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Yeah, I know: As a title, that’s a trifle generic.
However, even if the version I am about to document hereinafter is a fig tart, that recipe works for any juicy fruit, so I suppose the recipe is fairly generic. And slightly incorrect too, as tarts go [insert improper tart jokes here]
What happens here is a rising brisée soaking up the juices of a spare layer of fruits. So strictly too high to be a real tart, too thick a dough to be cake, too moist to be biscuit (also only cooks once if you want to be pedantic about what a biscuit really is). However…
You know what? I don’t care. Call it anything you like. I call it SIMPLE and I call it GOOD. FRUITY is adequate too.
So what does it take?
An oven heated up at 200c
260g flour
1 teaspoon of baking powder
3 tablespoons of sugar
6 tablespoons of cream (the fluid type)
150g butter
A pinch of salt
A dusting of cinnamon (or vanilla)
Mix all this and pour into a parchment-lined deep dish.
Cut some fruits in half or segment (here figs, collected from a tree we have at work, are cut in two – that works fine with small fruits like cherries, plums, apricots, or figs. For things like peaches or rhubarb, segments work better)
Lay them on top of the dough, pressing the fruits gently into the paste – only partially as the dough will rise.
Cook in the oven for about 30 minutes.
Let it cool partially or fully before cutting and eating.
Good on its own, this can be served with cream (clotted or not), mascarpone, ice cream, or even custard.
However, even if the version I am about to document hereinafter is a fig tart, that recipe works for any juicy fruit, so I suppose the recipe is fairly generic. And slightly incorrect too, as tarts go [insert improper tart jokes here]
What happens here is a rising brisée soaking up the juices of a spare layer of fruits. So strictly too high to be a real tart, too thick a dough to be cake, too moist to be biscuit (also only cooks once if you want to be pedantic about what a biscuit really is). However…
You know what? I don’t care. Call it anything you like. I call it SIMPLE and I call it GOOD. FRUITY is adequate too.
So what does it take?
An oven heated up at 200c
260g flour
1 teaspoon of baking powder
3 tablespoons of sugar
6 tablespoons of cream (the fluid type)
150g butter
A pinch of salt
A dusting of cinnamon (or vanilla)
Mix all this and pour into a parchment-lined deep dish.
Cut some fruits in half or segment (here figs, collected from a tree we have at work, are cut in two – that works fine with small fruits like cherries, plums, apricots, or figs. For things like peaches or rhubarb, segments work better)
Lay them on top of the dough, pressing the fruits gently into the paste – only partially as the dough will rise.
Cook in the oven for about 30 minutes.
Let it cool partially or fully before cutting and eating.
Good on its own, this can be served with cream (clotted or not), mascarpone, ice cream, or even custard.