TARTA LA BOUIE WITH GRILLED APPLES
Provided by Food Network
Categories dessert
Time 7h5m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- For the crust: Cream the butter and granulated sugar in a stand mixer, beating until light and fluffy. Beat in the eggs, milk, and vanilla until combined.
- Whisk together the flour, baking powder and salt in a separate bowl. Add the flour to the mixer in 2 additions. Mix until the dough comes away from the sides of the bowl. Form the dough into a disc and wrap with plastic wrap. Refrigerate for at least 30 minutes and up to 1 day to chill.
- For the filling: Meanwhile, combine the half-and-half, granulated sugar, cornstarch, lemon zest, vanilla bean seeds and salt in a saucepan. Bring slowly to a boil, then simmer, whisking, until the mixture thickens, about 2 minutes. Remove from heat and allow to cool for a few minutes, then press a sheet of plastic wrap against the top of the mixture to keep a skin from forming. Cool completely.
- For the apples: Preheat a grill for cooking over medium heat.
- Put apple quarters in a bowl. Drizzle with the butter and light brown sugar and toss.
- Grill the apple quarters until lightly caramelized, 3 to 4 minutes per side. Allow to cool briefly, then thinly slice lengthwise.
- For the assembly: Preheat the oven to 350 degrees F.
- Remove the dough from the refrigerator and let sit for 5 minutes at room temperature to remove the chill so it's easier to roll.
- Lightly flour your workspace and roll out the dough to 1/4-inch thick, then carefully place in a deep-dish pie pan. Trim the edges, then crimp. Whisk the cooled filling until smooth, then pour into the shell.
- Bake the pie until the crust is golden brown (the custard filling will still be jiggly), 30 to 35 minutes. Let cool completely, then refrigerate until well chilled and the filling is set, 2 to 4 hours. Top the pie with sliced apples, a big drizzle of honey and powdered sugar.
TARTE A BOUILLIE (FRENCH CUSTARD PIE)
This recipe was found in a New Orleans cookbook and is posted as a request. I haven't made it yet, but it looks delicious.
Provided by Kim D.
Categories Dessert
Time 45m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 13
Steps:
- For crust, cream together sugar and shortening.
- Add beaten egg, flour, baking powder, nutmeg and salt.
- Knead slightly, then roll out dough on a floured surface to fit the size of your pie pan. (Crust will be thick)
- Place dough in pie pan and form it up the sides.
- Prick the bottom of the pie crust slightly with a forkfork.
- For filling, bring 2/3 cup milk to a boil.
- In a small bowl, combine 1/3 cup cold milk, beaten eggs, flour, sugar and salt.
- Slowly add the milk and egg mixture to the boiling milk and cook until thick.
- Remove from heat and add vanilla.
- Pour custard into crust and bake in a pre-heated oven at 400°F until brown.
Nutrition Facts : Calories 317.7, Fat 11.8, SaturatedFat 3.5, Cholesterol 83.6, Sodium 142.9, Carbohydrate 46.9, Fiber 0.8, Sugar 25.3, Protein 6.1
TARTE A LA BOUILE (CUSTARD PIE)
this is an old cajun recipe for a custard based pie. The pie shell is almost like a sugar cookie. The evaporated milk sets it apart from most custard pies on this site. We also just make the custard and use it as filling and frosting for a cake. it takes a lot of stirring to get the custard right, but it's worth it. Once you read the ingredients you will realize this is not for you folks on a diet.
Provided by Dus8723
Categories Pie
Time 2h40m
Yield 2 pies, 12-14 serving(s)
Number Of Ingredients 11
Steps:
- Combine 1 1/4 cups of the sugar and all the cornstarch in a mixing bowl.
- In another bowl, whisk together the milk, evaporated milk and egg yolks. Slowly add the milk mixture to the sugar mixture and blend. Pour this into a heavy bottomed pot and cook on medium heat stirring constantly until it thickens. (it normally takes me about 30 minutes).
- Remove it from the heat and add 1/4 cup of butter and 1 teaspoon of vanilla. Stir it until the butter melts and set it aside to cool.
- To make the dough, combine the remaining 1 cup of butter, the remaining 1 1/2 cups of sugar, the whole egg, the remaining teaspoon vanilla the almond flavoring the flour and baking soda in a large bowl. Stir until the dough comes together. Cover and refrigerate for 1 hour. (this is normally a very loose dough, add more flour if you'd like).
- Preheat your oven to 350.
- Divide the dough in half for your two pies. roll one half out to no thicker than 1/4". Press the dough into 2 greased and floured pie pans. (Depending how thick you roll the dough, i usually have enough left for some lattice on top the pie. If you only make one pie you will have plenty dough left for lattice).
- Puncture the bottom of the pie crust with a fork a few times and pre-bake for about 10 minutes (this step was never in the original recipe but i do it every time).
- Pour the cooled custard into the pie pan and cover with the lattice if you like.
- Bake until the crust is lightly browned, about 30 minutes, and cool before slicing.
Nutrition Facts : Calories 567.7, Fat 26, SaturatedFat 15.6, Cholesterol 138, Sodium 348.5, Carbohydrate 76, Fiber 0.7, Sugar 50.1, Protein 8.7
TARTE AUX MOUTARDE (FRENCH TOMATO AND MUSTARD PIE)
Lyon, France is considered the gastronomic capitol of the world. I moved there with the intent to learn this cuisine, and this tart is not only a family favorite but a very typical Lyonnaise dish. There are a lot of tomatoes in the summer time, so this dish became a staple. Enjoy! Great as a next day treat, and wonderful for picnic lunches.
Provided by Snackybits
Categories World Cuisine Recipes European French
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Fit the pie crust into a 9-inch pie dish. With a fork, poke holes into the bottom of the crust.
- Spread the mustard over the bottom of the pie crust in an even layer. Cover the mustard with the Swiss cheese in a layer. Arrange slices of tomato, overlapping in a spiral from the edge to the center, covering up the cheese. Drizzle olive oil over the tomatoes, and sprinkle the tart with the herbes de Provence.
- Bake in the preheated oven until the crust has browned, the cheese has melted, and the tomatoes are curled at the edges, about 20 minutes.
Nutrition Facts : Calories 415.1 calories, Carbohydrate 33.8 g, Cholesterol 19.6 mg, Fat 24.9 g, Fiber 6.9 g, Protein 11.6 g, SaturatedFat 8 g, Sodium 754.2 mg, Sugar 6.3 g
TARTE A LA BOUILLE PIES
These French pies are wonderful. I will admit that I have not been brave enough to try making these yet, but they are a Cajun "staple" when it comes to desserts.
Provided by Paula S. @louegirl
Categories Pies
Number Of Ingredients 15
Steps:
- SWEET DOUGH FOR 2 PIE SHELLS AND LATTICE: Cream sugar and butter with a mixer, then add eggs and beat well. Add vanilla. Mix flour, baking powder and salt together. Add this flour mixture a little at a time into creamed sugar, butter and vanilla. Mix a little at a time until you can manage the dough. Chill for a couple of hours before dividing into three equal balls (two for pie shells, one for lattice strips). Roll each ball out to 11 inch diameter and put two into greased pie plates. Cut the third rolled out dough ball into 1 inch strips for topping the pies with lattice.
- PIE FILLING FOR 2 PIE SHELLS: Mix all ingredients (sugar, cornstarch, salt,egg yolks,vanilla,& milks) together in a 5 quart pot with a mixer. Cook on top of the stove on medium/high heat, stirring almost constantly with a wooden spoon until it starts to thicken. Remove from heat and let stand until it gets like a pudding consistency, then pour into pie shells. Top with dough strips to make a lattice, weaving them like a basket. Brush the lattice and crust with leftover egg-whites just before you put it into the oven. Bake at 325 degrees for 20 minutes or until light brown. Let it cool before cutting and serving.
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