover and there's soooo many incredible fruits out there). Did you know that fig trees had genras? True story. A femal fig tree can't have fruits if there is not a male fig tree near by. How romantic, eh!?

This fig tart is fresh, light, summery and super easy! The cream base is made of mascarpone and the dough is just crunchy enough. A poem. This pictures are from the small version I made (a nice little tartelette) but the recipe works for a big yummmy one.

iNGREDiENTS:

• 10 figs
• 250 gr mascarpone
• 1/2 cup heavy cream
• 1 egg white
• 2 tablespoon cane organic sugar
• 1 pie dough (recipe over here)

RECiPE:

• Preheat oven at 200°C (390°F)
• Flour your counter and roll out the dough. I used a rectangle mold (find it more classy) but it works just as fine with a round classic one.
• Put your dough in your mold on top of a parchment paper (so it won't stick and it'll be easier to take out once it's baked)
• Make some holes in the dough with a fork or a knife. Cover with another parchment paper and spread some beans or rice on top. Bake the dough for 10 minutes.
• Take the beans and parchment paper out and bake for another 15 minutes. The dough must be cooked, a little brown but not too much. 
• Leave pie shell to cool.
• Prepare the cream by mixing: mascarpone + sugar + heavy cream + beaten egg white.
• Clean and cut figs in half.
• Spread mascarpone cream onto cooled pie shell.
• Add figs on top the nicest way you can.
• ET VOiLA !

LEEK & ONiON TART

 

 

No time for a video recipe this week but i'm sure you'll manage to make this leek & onion tart anyways. If not, don't hesitate to complain and i'll shoot it right away! I love tarts. It's a tasty way to eat vegetables instead of classic sad boiled ones. And it's great for a picnic or a party where you have to bring food easy to eat with fingers. I think leeks are unappreciated and it's a shame. So go get some lonely forgotten leeks and try this recipe! (and leave me some comments ;))

iNGREDiENTS:

• one pie dough (recipe over here) just substitute sugar with chives, oregano or any herb you want.
• 4 leeks (white and pale green parts only), cleaned and chopped.
• 1 big onion, chopped
• chives or dried thyme
• 2 tbsp olive oil
• a pinch of ground nutmeg
• 3 eggs
• 300ml (1+1/4 cup) cream (i'm sure buttermilk works as well)
• a handful of grated gruyère cheese (optional)
• salt & pepper

RECiPE:

• Prepare your pie dough and leave to rest for a bit.
• Preheat your oven at 175°C (350°F).
• Over medium high heat, cook onions for 2-3 mintues in olive oil.
• Add leeks and chives (or thyme). Add salt and pepper. Cook until leeks are very tender but not brown, about 12-15 minutes, stirring often.
• Remove from heat and leave to cool.
• Roll out your dough in your round bakingpan. Butter pan before or use parchement paper (much easier to take the tart out afterwards)
• In a bowl, whisk together: cream + eggs + cheese (if using) + nutmeg.
• Mix in cooled leek and onion mixture.
• Pour into rolled out pie dough.
• Bake the tart for 30 minutes, checking after 15 it's not getting to dark. If it is, lower oven temperature. A knife inserted in the middle should help you know if it's cooked.
• Transfer to rack and cool for a few minutes.
• ET VOiLA !

LEMON TART

This lemon tart is quite easy to make and has always the must terrific effect on guests!
Check out the video recipe:

You can also find the video recipe of the pie dough. 

iNGREDiENTS:

• A pie dough (recipe here)
• 130 gr cane organic Sugar (preferable but not essential)
• 4 eggs
• 60g creme fraîche (heavy cream)
• 3 lemons (grated zest + juice) I also like to add the zest of half a tangerine.

RECiPE:

• Preheat your oven at 200°C (390°F)
• Stir the sugar and lemon zest (and tangerine if you are using some) together so it will infuse and get a nice flavor.
• Flour your counter and roll out the dough. Here, I use a rectangle mold but it works just as fine with a round classic one.
• Put your dough in your mold on top of a parchment paper (so it won't stick and it'll be easier to take out once it's baked)
• Make some holes in the dough with a fork or a knife. Cover with another parchment paper and spread some beans or rice on top. Bake the dough for 10minutes.
• Take the beans and parchment paper out and bake for another 5 minutes.
• In a mixing ball, stir together: the sugar and zest mixture and the eggs.
• Beat until it's foamy. About 5 minutes.
• Add the creme fraîche and lemon juice and mix again.
• Pour this preparation on the pie shell and bake for 15 minutes.
• The top must get darker. Let cool and take out of the mold.
• ET VOiLÀ!

PiE DOUGH

You can use this recipe for any kind of sweet tart but you can also use it for a vegetable tart. Just substitute the sugar by any herb that you like.

iNGREDiENTS:

• 100 gr of butter
• 175 gr all purpose flour
• 1 teaspoon of sugar (organic cane sugar if possible)
• 1/2 teaspoon of salt
• 60 ml of buttermilk (or 2 tablespoon of heavy cream)

RECiPE:

• Cut the butter into small pieces and leave it to cool in the fridge.
• Sift together in a mixing ball: flour + sugar + salt. (if you don't have a mixing ball you can just use your little hands. Just be sure to have all your ingredients at room temperature)
• Add butter and keep mixing for a minute or two.
• By hand pinch flat any large pieces of butter that remain.
• Add buttermilk and keep mixing until the dough comes together, about 30 seconds.
• The dough should be tacky but not sticky.
• Wrap the dough in plastic and chill for a least one hour before rolling out.
• ET VOiLÀ!

I like to double the recipe and froze the dough so i can have some whenever I need.