This rustic and comforting dish delivers a delightful balance of sweet and salty flavors, and is perfect as an elegant appetizer, a light lunch, or a satisfying dinner. Indulge in the timeless charm of this Eastern French classic!

What is a Caramelized Onion Tart (Tarte à l’Oignon Alsacienne)?

This French Onion Tart, known as “Tarte à l’Oignon” or “Zwiebelkueche”, is a cherished specialty from Alsace in eastern France. This classic dish is a staple in the menus of local winstubs (Alsatian bistros) and is equally popular in home kitchens.

As with many traditional recipes, there is no single definitive version of the Alsatian Onion Tart. Every chef and home cook like to add their own twist on it, with their cheese, herb or spice of choice. However, most variations share 3 essential components: a crisp and buttery pie crust, a generous amount of caramelized onions and a savory custard poured over the top.

1. The pie crust: Like for most quiches and savory tarts, I always go for a “pâte brisée”: a sturdy and buttery French crust that’s perfect for holding a soft filling.
2. The caramelized onions: As per local tradition, the onions are caramelized slowly in butter – and white wine. Why? Because Alsace is renowned for producing some of the finest white wines in the world, including Gewurztraminer. Thanks to the region’s very cold winters, the grapes develop a natural sweetness, resulting in wines that are often sweeter and deeply aromatic. These sweeter white wines are perfect for caramelizing onions, enhancing their natural sugars and transforming them into something irresistibly sweet and melt-in-your-mouth delicious.
3. The savory custard: The custard is made from eggs, milk and cream. It is seasoned with black pepper and caraway seeds. Caraway, known in French as “carvi”, is popular in Alsatian cuisine. It is often used to flavor dishes and commonly found in Munster, a flagship cheese of Alsace. This sprinkle of caraway is optional, but I think it brings out the true Alsatian flavors of this tart.  

Ingredients you’ll need for this Caramelized Onion Tart

Now let’s take a closer look at the ingredients you need to make this delicious, rustic tart in your own kitchen.

For the pâte brisée crust

1. Flour. All-purpose flour is the way to go.
2. Salt. A pinch of salt to heighten the flavors.
3. Butter. Use cold, cubed, unsalted butter for best results in this crust recipe. I like to cube the butter, lay the cubes on a plate and stick the plate back into the fridge for at least 1 hour before I start making the crust. This ensures the butter cubes are perfectly cold when they’re added to the flour.
4. Water. About ¼ cup (60ml) of ice-cold water is needed to bind the ingredients together. You may need a little less, so add the water one tablespoon (15ml) at a time.

For the filling

1. Onions. We need 3.3lbs (1.5kg) of onions for this recipe! Yellow onions are the best choice. They turn utterly sweet and melty when caramelized. In Brittany, we have pink onions, also known as Rosé de Bretagne, which are sweet onions (similar to yellow) with a light pink outer skin. I sometimes use them too (pictured here). 
2. Butter. A generous amount of butter is key to caramelize these onions well.
3. White wine. Opt for a sweeter white wine to helps build a nice caramelization. My recommendations are an Alsatian Gewurztraminer or sweet Chardonnay (more affordable). That said, a drier white wine like a Sauvignon Blanc or Pinot Gris will do the job nicely too. The alcohol will completely burn off after the one hour of cooking.
4. Milk and cream. ½ cup of milk and ½ of heavy cream is the base of the custard filling.
5. Eggs. 3 large eggs are used in the filling. They need to be at room temperature so take them out of the fridge one hour before you start cooking.
6. Salt, pepper and caraway. Season to taste!
7. Gruyère Cheese. Although not traditionally used in a French onion tart, I like to add about 1/2 cup (50g) of Gruyère cheese to the filling. It adds some richness with a salty kick that contrasts well against the sweet caramelized onions. Emmental works well too.

Tips & Tricks

• Make your own crust, if you have time.  

Although you can use a store-bought pie crust for convenience, making your pie crust from scratch will go a long way. The recipe below only requires about 15 minutes of time. It guarantees a flaky, buttery crust that is the perfect vessel for the creamy custard and soft onions.

It is essential to use cold butter and ice-cold water to make the pie crust. Cold butter – not room temperature – will distribute into the flour without softening. And ice-cold water will bind the ingredients together without melting the butter. This ensure little bits of butter are still present in the dough once rolled out, which makes for a flaky crust. 

This recipe will make enough for a high-sided 9-inch (22.9cm) or 10-inch (25.4cm) pie crust, plus a little extra if you want to make an individual tart on the side – or keep it in the freezer for another project (well-wrapped in plastic film). You definitely won’t regret taking the time and minimal extra effort to make it. 

• The Caramelized onions

The caramelized onions are the stars of this recipe, so make sure they are done properly. Caramelizing onions, by slowly cooking them in butter and deglazing in white wine until they are golden and melty, extracts the natural sugars from the onions and intensifies their flavor.  The trick is to not stir too often to allow for the caramelization to happen at the bottom of the pan. I find that stirring onion every 5 minutes is good enough.

For this Caramelized Onion Tart recipe, the onions do not need to be caramelized too much. Reach for a golden color, not brown. The process of caramelizing onions should take about 45 minutes to 1 hour, on medium-low heat.

• The Cheese

For the filling, be sure to use a hard Swiss-made cheese such as Gruyère or Emmental – both of which should bear an AOP (Appellation d’Origine Protégée) seal. This sign on the label shows the cheese was made according to strict government mandated rules and quality standards. Both cheeses are subtly salty with lovely nutty notes. They are pricier than cheddar, but well worth it when used in the filling of this tart.

Frequently Asked Questions

How long can you keep this Caramelized Onion Tart?  

After making (and enjoying) this tart– if you have any leftovers – you can store them in an airtight container in the fridge for up to 4-5 days. I don’t recommend re-heating it in the microwave, which can make the crust soft. Instead, reheat the tart in the oven for about 5-10 minutes at 350°F (180°C). 

Can you freeze the tart?

Yes, absolutely. Once completely cool, you can store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the tart thaw in the fridge before heating it through in the oven. 

What do you serve with this Caramelized Onion Tart?

In Alsace, this tart is traditionally served in thin slices as a starter, accompanied by a fresh leaf salad. It also works wonderfully as a satisfying lunch paired with sides like carrots, green beans, or even a hearty dish such as cauliflower gratin.

Personally, my favorite way to enjoy a slice of onion tart is for dinner, served alongside a comforting bowl of warm soup.

Helpful swaps and notes: 

• Caramelizing the onions low and slow is key here. Take your time! So, this recipe is best made on weekends, when you have more time to stay in the kitchen.
• For caramelizing the onions, I like to use butter and white wine, which both provide richness and classic earthy flavors. Some other recipes call for beef stock instead of white wine. Although this isn’t the traditional recipe, using beef stock works great as a slightly more affordable alternative.
• The amount of filling in this recipe is good for a high-sided 9-inch (22.9cm) or 10-inch (25.4cm) pan. Do not fill the crust to the rim: the filling will puff up as it bakes, and deflate slightly as it cools down. If you have some filling left, you can make an individual tart on the side with the extra crust you have. I recommend using a pan with a removable bottom, which will support the crust when lifting your tart.

More rustic French recipes you may like: 

• Classic French Quiche Lorraine
• Spinach and Cheese Quiche
• French Style Cottage Pie (Hachis Parmentier)
• French Chicken And Mushroom Pie (Tourte)
• French Stuffed Cabbage Rolls (Choux Farcis)
• French Cabbage and Sausage Soup (Soupe Paysanne)
• Classic French Lentil Soup
• Classic French Onion Soup
• Braised Pork Loin with Prunes (Porc aux pruneaux)

Caramelized Onion Tart (Tarte à l’Oignon Alsacienne)

Print Recipe

Serves: 8-10 Prep Time: 20 Minutes Cooking Time: 2 Hours 2 Hours

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

For the pie crust:
2 cups (260g) all-purpose flour
1 tsp salt
2/3 cup (150g) cold unsalted butter, cut into small cubes
4 tbsp (60ml) ice cold water

For the filling:
3.3 lbs (1.5 kg) onions
1/2 cup (115g) unsalted butter
2/3 cup (158ml) white wine
½ cup (125ml) whole milk (whole or 2% m.f)
½ cup (125ml) heavy cream
3 large eggs, at room temperature 
1 tsp caraway seeds
¼ tsp salt
¼ tsp black pepper
1/2 cup (50g) Gruyère cheese, grated

Instructions

1. Make the crust. Mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough roughly comes together into a ball; do not overmix. Add a few more splashes of water if you feel the dough is too crumbly/dry. Wrap the dough in plastic wrap and chill for at least 30 minutes.
2. Pre-heat your oven to 350°F (180°C) with a rack in the middle. 
3. Line with parchment paper a 9-inch (22.9 cm) or 10-inch (25,4 cm) pan. Transfer the dough onto a floured working surface and roll it out to a 12-inch (31cm) circle. Transfer the crust to the prepared tart pan. Cut any excess crust that hangs over the edges and crimp the edges (optional). Poke the bottom of the crust all over with a fork. Line the top of the crust with foil or parchment paper and place pie weights or dried beans over top, to keep the pie crust from puffing when baking.
4. Bake the crust for 15 minutes. Carefully remove the parchment paper filled with weights and set the crust aside.
5. Caramelize the onions. Melt the butter in a large frying pan over medium-low heat. When the butter is sizzling, add the onions slices and stir to coat with the butter. Using a spatula or wooden spoon, spread the onions evenly onto the pan. Let the onions cook for 15 minutes, stirring every 5 minutes. After 15 minutes, when the onions should start to dry out, add the white wine. Stir to coat and continue cooking for about 30 more minutes, until the onions are melty and golden. Set aside.
6. Make the filling. In a large mixing bowl, whisk together the eggs, the heavy cream and the milk. Add caraway, salt, black pepper and grated cheese.
7. Assemble the tart. Scatter the caramelized onions evenly onto the bottom of the pre-baked crust. Pour the prepared liquid filling over top.
8. Bake for 1 hour at 350°F (180°C) , or until golden. The middle will be slightly wobbly and puffy, and will firm up and deflate as it cools down. Transfer onto a cooling rack and let cool at least 15 minutes before serving. Enjoy it warm or at room temperature. 

Notes...

Store leftovers in airtight container in the fridge for up to 4-5 days. Reheat in the oven for about 5-10 minutes at 350°F (180°C).  Freeze in an airtight container for up to 3 months. To reheat, let the tart thaw in the fridge before heating it through in the oven. 

The post Caramelized Onion Tart (Tarte à l’Oignon Alsacienne) appeared first on Pardon Your French.

What is Stollen?

Stollen is a traditional European fruit bread enjoyed during the holiday season, particularly in Germany and the Alsace region of France. This festive treat is packed with dried fruits, nuts and marzipan, all wrapped in a rich, buttery dough and dusted with powdered sugar. It is beloved for its robust spiced flavor, rich texture of fruits and nuts and delicious sugar coating.

Known for its distinctive oblong shape, reminiscent of a swaddled baby (symbolizing the Christ Child), Stollen is a cherished centerpiece on Christmas tables around the globe.

The most iconic version, Dresdner Stollen, hails from Dresden, Germany. Lesser known, however, is that Stollen also holds a significant place in the culinary heritage of Alsace, France, where it is a beloved seasonal treat!

German vs. Alsatian Stollen

While German Stollen is the most famous, Alsatian Stollen from France offers its own delightful regional flair. The Alsatian version features a lighter dough, typically made with less butter than its German counterpart. It often showcases local dried fruits like raisins and cherries soaked in Kirsch – the region’s beloved cherry liqueur – instead of the more traditional rum.

Both variations are equally delectable, but I admit I have a soft spot for the Alsatian version, which I discovered for the first time as a kid at the magical Strasbourg Christmas market. It has now become one of my family’s favorites, that I always love to bake come Christmas time.

Why You’ll Love This Authentic Stollen Recipe

Whether you’re a Stollen fan or someone with less-than-stellar Stollen memories, I promise there’s nothing quite like a freshly baked, homemade Stollen. It’s a game-changer!

The recipe I’m sharing here is a classic Alsatian Stollen, made with a traditional fruit mix and a hearty crumb that uses a bit less butter than a classic German Stollen. Inspired by Alsace, I like to soak the fruits in Kirsch, but feel free to stick with rum if that’s more your style.

This authentic stollen recipe is a must-try for anyone looking to bring a taste of Alsatian tradition to their holiday table. With its rich, festive flavors and snowy sugar coating, stollen is the ultimate Holiday treat!

1. Traditional flavors: My recipe is packed with candied citrus peel, candied ginger, almonds, raisins, warm spices and a marzipan core that adds a sweet, nutty richness. This recipe stays true to its German and Alsatian roots.
2. Easy to follow: This recipe uses instant dry yeast, making it wonderfully simple—no need to fuss with a poolish or starter! Just mix the yeast directly with the dry ingredients, as effortlessly as you would with baking powder. After testing this recipe with both active dry yeast and instant yeast, I can confidently say that instant yeast not only streamlines the process but delivers equally fantastic results. The step-by-step instructions are designed to be approachable, ensuring you’ll bake a Stollen that’s every bit as festive and delicious as the season deserves.
3. Perfect for gifting: The stollen is traditionally aged for several days to allow the flavors to develop. This long shelf life makes it ideal for holiday gifts!

Key Ingredients for an Authentic Stollen

To make the best authentic stollen, you’ll need the following ingredients:

1. Flour: All-purpose flour is the way to go.
2. Yeast: Instant yeast gives rise for a tender bread.
3. Butter: Use high-quality unsalted butter for best flavor. The butter needs to be at room temperature and soft before you incorporate it into the dough. Take your butter out of the fridge at least 2 hours before you start baking. We also use melted butter at the end, to glaze the baked loaves.
4. Sugar: Although it is a bread, we’re using 1/3 cup of white sugar.
5. Egg: Use one large egg, at room temperature. 
6. Milk: I recommend using whole milk to create a tender Stollen. Avoid 2% mf, skim or lactose-free milk. 
7. Lemon zest: The zest from a whole lemon brings a nice tang that cuts through the richness of the dough. 
8. Dried fruits: Raisins, candied citrus peel and candied ginger are traditional choices for a classic stollen. But feel free to add dried currants or other dried fruits (ie. pineapple) if you prefer. I find 2 ½ cups of dried fruits yields the perfect fruit-to-bread ratio for this recipe.
9. Liquor: Use rum (for the German version) or Kirsch (for the Alsatian version) to soak the dried fruits overnight. If you don’t want to use alcohol, orange juice or apple juice works great too.
10. Almonds: Blanched almonds are typically used here. You can use slivered, sliced or whole almonds that you roughly chop.
11. Spices: A mix of cinnamon, cardamom and nutmeg provides warmth and the signature flavor of a stollen bread.
12. Marzipan: The heart of the stollen! A roll of marzipan adds sweetness and a creamy texture. I personally prefer using almond paste (unsweetened) – both options are equally delicious in my opinion.
13. Icing sugar: A generous powdered sugar coating for a festive touch and added sweetness.

Step-by-Step Recipe for Authentic Stollen

Stollen requires a bit of time and patience due to the rising and resting stages, but the process is straightforward, and the results are worth it! Here is a quick overview of the recipe.

• Soak the Fruits: Marinate the dried fruits in Kirsch, rum or orange juice for 6 hours or overnight to absorb the liquid and enhance flavor.
• Make the Dough: The next day, combine yeast, flour, sugar, salt and spices. Add warm milk, butter, egg, and lemon zest mixing and kneading until smooth. Let rise for 1–2 hours until the dough rises by a third.
• Add the Filling: Knead soaked fruits and chopped almonds into the dough.
• Shape the Stollens: Divide the dough in half, roll into two ovals, place marzipan logs in the center, fold over, and seal the edges.
• Rise and Bake: Let rise for 30–45 minutes, then bake at 350°F (175°C) for 35–40 minutes until golden.
• Butter and Sugar Coating: Brush with melted butter and coat with powdered sugar for a thick finish.
• Store and Serve: Wrap and rest for a few days for the best flavor!

Frequently Asked Questions

What makes stollen different from fruitcake?

While both contain dried fruits and nuts, stollen is a yeast bread, making it lighter than the dense, buttery texture of fruitcake. Since this is a bread, not a cake, so the crumb leans on the drier side, but the abundance of dried fruits and the generous chunks of marzipan make every bite wonderfully rich and satisfying.

What can I use instead of marzipan?

If you don’t like marzipan, you can substitute it with almond paste. I actually personally prefer almond paste, since it less sweet.

Help! My dough is quite sticky and hard to work with.

Don’t worry if the dough is sticky—that’s normal for a buttery stollen! To manage it, dust your hands lightly with flour while kneading or shaping, but try to keep the flour to a minimum to avoid drying out the bread.

How long does Stollen last?

Stollen can last up to 2–3 weeks when wrapped tightly in foil or stored in an airtight container. The powdered sugar coating helps preserve its moisture.

Can I freeze Stollen?

Yes, Stollen freezes well. Wrap it tightly in plastic wrap and store in a freezer bag. Thaw at room temperature before serving.

How do you enjoy a Stollen?

Stollen is a festive bread that makes an excellent breakfast or served as a dessert with a dollop of cream. I also love to enjoy it with cheese, or as an afternoon snack paired with tea or coffee. 

A stollen is best enjoyed at room temperature. So, allow it to sit out for about 30 minutes if stored in the fridge, so its flavors and texture shine. To slice it, use a sharp, serrated knife to cut thin, even slices.

Audrey’s baking tips

• Prepare the fruits ahead: I recommend soaking the dried fruits in liquor or juice overnight or at least 6 hours. You want to give the fruits enough time to absorb the liquid.
• Customize the fruits: Swap raisins with dried cranberries, pineapple apricots for a personal twist.
• Don’t let the dough rise too much: A stollen is a buttery sweet bread that is much denser than your regular loaf of bread. After combining the dough ingredients together, the dough needs to rest and rise at room temperature. Let it rise to about a third of its size – but not more – which should take about 1 hour.
• Don’t skip the marzipan or almond paste: It’s the signature element that takes this baked good from a delicious fruit cake to an authentic stollen!
• Plan ahead: A Stollen loaf improves in flavor after a day or two. Ideally, you’ll want to wrap it in plastic film or store it in an airtight container to serve it after 2 or 3 days.

I hope you’ll love this Stollen recipe as much as I do! If you have any questions, please leave a comment. 

 More French Holiday dessert recipes to try: 

• Classic French Chocolate Bûche de Noël
• French-style Fruit Cake (Cake aux fruits confits)
•  Biscoff Tiramisu (Ch’tiramisu)
• Classic French Chocolate Moelleux 
• French Almond Pear Gratin
• Classic French Spiced Bread (Pain d’Épices)
• Raspberry Bûche de Noël
• Queen of Sheba Chocolate Cake (Reine de Saba)
• Chestnut Cream Cake (Gâteau Ardéchois)
• French Chocolate Truffles
• Gâteau Basque (Basque Cake with pastry cream)
• French Walnut Coffee Cake (Gâteau Grenoblois)

Authentic Stollen (European Christmas Bread)

Print Recipe

Serves: 10-12 Prep Time: 3 Hours Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

For the dough
4 cups (480g) all-purpose flour
1 packet instant dry yeast (2 ¼ tsp / 7g)
1/3 cup (65g) sugar
1/2 tsp salt
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
1/4 tsp nutmeg
1 cup (240ml) whole milk
1 large egg
1 lemon, zested
½ cup (113g) unsalted butter, softened

For the filling
1/2 cup (71g) blanched almonds, chopped (or sliced, or slivered)
1 cup (150g) raisins
½ cup (75g) candied orange peels, chopped
½ cup (75g) candied lemon peels, chopped
½ cup (75g) candied ginger, chopped
1/3 cup (79ml) kirsch (or rum, or orange juice)
¾ cup (191g) marzipan

For the topping
2 tbsp (28g) unsalted butter (melted)
¼ cup (32g) icing sugar

Instructions

1. Prepare the fruits: Combine the raisins, candied citrus peels and candied ginger in a bowl and soak in Kirsch (or rum or orange juice) for at least 6 hours or overnight.
2. Make the dough: In a large mixing bowl, combine the flour, instant yeast, sugar, salt, cardamom, cinnamon and nutmeg. Add the milk, egg, lemon zest and soft butter, and mix until the dough comes together; it will be sticky. Knead on a floured surface or in a stand mixer until smooth and elastic (about 10 minutes). Cover the dough with a damp cloth and let it rise in a warm place for 1–2 hours, or until it rises by a third. Then, gently knead in the soaked fruits and almonds.
3. Shape the marzipan into 2 logs, about 0.8-in (2 cm) wide and 7-8 in (20 cm) long.
4. Shape the stollen loaves: Divide the dough into two equal parts. Roll the first dough into an oval shape and form a crease in the center. Place the marzipan log in the center, fold one side of the dough over, and seal the edges to form the classic Stollen shape. Repeat with the second dough and marzipan log.
5. Final rise and bake: Place the Stollen loaves on a parchment-lined baking sheet. Cover and let rise for another 30–45 minutes. Preheat the oven to 350°F (175°C). Bake for 35–40 minutes, or until golden brown.
6. Butter and sugar coating: While still warm, brush the Stollens generously with melted butter and dust with powdered sugar. Repeat this process for a thick, snowy coating.
7. Store and Serve: For the best flavor, wrap the Stollen in plastic film and let it rest for a day or two before slicing.

The post Authentic Stollen (European Christmas Bread) appeared first on Pardon Your French.

What is a French Plum Tart (Tarte aux prunes)?

A French Plum Tart is a delightful way to showcase the flavor of fresh plums and is a popular dessert during the plum season in late Summer. This rustic tart is made with a buttery Pâte Brisée (French pastry crust) filled with seasonal plums. Once baked, the plums turn utterly jammy, which is the main appeal of this tart!

In France, this tart often highlights local plum varieties such as Quetches or Mirabelles, which are smaller and sweeter than the plums commonly found elsewhere. However, don’t worry if you can’t find these specific varieties as any plums you love will work beautifully to bring this delightful treat to life in your own kitchen.

Ingredients you’ll need for this French Plum Tart recipe

This plum tart recipe is simple yet delightful, featuring a very simple filling of almond flour, seasonal plums, and a sprinkle of sugar. The most time-consuming step, though not difficult, is making the homemade crust – which is well worth the effort, trust me here! This tart recipe uses a classic “pâte brisée” crust. Read along for the ingredients and my tips!  

For the crust:

1. Flour. All-purpose flour is the way to go.
2. Salt. A pinch of salt to heighten the flavors.
3. Butter. Use cold, cubed, unsalted butter for best results in this crust recipe. I like to cube the butter, lay the cubes on a plate and stick the plate back into the fridge for at least 1 hour before I start making the crust. This ensures the butter cubes are perfectly cold when they’re added to the flour.
4. Water. About ¼ cup (60ml) of ice-cold water is needed to bind the ingredients together. You may need a little less, so add the water one tablespoon (15ml) at a time.

For the filling:

1. Plums. Seasonal, ripe plums are the star of the tart. They are sliced in quarters and arranged in a decorative pattern on the tart shell. Any variety of your liking works here, but you can read my notes below (in the FAQ) for which varieties I most recommend. When shopping for plums to make a tart, choose them slightly soft but blemish-free and wrinkle-free.
2. Almond flour. Almond flour is sprinkled over the bottom of the tart to absorb the juices from the fruits and ensure the crust remains crisp. This also adds a nutty flavor that pairs perfectly with the plums.
3. Cane sugar. Cane sugar is sprinkled generously over the plums just before baking. I like at least 4 tablespoons to cut through the tartness of the plums. But you can use a bit less if you want.

About Pâte Brisée

If you’re a regular on this blog, you’re likely familiar with Pâte Brisée! This classic French pastry is a staple in many French recipes, whether for savory quiches or fruit tarts.

Pâte Brisée is a simple pastry crust made from just flour, salt, butter, and a splash of water. The water encourages gluten development in the flour, making Pâte Brisée sturdier and less crumbly compared to other French pastry crusts like Pâte Sucrée or Pâte Sablée.

This crust is easy to work with: it’s malleable, easy to roll out, and lays smoothly in the bottom of your tart pan. Its sturdiness makes it an ideal choice for holding soft fillings, such as baked fruits.

Pâte Brisée doesn’t contain eggs or sugar, making it neither sweet nor salty. This neutrality makes it incredibly versatile, perfect for both sweet and savory tarts or pies. Its mild flavor allows the taste of the filling, especially fruits, to shine through.

One of the best things I love about Pâte Brisée is its forgiving nature. If it tears while you’re rolling it out, you can easily patch it up with a few drops of water. This makes it a great option for bakers of all skill levels!

Tips for a great Pâte Brisée”

Although this is a simple pastry crust recipe, here are my 3 favorite tips to ensure your Pâte brisée is a success!

• It is essential to use cold butter and ice-cold water to make the dough. Cold butter – not room temperature – will distribute into the flour without softening. And ice-cold water will bind the ingredients together without softening the butter. This ensures little bits of butter are still present in the dough once rolled out, which makes for a most tender baked Pâte Brisée. 

• Do not overmix the dough: stop mixing when it just comes together into a rough ball. Otherwise, your crust likely will end up too tough once baked. 

• The Pâte Brisée needs to be chilled at least 20 minutes before being rolled out. If the dough is too cold and firm when trying to roll it out, let it sit for 5 or 10 minutes. It will warm up slightly and become easier to roll out. If the dough cracks a bit when you roll it out or transfer it into the pan, do not fret. You can simply wet your fingers lightly under lukewarm water and “rub” the cracks to bind the dough back together. 

Frequently Asked Questions

What are the best plum varieties for baking?

Commercially grown plums in the US fall under 2 main categories: European (prunus domestica) and Japanese (prunus salicina). And you can find more than 300 plum varieties under these two categories!

When making a plum tart, it’s important to choose varieties that hold their shape and offer a good balance of sweetness and tartness. Here are some of my recommendations for the best plum varieties for baking a tart:

• Damson. The Damson plum is a smaller-size European variety that has a blueberry-like purple hue. These small, tart plums are ideal for baking, providing a nice balance to the sweetness of the tart.
• Black Amber.These plums have a sweet flavor with a hint of tartness and a firm texture that holds up well during baking.
• Santa Rosa. Juicy and sweet with a slightly tart skin, Santa Rosa plums hold up well in baking
• Italian Prune Plums (Stanley). These plums are firm and sweet, with a dense flesh that doesn’t become too mushy when baked.
• Elephant heart. Known for their deep red flesh and rich flavor, these plums are both sweet and tart, making them perfect for baking.
• Mirabelle plums. Small, yellow Mirabelle plums are a European variety from the Lorraine Region in France. This variety is very sweet, juicy with just a hint of tang, which makes them perfect for baking! They are widely available in France. However, they are a “protected origin” produce, which means they are illegal to export outside of France – making them very hard to find. Mirabelles are not allowed to be sold commercially in the US, but I heard they can be grown in home gardens.

You can stick to just one variety or mix them up! This adds complexity to the tart’s flavor profile.

Can I use almond meal instead of almond flour?

Yes, for this recipe, you can! Almond meal, in comparison to almond flour, is slightly coarser (not as finely ground). Almond meal is also often made from raw unpeeled almonds resulting in a brown-speckled mix, while almond flour is made from peeled almonds. 

Because we’re using a very small of almond flour, the overall taste and texture of the tart won’t be altered.

How can you store this Plum Tart?

This tart can be kept in an airtight container in the fridge for up to 2 days. The baked plums don’t hold very well so I don’t recommend keeping it any longer, nor freezing it.

Audrey’s tips

• This recipe will make enough for a 10-inch (25cm) tart crust or a 9-inch (22.9cm) tart crust, plus a little extra. Keep the extra crust in the freezer for another project (well-wrapped in plastic film). You won’t regret taking the time and little extra effort to make homemade crust!
• This French plum tart is typically served at room temperature or slightly warm. It can be enjoyed on its own or with a dollop of crème fraiche, whipped cream or a scoop of vanilla ice cream.

I hope you’ll love this classic French Plum Tart recipe as much as I do. If you have any questions, please leave a comment. 

More French tarts to try: 

• Classic French Lemon Tart 
• Classic French Strawberry Tart 
• Alsatian Blueberry Tart 
• Blueberry Peach Galette 
• Classic Apple Tart Tatin 
• Normandy Apple Tart 
• Classic French Fruit Tart 
• Apricot Frangipane Tart 
• Peach Crème Fraiche Streusel Tart

French Plum Tart (Tarte aux Prunes)

Print Recipe

Serves: 8-10 Prep Time: 30 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 4 voted )

Ingredients

For the Pâte Brisée:
2 cups (250g) all-purpose flour
1/2 cup (1 stick/125g) unsalted butter, cold and cubed
A pinch of salt
1/4 cup (50ml) cold water (approximate)

For the filling:
4 tbsp almond meal or almond flour
2.7 lbs (1.2 kg) prunes
4 tbsp (48g) cane sugar

Instructions

Step 1 – Prepare the Pâte Brisée. Mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency, and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough just comes together into a rough ball (up to 1/4 cup of water); do not over-mix or your crust will end up tough. Add a few more splashes of water if you feel the dough is too crumbly - but try to keep the water to a minimum. Too much water will also make your crust tough. Wrap the dough in plastic wrap and chill in the fridge for about 20 minutes.

Pre-heat the oven to 390ºF (200ºC) with a rack in the middle. Butter and flour a 10-inch (25cm) or a 9-inch (22.9cm) tart pan.

Step 2 – 20 minutes later, take the dough out of the fridge. Transfer it onto a lightly floured surface and roll it out to circle of 16-inches (40cm) in diameter (about 1/6 inch thick). Drape the dough over your rolling pin and transfer it to the tart pan. Cut the excess off around the edges. Poke the bottom of the crust all over with a fork (10-12 pokes).

Step 3 – Spread the almond flour evenly over the bottom of the crust.

Step 4 – Wash and pit the prunes and slice them in quarters. Arrange the plum quarters, cut side up, in the pastry crust in a circular pattern. I like to start by creating one large circle from the outside and work my way inwards. Sprinkle the plums evenly with sugar.

Bake for 45 minutes, or until the crust looks golden. Transfer to a cooling rack.

Enjoy warm or at room temperature.

The post French Plum Tart (Tarte aux prunes) appeared first on Pardon Your French.

Cherry Cake from Eastern France

Cherry cakes are immensely popular in Eastern France, including Alsace and its Vosges Mountains. The area is renowned for its cherry production and cherry desserts hold a pride of place in the region’s baking repertoire – specifically the famous Black Forest cake*, or this lesser-known (and far simpler) cherry cake.

* Though originating from the Black Forest region of Germany, the decadent Black Forest dessert is also considered a staple from Alsace.

The crumb of this cake is reminiscent of a Savoy cake, a classic French sponge cake, known for being exceptionally light and airy. This delicate texture is achieved by beating the egg whites separately until they form stiff peaks before gently folding them into the batter. This method incorporates ample air, resulting in the cake’s distinctive fluffiness. The combination of the light, airy batter with the juicy, sweet cherries creates a truly delicious experience!

Proof is, my husband is not a fan of cherries and simply does not care for Cherry clafoutis and such, but he actually loves this cake! So, for people who are not fans of the flan-like consistency of the clafoutis, I say this cake is a winner!

Ingredients you’ll need for this Cherry Cake

1. Eggs. 4 large eggs are required for this cake, with the eggs and yolks divided. The egg whites are beaten to a stiff peak and folded into the batter at the end, creating the signature light and airy texture of this cake. Read my tips below for beating egg whites successfully.
2. Sugar. Opt for good old plain white sugar.
3. Flour. All-purpose flour is the way to go.
4. Butter. The butter gets melted and then cooled completely before being added to the batter.
5. Cherries. Opt for fresh seasonal cherries, not frozen, preserved nor dried. I prefer Rainier, Chelan or Bing – the most popular ones in North America and readily available in the Summertime in grocery stores and on market stalls.

Audrey’s tips for perfect egg whites 

This recipe is pretty straightforward with no difficult techniques. Although I would say beating the egg whites to a stiff peak is really key here to create the cake’s signature bouncy and airy texture. So, here are some recommendations:

• Use pristine equipment. When beating the egg whites, make sure you are using a bowl and beater that are perfectly clean. Egg whites tend to refuse to whip if they encounter any residual fat or even if there are tiny amounts of egg yolk.
• Fold, don’t stir. When folding the egg whites with the batter, use a large rubber spatula and be gentle. The important thing is not to stir, but fold. In small additions, carefully place a portion of the egg whites on top of the batter and fold it in by using a flipping motion. Stop when the batter is just uniform – do not overmix. 

Frequently Asked Questions

Which variety of cherry is best for this cherry cake?

It all depends of what you prefer! Generally speaking, there are two types of cherries: sweet or sour. I personally prefer fresh sweet cherries – like Bing, Rainier, Chelan – for making this cake. They are my personal preference: they are juicy and yield a nice sweetness. But if you prefer sour cherries with a punchier acidic taste, you can opt for Montmorency or Morello. In any case, make sure you go with fresh cherries – not frozen, preserved nor dried.

Do you need to pit the cherries?

You don’t have to pit the cherries if you don’t want to or don’t have time. That being said, I personally prefer to pit them before adding them to the cake. This makes for a much better eating experience. But again, the choice is yours!

How to Store this Cherry cake?

• Chill it. After making and enjoying this cake – if you have any leftovers – you can cover it with plastic film. Store it in the fridge for up to 5 days.
• Freeze it.  Once the cake is baked and completely cooled to room temp, wrap it in aluminum foil., then place it in a freezer-safe container (ie. tupperware), for up to 3 months. 

I hope you’ll love this French-style Cherry Cake recipe as much as I do. If you have any questions, please leave a comment. 

More French cakes to try: 

• Classic French Chocolate Moelleux Cake 
• Fresh Strawberry Moelleux Cake 
• Lemon Olive Oil Cake 
• Chestnut Cream Cake (Gâteau Ardechois)
• French Walnut Coffee Cake (Gâteau Grenoblois)
• Plum Moelleux Cake 
• Chocolate Vanilla Marble Cake (Gâteau Marbré) 
• Basque Cake with pastry cream (Gâteau Basque) 

French-style Cherry Cake (Gâteau aux cerises)

Print Recipe

Serves: 8 Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 5 voted )

Ingredients

4 large eggs, at room temperature, yolks and whites separated
¼ tsp salt
¾ cups (150g) sugar
6 tbsp (3/4 stick or 85g) butter, melted and cooled
1 tsp vanilla extract
¾ cup (110g) all-purpose flour
¼ tsp salt
½ tsp baking soda
½ tsp baking powder
1 cup (about 225g cherries), pitted
2 tbsp (25g) sugar

Instructions

Pre-heat your oven to 350°F (180°C) with a rack in the middle. Grease an 8” or 9” circular springform pan with butter and dust with flour. Set aside.

Step 1 - In a large mixing bowl, whisk together the sugar with the egg yolks, until pale and foamy. While whisking, pour in the (cooled) melted butter and vanilla extract. 

Step 2 - In a separate bowl, sift together the flour, salt, baking soda and baking powder. Add the dry ingredients to the wet, and whisk until just incorporated.

Step 3 - In a separate bowl, beat the egg whites and ¼ tsp salt to a stiff peak. With a spatula, fold about ¼ or less of the egg whites into batter just to loosen it. Fold gently and stop mixing when just uniform. In three or four more additions, fold in the rest of the egg whites. The batter should be airy.

Step 4 - Pour the batter into prepared cake pan. Drop the cherries atop, evenly spaced out. Sprinkle 2 tablespoons of sugar evenly over top.

Bake for about 40 minutes, until the cake looks golden and puffy. Transfer onto a cooling rack. Let cool at least 15 minutes and remove from the pan.

The post French-style Cherry Cake (Gâteau aux cerises) appeared first on Pardon Your French.

The Tradition of Christmas Cookies in Alsace

Christmas cookies, also known as “bredele”, are a huge part of Christmas celebrations in the Eastern French region of Alsace. As early as mid-November, bakers start to prepare batches of these various cookies and sell them on display. If you are visiting Alsace around Christmas time, you will see these little Christmas cookies in virtually every bakery and on every market stand. 

There exists hundreds of bredele recipes out there, from the most traditional to modern takes. They come in various tastes, textures and shapes – cut out, sliced, piped, etc. Some of the most traditional and well-known recipes include the butterbredele, Linzele cookies, Spritz cookies, Leckerli cookies and these Schwowebredele. 

Alsatian people also love to make bredele cookies at home and offer them to their friends and family during the Holidays.

Notes and Substitutions:

• The cookie dough needs to chill for at least 2 hours before being rolled out, so plan accordingly. You can chill the dough overnight or up to 2 days prior. 
• Make sure you use unsalted butter, at room temperature. 
• Do not overmix the dough. Stop when the ingredients are just combined. To do so, I prefer to mix this dough by hand (instead of in a stand mixer) to get a better feel of the dough texture. The less you mix the dough, the more delicate the texture of the shortbread cookies will be. On the opposite hand, the more you mix, the tougher they will be. 
• You can use any cookie cutter shapes of your liking ! 

How to store these Almond Cinnamon Shortbread Cookies

• On your counter – These cookies can keep for up to 3 months stored in a metal tin box on your counter. 
• In your freezer – Well stored in an airtight container, these cookies can keep for up to 6 months. To thaw, leave them on your counter overnight. 

This recipe yields about 75 cookies. This is ideal for making a lot of cookies for hosting or Holiday cookie swaps. If you wish to make fewer cookies, you can easily halve the recipe.

I hope you’ll love this Almond Cinnamon Shortbread Cookies as much as I do! If you have any questions, please leave a comment. 

More cookie recipes you may like: 

• Thin Spiced Almond Cookies (Pains d’Amandes)
• Cocoa and Almond Thumbprint Cookies (Linzele)
• Buckwheat Chocolate Chip Cookies with Sea Salt 
• Breton Salted Butter Sables
• Chocolate chip cookies with fleur de sel 
• Butter Sables from Alsace (Butterbredele)

Almond Cinnamon Shortbread Cookies (Alsatian Schwowebredele)

Print Recipe

Serves: Makes 75 Prep Time: 20 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 32M calories 20 grams fat

Rating: 4.2/5

( 10 voted )

Ingredients

4 cups (500g) all-purpose flour
1 ½ cups (150g) ground almonds
1 tbsp (7.5g) ground cinnamon
¼ tsp salt
1 cup (200g) sugar
1 cup (250g) unsalted butter, at room temperature
2 large eggs, at room temperature

For the egg wash:
1 large egg yolk
1 tbsp (15ml) milk

Instructions

Step 1 - In a large bowl, whisk together the dry ingredients: flour, ground almonds, ground cinnamon, salt and sugar. Add the butter, cut in rough chunks and mix with your fingers until you get a crumbly consistency and pea-size bits of butter are still visible. Add the eggs and mix again until just combined and the dough comes together into a rough ball. Wrap the dough in plastic wrap and chill for at least 2 hours, or overnight.

Preheat your oven to 350°F (180°C) with a rack in the middle. Prepare two baking sheets lined with parchment paper.

Step 2 - Take the chilled dough out of the fridge, unwrap and transfer onto a floured working surface. At this point, I like to divide the dough in two before rolling it out. Roll the dough out until it is ½-inch thick (1.27cm) and cut out shapes with cookie cutters.

Transfer the cookies onto the paper-lined baking sheets. If the dough is a little sticky, you may need a spatula to delicately unpeel the cookies from the working surface.

Step 3 - In a small bowl, beat the egg yolk with the milk and brush the top of the cookies with this egg wash.

Bake for 12 minutes, until the edges of the cookies turn lightly golden. Let the cookies cool for 1 minute on the baking sheets and then transfer onto a cooling rack to cool completely.

When the cookies are completely cooled to room temperature, store in a tin box.

The post Almond Cinnamon Shortbread Cookies (Alsatian Schwowebredele) appeared first on Pardon Your French.

The origin of the Quiche Lorraine

Born in the historical Alsace-Lorraine region in North Eastern France, the Quiche Lorraine is today one of the most highly-sought after French recipes. But like many popular European dishes, it used to be peasant food. It’s said local bakers used to test the heat of their ovens by throwing a disk of bread dough inside and watching it bake. The baked crust would then be garnished with a mixture known as “migaine”, made from eggs, milk and cream, and specked with dots of butter.

It was only in the early 19^TH century that local home cooks and chefs started to substitute butter with bits of smoked bacon to give the Quiche Lorraine its signature salty bite.

In 1871, after the Franco-German war, the Alsace-Lorraine territory was ceded by France to Germany. This change pushed a part of the Alsatian population to migrate to Paris and other French cities. Alsatians brought with them their culture and local recipes, including the Quiche Lorraine – contributing to building its national success.

The essentials to a Quiche Lorraine

If you are new to making quiches, know that there is nothing to be afraid of here. A quiche consists of a crust encasing a savory custard made of egg, cream, and extra fixings—namely, bacon and cheese, in the case of a quiche Lorraine.

There are no difficult techniques or special skill sets involved; success relies more on the choice of good ingredients, and how to properly prepare them before you start assembling the quiche.

In essence, an authentic Quiche Lorraine may only contain short crust pastry, eggs, bacon, crème fraiche, black pepper and nutmeg. Modern takes on the quiche Lorraine sometimes use milk as a lighter substitute for crème fraiche, and we often add cheese as well. In my recipe, I opt for a combination of both milk and crème—you can’t skip out on good old crème fraiche, in my opinion—so that the filling isn’t too heavy but still tastes rich and creamy. Good quality Swiss cheese provides the final touch.

That being said, here is a closer look at the essentials you need to make a Classic French Quiche Lorraine at home. 

• Make your own crust, if you have time.  

Although you can use a store-bought pie crust for convenience, making your pie crust from scratch will go a long way. The recipe below only requires about 15 minutes of time. And, it guarantees a flaky buttery crust that is the perfect vessel for the creamy custard. 

This recipe will make enough for a 9-inch (22.9cm) pie crust, plus a little extra if you want to make an individual quiche on the side – or keep it in the freezer for another project (well-wrapped in plastic film). You definitely won’t regret taking the time and little extra effort to make it. 

• “Lardons”, or bacon sticks.

In France, home-cooks commonly use “lardons” to make a Quiche Lorraine. Lardons are pieces of thick, smoked bacon sliced into matchsticks. They can be found in any grocery store in France, but are much harder to find in North America. So to make your own, cut bacon strips into ¼” (0.65cm) thick sticks and cook them slowly over medium heat until they have rendered out most of their fat. But don’t go overboard. You want the “lardons” to be cooked but with a tender bite; not as crisp as store-bought bacon bits.

• Crème Fraiche, not sour cream.

Do not mistake French Crème Fraiche for sour cream. Crème fraiche is a soured cream from natural bacterial culture. Compared to sour cream, crème fraiche has a higher fat content (30 to 45%), tastes richer and is less tangy. Sometimes, they are interchangeable – if you plan on using them uncooked to top off a baked potato for instance. But because sour cream has less fat and more protein, it is less stable than crème fraiche when heated and can curdle. In the instance of the Quiche Lorraine, using crème fraiche ensures the filling will be creamy and not separate when baking.

Although it wasn’t easy to find up until a few years ago, crème fraiche has now become common in grocery stores in Canada and the US. You can usually find it next to sour creams. Two of my favorite brands I recommend are Liberte and Maison Riviera.

• The Cheese.

Be sure to use a hard Swiss-made cheese such as Gruyère or Emmental – both of which should bear an AOP (Appellation d’Origine Protégée) seal. This sign on the label shows the cheese was made according to strict government mandated rules and quality standards. Both cheeses are subtly salty with lovely nutty notes. They are more pricey than cheddar, but well worth it as the finishing touch to a Quiche Lorraine.

How to store a Quiche Lorraine 

After making (and enjoying) this quiche – if you have any leftovers – you can store it in the refrigerator or in the freezer.

• In the refrigerator: store it in an airtight container in the fridge for up to 4-5 days. I don’t recommend re-heating it in the microwave, which can make the crust soft. Instead, reheat the quiche in the oven for about 5-10 minutes at 350F (180C). 
• In the freezer: store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the quiche thaw in the fridge before heating it through in the oven. 

Cooking notes: 

• The amount of filling in this recipe is just right for low-sided 9-inch (22.9cm) tart pan. Do not fill the crust to the rim: the filling will puff up as it bakes, and deflate slightly as it cools down. It is recommended to use a tart pan with a removable bottom, which will support the crust when lifting your tart.
• It is essential to use cold butter and ice cold water to make the pie crust. Cold butter -not at room temperature- will distribute into the flour without softening. And ice-cold water will bind the ingredients together without melting the butter. This ensure little bits of butter are still present in the dough once rolled out, which makes for a flaky crust. 

I hope you’ll love this Classic French Quiche Lorraine as much as I do! If you have any questions, please leave a comment. 

You may also like:

• Spinach and Cheese Quiche 
• Chicken and Mushroom Pie (Tourte)
• Frisée Salad with Bacon, Egg and Croutons (Salade Lyonnaise)
• Classic French Beef Bourguignon
• Belgian Endive and Ham Gratin (Endives Au Jambon)
• Braised Rabbit with Prunes (Lapin aux Pruneaux) 
• Braised Chicken Thighs with Garlic and Onion
• Coq au Vin Blanc 

Classic French Quiche Lorraine

Print Recipe

Serves: 6-8 Prep Time: 20 minutes Cooking Time: 45 minutes 45 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 9 voted )

Ingredients

For the pie crust :
2 cups (260g) all purpose flour
1 tsp salt
2/3 cup (150g) cold unsalted butter, cut into small cubes
4 tbsp (60ml) ice cold water

For the filling:
4 large eggs
½ cup (120g) crème fraiche
½ cup (120ml) whole milk
6 ounces bacon (6 strips/ 175g) cut into ¼" thick sticks
1 cup (4oz/100g) shredded Swiss cheese (ie. Gruyère or Emmental)
¼ tsp salt
1 tsp freshly ground black pepper
1 pinch of grated nutmeg

Instructions

Step 1: make the crust – Mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough roughly comes together into a ball; do not overmix. Add a few more splashes of water if you feel the dough is too crumbly/dry. Wrap the dough in plastic wrap and chill for at least 30 minutes.

Grease and flour a 9-inch (22.9 cm) tart pan. Transfer the dough onto a floured working surface and roll it out to a 12-inch (31cm) circle. Transfer the crust to the tart pan. Cut any excess crust that hangs over the edges and crimp the edges (optional). Poke the bottom of the crust all over with a fork, to prevent it from “puffing” up when baking. Place the tart pan in the fridge while you prepare the bacon (next step). 

Pre-heat your oven to 350°F (180°C) with a rack in the middle.  

Step 2: make the filling –  In a frying pan, fry the bacon strips for 3 minutes, until just cooked (but not too brown). Drain on paper towel. Take tart pan out of the fridge and scatter a third of the bacon and a third of the shredded cheese evenly onto the pastry crust.

In a separate mixing bowl, whisk together the eggs, the crème fraiche, whole milk, 1/4 tsp salt, 1/2 tsp black pepper and nutmeg. Add another third of the bacon and another third of the shredded cheese into the mixture. Pour the prepared liquid over the crust.  Sprinkle evenly with the rest of the bacon and the rest of the cheese (the last thirds). Sprinkle with the remaining 1/2 tsp black pepper. 

Bake for about 45-55 minutes. Remove from the oven when the crust is starting to get golden - the middle will be slightly wobbly and puffy, and will firm up and deflate as it cools down. Transfer onto a cooling rack and let cool at least 15 minutes before serving. Enjoy it warm or at room temperature. 

This article was first published in April 2018. It was updated and re-posted in November 2021. I wanted to provide new photos, add step-by-step photos and more recipe instructions – including a home made pie crust. 

The post Classic French Quiche Lorraine appeared first on Pardon Your French.

If you’re visiting Alsace in the Summer, you’ll likely find an offering of this Alsatian Blueberry Tart in most restaurants, cafes and B&Bs. It is an iconic dessert from this French region and a tart that locals love to make at home too. It is simple, rustic-looking, delicious and makes do with the abundance of blueberries in late Summer.   

You can find this dessert called by “Tarte aux myrtilles” (myrtille translating to blueberry) or “Tarte aux Brimbelles” – brimbelles referring to the local wild blueberries harvested in Alsace. 

Note: This Alsatian Blueberry Tart recipe was first published on the blog in August 2018. Three years later, I re-worked the recipe slightly, with more blueberries, less sugar and slightly more crème fraiche. I also wanted to update the photos and instructions and add step-by-step photos. 

The crust: a “Pâte Brisée”

To make an Alsatian Blueberry Tart, I find a classic-French “Pâte Brisée” to be the best choice. 

A “Pâte Brisée” is the French version of a standard pie crust, made with a generous amount of butter. In comparison to a “Pâte Sucrée” (traditionally used for a French Lemon Tart) or a “Pâte Sablée” (traditionally used for a French Frangipane Apricot Tart), a Pâte Brisée is made with only flour, butter and water – no sugar or eggs. 

With fewer ingredients, a “Pâte Brisée” is a simpler, quicker pie crust that is more often used for “rustic” desserts (meaning, a little less fancy) that will simply allow the fruits to be the center of attention. Since it doesn’t have any sugar, it also means a “Pâte Brisée” can be used for both sweet and savory pies, be it quiches, fruits tarts or galettes. 

Because the flour and butter are mixed with water (water encouraging the gluten development in the flour), a “Pâte Brisée is sturdier and less sandy, in comparison to a “Pâte Sucrée” or a “Pâte Sablée”. This makes it an ideal crust for fruit tarts, to hold the baked soft fruits without breaking. It is also great for galettes, to avoid having the edges crumble when you fold them over the fruits. Lastly, it is a great crust to work with to create trimming, decorations or lattice-work for the top or edges of a fruit tart – just like this blueberry tart. 

Tips for a great Pâte Brisée”: 

• It is essential to use cold butter and ice cold water to make the dough. Cold butter -not room temperature- will distribute into the flour without softening. And ice-cold water will bind the ingredients together without softening the butter. This ensures little bits of butter are still present in the dough once rolled out, which makes for a most tender baked Pâte Brisée. 
• Do not overmix the dough: stop mixing when it just comes together into a rough ball. Otherwise, your crust likely will end up too tough once baked. 
• The Pâte Brisée needs to be chilled at least 20 minutes before being rolled out. If the dough is too cold and firm when trying to roll it out, let it sit for 5 or 10 minutes. It will warm up slightly, to become easier to roll out. If the dough cracks a bit when you roll it out or transfer it into the pan, do not fret. You can simply wet your fingers lightly under lukewarm water and “rub” the cracks to bind the dough back together. 

The filling: Blueberries with a “migaine” 

What makes this Alsatian Blueberry Tart truly stand out from other blueberry tarts or pies is the quick custard – called “migaine”– that gets poured atop the blueberries right before baking. Sometimes referred to as a flan, a filling or a custard, a “migaine” is a simple mixture of crème fraiche and egg yolks. 

Once baked, the “migaine” turns into a soft flan-like texture that wraps around the blueberries. Its mellow, creamy taste pairs perfectly with the sweetness and acidity of the fruits. Preparing a “migaine” to fill sweet and savory tarts (such as quiches) is quite popular in the Eastern part of France. 

More Cooking notes: 

• Making your own Pâte Brisée will make a big difference for this Alsatian Blueberry Tart.  This recipe will give you enough for a 9-inch (22.9cm) tart pan and you will leftover dough to create some decorations if you would like – such as lattice designs for the top, braids for around the edge of the tart or cutouts. Decorations are fun to make, but optional. 
• I recommend you use a tart pan with a removable bottom, which will support the crust when lifting your tart.
• Although it wasn’t easy to find up until a few years ago, Crème fraiche has now become common in grocery stores in Canada and the US. You can usually find it next to sour creams. Two of my favorite brands I recommend are Liberte and Maison Riviera.

I hope you’ll love this Alsatian Blueberry Tart as much as I do! If you have any questions, please leave a comment. 

You may also like: 

• Blueberry Almond Financiers 
• Blueberry Lemon Yogurt Loaf
• Peach Blueberry  Galette 
• Peach Crème Fraiche Streusel Tart
• Apricot Frangipane Tart 
• Fresh Peach Yogurt Cake

Alsatian Blueberry Tart

Print Recipe

Serves: 8-12 Prep Time: 1 hour Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

Ingredients

For the Pâte Brisée: 

2 cups (250g) all-purpose-flour
1/2 cup (1 stick/125g) unsalted butter, cold and cubed
A pinch of salt
1/4 cup (50ml) cold water (approximate)

For the filling: 

1 1/2 dry pint (about 3 cups/570g) fresh blueberries, washed and dried
¼ cup (about 70g) crème fraiche
2 egg yolks
2 tbsp (25g) sugar

Instructions

Make sure you read the Pâte Brisée tips and cooking notes before you start. 

Step 1 – Prepare the Pâte Brisée. Mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough just comes together into a rough ball (about 1/4 cup of water); do not over-mix or your crust will end up tough. Add a few more splashes of water if you feel the dough is too crumbly - but try to keep the water to a minimum. Too much water will also make your crust tough. Wrap the dough in a plastic wrap and chill for about 20 minutes.

Pre-heat the oven to 390ºF (200ºC) with a rack in the middle. Butter and flour a 9-inch tart pan. 

Step 2 – 20 minutes later, take the dough out of the fridge. Transfer it onto a lightly floured surface and roll it out to circle of 16-inch (40cm) in diameter (about 1/6 inch thick). Drape the dough over your rolling pin and transfer it to the tart pan. Cut the excess off around the edges. Poke the bottom of the crust evenly with a fork (10-12 pokes). You can keep the excess of dough for another baking project or use them to do decorations. 

Step 3 - In a small bowl, whisk together (with a fork) the egg yolks and crème fraiche until combined and lump-free. 

Step 4 - Evenly scatter the blueberries onto the crust. Pour the egg yolk + crème fraiche mixture over top and toss gently until the blueberries are evenly coated. Sprinkle with 2 tablespoons (25g) of sugar.  

Optional: At this point, brush any crust decorations with and egg wash (1 egg yolk mixed with 1 tbsp [15ml] milk). 

Bake for about 40 minutes, until the crust is golden brown and the blueberries are bubbling.

Transfer onto a cooling rack and let cool for at least 15 minutes before enjoying. Enjoy warm or cooled. 

 

The post Alsatian Blueberry Tart (Tarte aux Myrtilles Alsacienne) appeared first on Pardon Your French.

So what is a French “Pain d’Épices”? 

Despite appearances, a Classic French Spiced Bread (Pain d’Épices) shouldn’t be mistranslated as a “gingerbread”. Less sweet than its American cousin, a Pain d’épices doesn’t include egg nor butter – it is indeed a “pain” (bread). It is also made with rye flour for more earthiness, and honey – while gingerbreads often include molasses – making for a lighter sweetness that lets the spices shine a bit more. The spice blend of a Pain d’Épices is also more complex, including cinnamon and ginger, but also nutmeg, cloves, black pepper, anise seeds and star anise.

How to enjoy a “Pain d’Épices”? 

Being a cross between a bread and a cake, a Pain d’Épices makes for an equally delicious sweet or savory treat.

• As a starter or on a cheese board – Over the Holidays, Pain d’Épice is often served as a starter, cut in thin slices with foie gras or just before dessert with soft cow’s-milk cheeses like Brie or Camembert.
• For Breakfast – Because it isn’t too sweet, a Pain d’Épices is a great breakfast staple and the perfect canvas for butter, jams and marmalades. I personally love it with a little slab of butter and a drizzle of honey. 
• As a snack – It is also a wonderful pick-me-up in the afternoon as it is satisfying and full of flavor – and again, not too sweet.

Cooking notes:

• Using freshly ground spices, instead of pre-ground /store-bought, will make all the difference here. Freshly ground spices are so much more fragrant and keep their flavor better even after baked. For this recipe, we will need freshly ground cinnamon, nutmeg, cloves and black pepper – so using a spice grinder is highly recommended.
• Traditionally, a Classic French Spiced Bread calls for dark rye flour. But from my experience, light rye flour works well too. The difference is almost unnoticeable in taste.

Just like many staples French recipes, there are countless variations of a Pain d’Épices. Some prefer it lighter and drier (closer to a bread), some prefer it moist and more intense in flavor (closer to a cake). This recipe, in my opinion, strikes a happy medium. This Pain d’Épices is soft, moist and perfectly spiced; yet it isn’t too sweet. 

Recommended Equipments:

• A food scale 
• A spice grinder
• A loaf pan

You may also like: 

• Spiced Cookies with Candied Citrus Peels and Almonds (Leckerli)
• Raspberry Jam Swiss Roll 
• Almond Chocolate Twice-Baked Cookies from Provence (Croquants)
• Raspberry Jam-Filled Sablé Sandwiches (Lunettes de Romans)
• Classic Chocolate Bûche de Noël

I hope you’ll love this Classic French Spiced Bread (Pain d’Épices) recipe as much as I do! If you have any questions, feel free to leave a comment.

Classic French Spiced Bread (Pain d’Épices)

Print Recipe

Serves: 1 loaf Prep Time: 15 Minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 200 calories 20 grams fat

Rating: 3.9/5

( 19 voted )

Ingredients

1 1/4 cup (125g) dark rye flour
1 cup (125g) all-purpose flour
1 1/2 tbsp (30g) brown sugar (light or dark)
1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
1/4 teaspoon freshly-grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon anise seeds, whole
¼ tsp freshly ground black pepper
¼ tsp salt
1 ½ tsp baking soda
¼ tsp finely-grated orange zest (or clementine)
1 cup (250ml) milk (2%)
2/3 cup + 1 tbsp (250gr) honey
1 or 2 star anise, whole

Instructions

Step 1 – Pre-heat your oven to 305F (150C) with a rack in the middle. Grease a 8.5-9 inch loaf pan with butter, dust with flour and set aside.

Step 2 – In a saucepan over medium heat, warm together the milk and honey, along with the star anise. When the milk is hot and the honey has dissolved, remove from the heat and set aside to infuse.

Step 3 – In a large mixing bowl, whisk together the two flours, brown sugar, cinnamon, ginger, nutmeg, clove, anise seeds, pepper, salt, baking soda and orange zest.

Step 4 – Slowly pour in the milk and honey into the dry ingredients (discard of star anise), mixing with a wooden spoon. Stop mixing when just combined.

Step 5 – Pour the batter into prepared pan and bake for 1 hour, until a knife inserted in the middle comes out clean. Transfer to a cooling rack for 30 minutes before removing from the pan and let cool completely.

Enjoy immediately or wrap in foil and wait 24 hours before enjoying, to allow the flavors to develop further. 

Notes...

This Classic French Spiced Bread (Pain d’épices) can keep well wrapped for up to 1 week. It can keep for up to 3 months in the freezer (in an airtight container or freezer bag). Make sure the bread is completely cooled before freezing it. Thaw it in the refrigerator or at room temperature.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  This post may contain affiliate links. Please see my Privacy Policy & Disclosure page for more details

The post Classic French Spiced Bread (Pain d’Épices) appeared first on Pardon Your French.

They are also simple to make – which make them a great baking project for the whole family. They are perfect for gifting, hanging on trees or just to be devoured on the spot.  

Cooking Notes: 

• Make sure you use unsalted room temperature butter. 
• These Butter Sablés are flavored with lemon zest, which is optional. As another option, you can also use orange zest or  ½ tsp of freshly grated cinnamon. 
• Do not overmix the dough, stop when the ingredients are just combined. The less you mix the dough, the more delicate in texture the sablés will be. On the opposite, the more you mix, the tougher the sablés will be. 
• These Butter Sablés shouldn’t bake too golden in color, they must remain rather pale with a slight yellow hue from the egg wash. In comparison, they are much paler than the Breton Salted Butter Sablés.
• I used a star-shaped cooking cutter here, but any shape works. You can use a toothpick or a straw to poke out holes at the top of each cookie if you wish to hang them on a Christmas tree.

I hope you’ll love this Butter Sablés from Alsace (Butterbredele) recipe as much as I do! If you have any questions, feel free to leave a comment. 

You may also like: 

• Cocoa Almond Thumbprint Cookies from Alsace (Linzele) 
• Spiced Cookies with Candied Citrus Peels and Almonds (Leckerli)
• Raspberry Jam Swiss Roll 
• Almond Chocolate Twice-Baked Cookies from Provence (Croquants)
• Raspberry Jam-Filled Sablé Sandwiches (Lunettes de Romans)

Butter Sablés from Alsace (Butterbredele)

Print Recipe

Serves: 18-20 cookies Prep Time: 20 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 12 voted )

Ingredients

1/2 cup + 2 tbsp (125g) sugar
½ lemon zest
1/2 cup (125g) unsalted butter, at room temperature
4 large egg yolks
2 cup (250g) all-purpose flour
1/2 tsp salt

For the egg wash:
1 large egg yolk
1 tbsp (15ml) milk

Instructions

Make sure you read the cooking notes before you start. 

Step 1 - In a large bowl, combine the sugar and lemon zest. Rub with your fingers so the zest releases its oils and the sugar becomes somewhat moist and lumpy. Add the soft butter and mix with a whisk until fluffy in texture. Add the egg yolks and mix until combined. Switch to a spatula or wooden spoon, add the flour and salt, and mix until it all comes together into a rough ball. Wrap with plastic film and chill for at least 2 hours.

Pre-heat your oven to 350F (180C) with a rack in the middle. Prepare two baking sheets lined with parchment paper.

Step 2 - Take the chilled dough out of the fridge, unwrap and transfer onto a floured working surface. Roll the dough until it is ½-inch thick (1.27cm) and cut out shapes with a cookie cutter. Optional: you can use a toothpick or a straw to poke out holes at the top of each cookie if you wish to hang them on a Christmas tree.

Transfer the sablés onto the paper-lined baking sheets. If the dough is a little sticky, you may need a spatula to delicately unpeel the sablés from the working surface. 

Step 3 - In a small bowl, beat the egg yolk with the milk and brush the top of the sablés with this egg wash. 

Bake for 10 minutes, until the edges of the sables turn lightly golden. 

Transfer the sablés immediately to a cooling rack.

Notes...

These Butter Sablés from Alsace (Butterbredele) can keep for up to 3 months stored in a metal tin box on your counter, or up to 6 months in an airtight container in your freezer. If you hang them on your Christmas tree, they will keep for up to 2 weeks.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  This post may contain affiliate links. Please see my Privacy Policy & Disclosure page for more details.

The post Butter Sablés from Alsace (Butterbredele) appeared first on Pardon Your French.

In essence, they are simple thumbprint cookies filled with raspberry jam, but the dough is made with ground almonds, cocoa and cinnamon. They are ultra sandy with a sweet sticky middle, and bring the taste of all the warm Holiday spices we love. 

Cooking notes: 

• These Linzele cookies are traditionally filled with raspberry jam; but feel free to use another fruit jam if you wish. 
• How to avoid cracks? Like most thumbprint cookies, the dough is sandy like a shortbread and can crack easily when you press on it. To avoid cracks as much as possible, make sure you roll the dough in firm, smooth balls. Then, press very gently and very slowly on them in the center. The slower and gentler you are, the less cracks you will get. Although note that this is a purely esthetic matter and your cookies won’t taste any less delicious if cracked here and there. I personally do like a rustic cookie-style so don’t mind a few cracks.
• Make sure you use unsweetened cocoa powder or these Linzele will end up too sweet. 
• Make sure you use soft, room temperature butter. 
• A food scale is recommended for this recipe, as each cookie dough ball must be rolled in 10 grams balls.

I hope you’ll love this Cocoa and Almond Thumbprint Cookies from Alsace (Linzele) recipe as much as I do! If you have any questions, feel free to leave a comment. 

You may also like: 

• • Spiced Cookies with Candied Citrus Peels and Almonds (Leckerli)
  • Raspberry Jam Swiss Roll 
  • Almond Chocolate Twice-Baked Cookies from Provence (Croquants)
  • Raspberry Jam-Filled Sablé Sandwiches (Lunettes de Romans)

Cocoa and Almond Thumbprint Cookies from Alsace (Linzele)

Print Recipe

Serves: 45-50 cookies Prep Time: 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 26 voted )

Ingredients

1 cup (125g) all-purpose flour
1 1/3 cup (125g) ground almond
1 tsp baking powder
¼ tsp salt
½ cup (100g) sugar
2 tbsp (15g) unsweetened cocoa powder
1 tsp ground cinnamon
½ cup (125g) unsalted butter, at room temperature
1 large egg

Instructions

Step 1 - In a large mixing bowl, combine the all-purpose flour, ground almond, baking powder, salt, sugar, cocoa powder and cinnamon. Dig a well in the middle and add the butter and egg. With a large wooden spoon or your hand, mix until it all comes together into a large dough ball that leaves the edges of the bowl clean. Wrap the dough in plastic film and chill for at least 2 hours.

Step 2 - Pre-heat your oven to 350F (180c) with a rack in the middle. Prepare two baking sheets lined with parchment paper.
Unwrap the dough and transfer it onto a working surface. Roll small dough balls (10g each) between the palms of your hands and place them on the baking sheets spaced out between 2-2.5 inches.

Step 3 - Press a thumbprint into center of each ball, 1/2” deep. Fill with a tiny spoonful of raspberry jam. Bake each sheet for 15 min.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  This post may contain affiliate links. Please see my Privacy Policy & Disclosure page for more details.

The post Cocoa and Almond Thumbprint Cookies from Alsace (Linzele) appeared first on Pardon Your French.