I’ve just come home from a trip to Strasbourg and Colmar where I experienced tartes flambées for the first time and enjoyed them immensely. If you scatter your tarte with a bit of Munster before baking, it will make your restaurant or home smell like truly appalling BO but the tarte will taste even more delectable. And at La Soï in Colmar we were lucky enough to experience a sweet tarte flambée with apple streusel topping (mandolined slices of apple, a light scattering of cinnamony streusel), which was just delightful in its simplicity (and perfect execution).
I shall try this. I made a similar thing with pastry a couple of weeks ago - but I decided to blind bake the pastry first. A faff! This seems far easier to make. Ideal for a lunch for one (in reduced quantities). No yeast or extra baking soda needed?
I didn't. Some have yeast but most don't now. I don't add yeast because I prefer a crisper base. I still leave the dough to prove for a bit though as it allows the gluten to develop and the dough to develop some elasticity.
Debora this tarte flambee looks divine!
Excellent idea Debora, on my list for this week.
❤️😘
This was fabulous! Thank you ☺️
I’ve just come home from a trip to Strasbourg and Colmar where I experienced tartes flambées for the first time and enjoyed them immensely. If you scatter your tarte with a bit of Munster before baking, it will make your restaurant or home smell like truly appalling BO but the tarte will taste even more delectable. And at La Soï in Colmar we were lucky enough to experience a sweet tarte flambée with apple streusel topping (mandolined slices of apple, a light scattering of cinnamony streusel), which was just delightful in its simplicity (and perfect execution).
I shall try this. I made a similar thing with pastry a couple of weeks ago - but I decided to blind bake the pastry first. A faff! This seems far easier to make. Ideal for a lunch for one (in reduced quantities). No yeast or extra baking soda needed?
No need.
I'd like this brought to me everyday please
Like all right thinking people, etc.
Oh delish!
I hope you enjoy it!
I think you left the yeast out of the recipe?
I didn't. Some have yeast but most don't now. I don't add yeast because I prefer a crisper base. I still leave the dough to prove for a bit though as it allows the gluten to develop and the dough to develop some elasticity.
You’ve totally tempted me with this one, Debora. I can’t wait to give it a go :)
Do it! It's so easy and good and just the thing with drinks.