BELGIAN TARTE AU FROMAGE
The tarte au fromage resembles a ricotta cheesecake in flavor and texture, but it is made with a mixture of creme fraiche and farmer cheese; a layer of applesauce is hidden under the filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 5h40m
Yield Makes one 9 1/2-inch tart
Number Of Ingredients 16
Steps:
- Dough:Mix together flour, sugar, yeast, water, egg yolk, and salt in the bowl of a stand mixer fitted with the dough hook until a dough is formed, about 3 minutes. Add butter, and mix until incorporated, about 3 minutes (dough will be sticky). Transfer dough to a buttered bowl, cover with plastic wrap, and let rise at room temperature until almost doubled, about 1 hour. Punch down dough, cover, and let rise 30 minutes. Refrigerate dough, still in bowl and covered, until firm, about 2 hours.
- Punch down dough. Roll out into a 12-inch round on a lightly floured surface. Fit dough into a buttered 9 1/2-by-2 1/2-inch fluted tart pan with a removable bottom, pressing dough up to rim of pan. Prick dough all over with a fork, cover loosely with plastic wrap, and let rise 30 minutes.
- Filling:Preheat oven to 350 degrees with rack in lowest position. Whisk together 3/4 cup sugar and the flour. Whisk together farmer cheese, creme fraiche, egg yolk, salt, and vanilla; stir in sugar mixture, then butter, with a wooden spoon.
- Beat egg whites with a mixer on medium speed until foamy. Raise speed to medium-high, and gradually sprinkle in remaining 1/4 cup sugar. Beat until medium glossy peaks form, about 4 minutes. Fold half the egg whites into cheese mixture to lighten, then fold in remaining egg whites.
- Spread applesauce in crust, and pour filling on top of applesauce. Bake 30 minutes, then check crust; if it is starting to brown significantly, tent edge with foil. Bake until crust is deep golden brown and filling is puffed, golden, and just set (it should barely wobble when very lightly shaken), about 25 minutes. Let cool, undisturbed, on a wire rack 1 hour. Unmold tart, and let cool at least 30 minutes. Tart is best served slightly warm but can also be served at room temperature.
TARTE AUX POMMES
At my language school in France, they served a tarte aux pommes in the cafeteria. I was determined to find out how to make it. Since the tarte really is about the apples, I chose the Jonagold apple: not too sweet or too tart, it has the perfect balance. (Note: you'll only use half of the crust, so reserve the other half for another tart. It'll stay fresh in the freezer for up to 2 weeks.)
Provided by Jonathan Waxman
Categories dessert
Time 2h30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Crust: Place flour on a clean surface (preferably marble, granite, or wood). Make a well in the center. To the well, add salt, sugar, butter, and 1 tablespoon ice-cold water. With your fingertips, push the flour and butter together until large clumps form, adding more water if the mixture seems too dry to come together. When the mixture begins to look shaggy, begin pushing it forward with the heel of your hand. Continue pushing it together until the flour and butter are a single mass of dough. Wrap in plastic and chill for at least 1 hour (or freeze up to 2 weeks).
- Parbake crust: Preheat oven to 375 degrees F. Place a box grater into the glass pie dish. Grate half of the chilled (or frozen) dough on the wide holes of a box grater directly onto the bottom of the pie dish. Gently press the dough into the bottom of the dish; it should be ¼-inch thick. (Grate additional dough if it's too thin. Reserve remaining dough for another tart.) Lightly butter one side of a sheet of parchment paper and lay it onto the dough, buttered side down. Fill the pie dish with pie weights, dried beans, or uncooked rice, and bake for 10 minutes. Remove weights, beans, or rice and parchment paper, and continue baking uncovered until lightly brown, 10-15 minutes.
- Apple filling: Cut apples in half, core, and trim stem. Cut into very thin half-moon slices and place into a large mixing bowl.
- In the bowl, toss the apples with half of the melted butter and all but 2 tablespoons of the sugar. Pile the apples into the parbaked crust, then drizzle the remaining butter and sprinkle the rest of the sugar on top. Bake until golden brown and bubbly, 35-40 minutes.
- Remove the tarte from the oven and cool slightly, 10 minutes. Transfer to a cutting board and cut into pieces. Serve warm or room temperature.
TARTE AU FROMAGE
Steps:
- Preheat the oven to 350 degrees, and butter a 10-inch springform pan.
- Beat together the milk, farmer's or ricotta cheese, crème fraîche, egg yolks, sugar, lemon zest and juice, vanilla, and salt in the bowl of an electric mixer or another large bowl. Toss the flour with the raisins, if using, and add to the cheese mixture.
- Beat the egg whites to stiff peaks in a clean bowl with clean beaters. Gently fold them into the cheese batter in three batches. Pour into the greased pan, and bake for 40 minutes, or until golden and firm in the center. Allow to cool for at least 20 minutes before unmolding.
TARTE AU FROMAGE WITH LEMON CREAM AND BLUEBERRY COMPOTE
This not-too-sweet tart is the perfect ending to a spring meal. The key to keeping the pastry nice and crisp is to bake it ahead and then scoop out some of the center, to make room for the filling. Don't overmix the ricotta filling or you'll smooth away those luscious natural curds in the cheese. At Lucques, we add dried blueberries to the fresh blueberry compote, giving it an unexpected chewiness.
Number Of Ingredients 24
Steps:
- Defrost the puff pastry slightly and unfold it onto a parchment-lined baking sheet. Use a paring knife to score a 1/2-inch border around the edge of the pastry. Brush the border with water and sprinkle with 1 tablespoon sugar. Place the puff pastry (on the baking sheet) back in the freezer for at least 30 minutes.
- Preheat the oven to 350°F.
- Remove the pastry from the freezer and bake about 30 minutes, until it's golden brown and cooked through (if you underbake the pastry, the ricotta filling will make it soggy). Remove the pastry from the oven and let it cool.
- Turn the oven down to 325°F.
- Meanwhile, whisk together the eggs, egg yolk, remaining 1/2 cup sugar, cream, vanilla, lemon zest, and salt in a medium bowl. Add the ricotta, and stir in gently to incorporate, without overworking it.
- Remove the top layer of pastry from the area inside the 1/2-inch border. Press down the remaining pastry with your fingers, to flatten it. Spoon the ricotta mixture into the center of the tart. Use a rubber spatula or the back of a spoon to distribute the filling evenly just up to the 1/2-inch border.
- Bake 30 to 40 minutes, until the ricotta mixture is set (look for "Jell-O motion") and just starting to color on top.
- Cut the tart into six squares and garnish with dollops of the lemon cream and blueberry compote.
- Whisk together the eggs, egg yolk, sugar, and lemon juice in a small nonreactive pot. Cook over medium heat about 10 minutes, stirring constantly (alternating between a whisk and a rubber spatula), until the lemon curd has thickened to the consistency of pastry cream. It should coat the back of a spoon, and when you run your finger through the custard on the back of the spoon, it should leave a clean line that holds its shape even when you tilt the spoon. Remove the pot from the heat and whisk in the butter. Season with a pinch of salt, and chill in a nonreactive dish.
- When the lemon cream has chilled completely, transfer it to a bowl. Whip the heavy cream until it holds stiff peaks and gently fold it into the lemon cream.
- Place the sugar in a medium pot. Split the vanilla bean in half lengthwise, and use a paring knife to scrape out the seeds and pulp into the sugar. Add 1/3 cup water and bring to a boil over medium heat, without stirring. Cook about 10 minutes, swirling the pan occasionally, until the mixture is an amber caramel color.
- Meanwhile, stir 1 tablespoon water into the cornstarch (this is called a "slurry" and will help thicken the fruit juices).
- When the sugar has reached an amber caramel color, add half the fresh blueberries and the brandy to the pot. The sugar will harden. Cook for a minute or two over low heat, stirring gently, until the berries release their juices and the sugar dissolves.
- Strain the mixture over a bowl, and return the liquid to the pan, whisk in the cornstarch slurry, and cook another minute, stirring often, until it comes to a boil. Transfer the cooked berries to the bowl and stir in the remaining fresh and the dried blueberries. Pour the thickened juices over the berries, and stir to combine.
- You can make the blueberry compote the day before. The lemon cream can be made ahead up to the point when you fold in the cream, which should be done right before serving.
TARTE AU FROMAGE
This is a recipe from my greatgrandmother. So I can assure you it's pretty old, so very traditional. This pie is eaten in the Brussel region in Belgium. It takes a some time to make, but it's definitely worth it!
Provided by Maiumlteacute G.
Categories Dessert
Time 4h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 16
Steps:
- For the dough: Mix flour, sugar, yeast, warm water and egg.
- Add the butter and the salt.
- Leave for 2-3 hours. Roll out the dough and put it in a pie form, prick it with a fork and leave for 1/2 hour.
- Put the applesauce on top of the dough.
- Mix the other ingredients in the order stated and put on top of the applesauce.
- Bake for 45 min at 180 °C.
Nutrition Facts : Calories 289.9, Fat 12.9, SaturatedFat 7.5, Cholesterol 122.4, Sodium 124.5, Carbohydrate 38.1, Fiber 1.2, Sugar 14.4, Protein 5.9
TARTE AUX FRAISES
Provided by Alessandra Stanley
Categories brunch, dessert
Time 1h15m
Yield Sixteen tartlets
Number Of Ingredients 9
Steps:
- In a small, heavy-bottomed saucepan, scald the milk with half the vanilla bean over medium-high heat. Remove from heat, cover the pan and let infuse 10 to 15 minutes.
- In a bowl, whisk together 2 of the egg yolks with the sugar. Whisk in the 2 tablespoons of flour. Remove the vanilla bean from the milk and slowly whisk the milk into the yolk mixture. Return the mixture to the pan and bring to a boil, whisking continuously. Lower the heat and continue to cook, whisking, for about 2 minutes or until the mixture has thickened.
- Pour into a bowl and place a piece of plastic wrap directly on the mixture. Let cool.
- Preheat the oven to 400 degrees.
- In a food processor fitted with a steel blade, process the 1 1/4 cups flour, butter and 1 tablespoon confectioners' sugar until combined. Add the remaining egg yolk and, with the processor still running, add the water slowly until the dough begins to hold together and pull away from the sides of the processor bowl. Form the dough into a ball and flatten into a disk.
- Place the dough between 2 sheets of wax paper or plastic wrap to facilitate the rolling and roll out to a thickness of 1/8 inch. Line 16 3-inch tartlet molds with the pastry. Prick the dough all over with a fork. Place the molds on a baking sheet and bake for 12 to 15 minutes, or until slightly browned. Remove the shells from the molds and allow to cool completely.
- To assemble the tartlets, fill each shell with a heaping teaspoon of the pastry cream, top with the sliced strawberries and dust generously with confectioners' sugar.
Nutrition Facts : @context http, Calories 109, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 4 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 9 milligrams, Sugar 6 grams, TransFat 0 grams
TARTE AU FROMAGE
This is absolutely delicious. You can prepare the sauce in advance, just cover and chill until you need it. Serve this with a crisp green salad. If you can't find Lancashire cheese I expect cheddar would work just as well.
Provided by Kitzy
Categories Savory Pies
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Prepare the pastry. Roll out and line a deep 20cm (8 inch) loose-based cake tin. Chill for 30 minutes, then bake blind at 190C for 15 minutes. Remove the paper and cook for another 5 minutes. Leave to cool in the tin.
- To make the filling melt the butter in a saucepan on a low heat, blend in the flour, then add the milk a little at a time, stirring continuously.
- Beat in the grated cheese, then the egg yolks one at a time. Stir until the cheese has melted. Stir in the chives, parsley and Tabasco sauce. Take off the heat.
- Whisk the egg whites in a bowl until they form stiff peaks, then fold them into the mixture. Pour the mixture immediately into the pastry case. Bake at 200C for 30 minutes until it is well risen and golden.
- Serve immediately.
Nutrition Facts : Calories 597.1, Fat 39.6, SaturatedFat 15.2, Cholesterol 354.2, Sodium 522, Carbohydrate 42.5, Fiber 2.6, Sugar 0.8, Protein 17.2
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