Bonjour novembre
[Hello November]
Is it just me, or do you also feel like that – more than any other month – tarts belong to November?
It usually happens without a warning. And without a calendar.
A day or so after waiting on the sidewalk – jumping, whistling, screaming – for a cab to have its light on. Oh yes, it is indeed the thirty-first of October, with its thrills taken onto the streets.
Doughs are made; in a music that goes along the lines of pâte brisée, pâte sucrée, pâte feuilletée. Wrapped in clingfilm, and kept in the fridge or in the freezer.
Then they get rolled. And topped with those autumn fruits that taste like nights by the fireplace.
The unofficial November tart-list.
1. Pecan tart. In fact, as I’m writing this, I have this one in the oven. Without the addition of chocolate chips.
2. The perfect tarte tatin. Possibly with a lot of butter and sugar. And maldon sea salt, just so.
3. Pumpkin pie. Because, I can’t really stay away from it.
4. A caramelised garlic focaccia.
5. Christophe Felder‘s chocolate clafoutis. Certainly not a tart, but we’ll pretend it is for the sake of winter leggings and furry boots.
6. A Japanese cheesecake. With matcha.
7. Quiche, and its mushrooms, lard crust and emmental by the kilogram.
8. Triple chocolate tart. Yes, I’m that much of a chocolate lover.
9. An eggless stabiliser-less ice-cream base recipe. Oooh well, I hear tarts and ice-cream belong to each other.
10. Cloud-shaped choux. Because pastry + filling = tart-ish. Noooow, I’m the tart right?
And because no matter how deep we are in the tart-making, we all need a reliable pâte brisée recipe. Mine comes from my grand-mother.
A treasure, by any mean.
Pâte brisée de grand-mère
makes 900g of dough
In a large bowl, combine 500g of plain flour with a heaped teaspoon of salt. Rub in 125g of cold butter until sandy. Mix in 2 egg yolks and enough cold water to bind the flour into a dough (around 70 to 90g). Work until just smooth. Divide into two balls. Clingfilm and chill for at least an hour.
For a sweet pâte brisée, simply add 40g of caster sugar and the seeds from one vanilla pod.
Christina
Nov 01, 2011
I love the gentle, romantic feel of your posts! Reading your lists always inspires me (in this case, to double my caloric intake). Bonjour novembre indeed. Thank you for maintaining such a great website!
Sally - My Custard Pie
Nov 02, 2011
Lovely post and I adore a good tart but I slowed down and savoured this one: Quiche, and its mushrooms, lard crust and emmental by the kilogram – that’s my kind of quiche. Recipe please.
Laura
Nov 02, 2011
lard crust? who said lard crust? YUMMMMMMMMMMMMMM
Y
Nov 02, 2011
Ooh, I especially love the sound of cloud-shaped choux!
Caffettiera
Nov 02, 2011
Not only is this post lovely as usual – I also must thank you for the link to Diana Desserts. I did not know the site and I am just loving it!
Sonnda
Nov 02, 2011
Would you translate Christophe Felder‘s chocolate clafoutis for us? French to English? Looks like the perfect antidote to UK winters.
Sara
Nov 03, 2011
I’m not sure tarts have a season, at least for me, but there’s definitely pies and tarts I’ve held off on making while summer’s fruits were with us. Now it is time for a change–pumpkin, nut, creamy custards and chocolate! (Chocolate clafoutis? I agree, who cares if it’s not technically a tart).
Camila Faria
Nov 06, 2011
I’m so glad I found your blog today! It’s really beautiful, congratulations. I can’t wait to try some of your lovely and yummy recipes.
Run Fast Travel Slow
Nov 07, 2011
Lovely theme for a post — and I couldn’t agree more. Just yesterday, I was rolling out my own pie crust recipe for pumpkin pie.
Lucia
Nov 07, 2011
Peanut Butter pie. Pumpkin pie. Apple pie. Simple sugar pie. November pies. Love them. Love this November smell.
Bobbi
Nov 08, 2011
What an inspiring list–thank you! Pears, pecans, pumpkin…come one, come all.
Moya
Nov 13, 2011
The pastry sounds good and good ideas for the fillings.
Solenne
Nov 14, 2011
Wahou!!!! That looks awesome!
watermeloun
Nov 26, 2011
Mon dieu ça a l’air délicieux !!