What is a French “Tourte” Exactly? 

In France, the term “Tourte” is commonly used to designate a savory two-crusted pie. A Tourte usually includes a filling of meat and/or vegetables, encased between two layers of pastry – either puff pastry or pastry dough. 

Tourte is a very popular winter dish in France, with countless regional variations. Some of its most famous ones include the “Bisteu” from Northern France (filled with potatoes slices and bacon, a recipe you can find in my cookbook), the “Tourte Lorraine” (filled with white-wine marinated ground pork and veal), or the “Tourte Niçoise’, a sweet variation filled with Swiss chard and pine nuts and topped with icing sugar to serve as a dessert.  

This French Chicken and Mushroom Pie isn’t affiliated to a particular region, but is very popular all throughout France, especially in the Fall and early Winter. Unlike typical American or British chicken pot pies that usually include carrots, celery and peas, the French version traditionally features mushrooms in a creamy sauce, flavored with Dijon mustard and herbs. 

This recipe is a staple in our household – it is always a hit!

The Recipe

The flaky buttery crust, the creamy sauce, the tender chunks of chicken, the salty bacon, the flavorful mushrooms… This French Chicken And Mushroom Pie (Tourte) truly is French comfort food at its best! 

And what I really love about this recipe is that you can use a few shortcuts, if you want. You can cook chicken breasts for the occasion or just use leftover roast chicken (or even turkey) if you have some. You can make your puff pastry from scratch or use a ready-made one for convenience (which I often do). 

While this recipe features multiple steps, the instructions are straightforward and easy to complete. Before diving into it, I wanted to give you answers to some of the most common questions you may ask about this recipe.  

Common Questions

What chicken pieces can I use? 

For convenience, I think using boneless, skinless chicken breasts is ideal. A satisfying chicken pot pie should yield a chunky filling. So using breasts, I suggest you cut the chicken in big chunks that are at least 1-1.5 inch (2.5-3.5cm) in size. And because they will bake further in the creamy sauce, they will remain tender. 

Can I substitute the chicken breasts?

Yes, this pie can also be an excellent way to repurpose leftover cooked chicken (or even turkey!). So, if you made a roasted chicken yesterday, you could use the leftover meat. To do so, use the exact same quantity of chicken meat (deboned, skinned: 510g), cube it and simply skip step 1 and 3 in the recipe – since your chicken will be already cooked. 

Can I use a store-bought puff pastry crust?

Yes, absolutely. For convenience and to save time, I honestly often rely on store-bought puff pastry. When shopping for the puff pastry, make sure to get a good quality double pastry (or two packets of single sheets). If frozen, thaw according to package instructions before cooking and keep the packets in the fridge until ready to cook. 

If you’re up for making a from-scratch puff pastry, I recommend the rough puff pastry recipe from Clotilde Dusoulier. It is easy to make, uses lots of butter (in true French fashion) and turns out great. 

What dish is best for this pie? 

A 9” (23cm) diameter pie dish is best for making this recipe. You can also use a low-sided cast iron skillet or even a 9″ round cake pan. 

How to prevent the bottom of the crust from getting soggy? 

Not having a soggy crust mostly depends on the quality of your filling: it shouldn’t be soupy. When making your filling, aim for a thick, creamy texture – not liquidy. Coming off the stove, right before filling the crust, the filling should be fairly “tight”.  

How to prevent the tourte from browning too quickly?

After 20-30 minutes of baking, if you think the top of your tourte is browning too quickly, place a sheet of foil loosely over the top. The pie will continue to bake but this will prevent the top from over-browning. 

How long can you keep this Chicken And Mushroom Pie? 

Any leftovers? You can keep the tourte in the fridge or in the freezer. 

• Keep it in the fridge: let the tourte cool completely before placing it in an airtight container or covering it tightly with foil. Store it in the fridge for up to 4 days. Reheat the tourte in the oven, at 350°F (180°C). I don’t recommend re-heating it in the microwave as the crust will become soggy. 
• To freeze: let the tourte cool completely before placing it in an airtight container and freeze for up to 2 months. Remove from the freezer 30 minutes before baking (no need to thaw completely). Bake covered with foil for 35-40 minutes at 375°F (190°C).  

Cooking notes and substitutions: 

• Cremini mushrooms are traditionally used for making this recipe, but you can opt for other seasonal mushrooms if you like, such as chanterelles. 
• Puff pastry warms up quickly and can get sticky, so keep each sheet rolled in the fridge up until you need it. Act fast when rolling it out and transferring it into the dish.

I hope you’ll love this Chicken And Mushroom Pie as much as I do! If you have any questions, please leave a comment. 

More Chicken recipes you may like: 

• Classic French Coq Au Vin Rouge
• French Roast Chicken (Poulet Rôti)
• French Tarragon Chicken 
• Simple Chicken Marengo with Mushrooms 
• Chicken Chasseur (Classic French Hunter’s Chicken)
• Braised Chicken Thighs with Garlic and Onion
• Chicken Breasts in Creamy Mushroom Sauce

French Chicken And Mushroom Pie (Tourte)

Print Recipe

Serves: 8 Prep Time: 30 minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 17 voted )

Ingredients

3 boneless, skinless chicken breasts (about 170g each)
1/4 tsp salt
1/4 tsp freshly ground black pepper
4 tbsp (60g) unsalted butter, divided
200g bacon (4 strips/7 ounces), cut into ¼-inch-thick slices
1 lbs (450g) mushrooms (cremini and/or various types), sliced
¼ tsp freshly ground black pepper
1 large onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
6 tbsp (50g) plain/all-purpose flour
3/4 cup + 1tbsp (195ml) chicken stock (ideally, low sodium)
3/4 cup + 1tbsp (195ml) milk (2% minimum)
2 tbsp Dijon Mustard
1 tsp dried thyme
2 (13-oz [370-g]) packets ready-rolled puff pastry
1 egg yolk
1 tbsp (15ml) milk

Instructions

Step 1 – 1 hour prior to cooking, rinse the chicken breasts under cold water and pat-dry thoroughly with paper towel. Cut them into 1-1.5 inch (2.5-3.5cm) cubes and season with salt and pepper. Set aside, at room temperature.

Step 2 - On the stove top over medium-high heat, melt 2 tablespoons of butter in a large frying pan. Add the bacon and cook for about 6-7 minutes, stirring occasionally, until fully cooked and lightly crisp. Set aside, leaving the fat drippings in the pan.

Step 3 – Add the chicken cubes to the pan and cook for 7-8 minutes until mostly cooked. Set aside onto a plate and cover with foil.

Step 4 – Add one tablespoon of butter to the pan. Add the sliced mushrooms, season with black pepper, and cook for about 10 minutes, until the mushrooms are cooked and lightly browned. Set aside onto a plate.

Step 5 - Add one last tablespoon of butter to the pan. Add the garlic and onion, and cook for 2-3 minutes, stirring occasionally until translucent. Add the flour and stir to coat the onions and garlic. Start pouring in the chicken stock very slowly, in small additions. Stir continuously until the sauce thickens – make sure there are no lumps left before you start pouring in more stock. Let the liquid simmer for a few seconds to thicken further.

Step 6 – Start pouring in the milk very slowly, in small additions. Stir continuously until the sauce thickens to a creamy consistency. Stir in the Dijon mustard and thyme. Taste and adjust seasoning if needed, with salt and pepper.

Step 7 – Turn the heat to low and add the bacon bits, mushrooms, and chicken pieces to the cream. Stir to coat evenly. Set aside.

Preheat your oven to 410˚F (210˚C) with a rack in the middle.

Step 8 - Line a deep 9-inch (23cm) pie dish with parchment paper. Unroll the first sheet of pastry and place it on the bottom. Don’t worry about the edges that hang over the dish. Poke the sheet all over with a fork. Pour the chicken filling into the dish and spread it out.

Step 9 - Unroll the second sheet of pastry and place it over the top of the filling. Press the edges together tightly to seal – removing any trapped air as you do so. Roll up the hanging pastry sheet edges together towards the center to create a thick, well-bound outer rim.

Whisk together the milk and the egg yolk, and brush it atop the pie. With the tip of a sharp knife, score a 1-inch (2.5cm) circle in the center of the pastry lid, for the steam to escape from while baking.

Bake the pie for 20 minutes. Lower the temperature to 350˚F (180˚C) and bake for another 20 minutes, until the top looks crisp and golden.

Let cool for at least 15 minutes before serving.

The post French Chicken And Mushroom Pie (Tourte) appeared first on Pardon Your French.

The difference between Apple Tarts and Tarte Tatin

In France, classic apple tarts (tartes aux pommes) usually come in pretty crusts, sometimes filled with “compote” (apple sauce) or frangipane (almond cream), are topped with neat apple slivers, baked to golden perfection and often finished up with a shiny apple or apricot glaze. These apple tarts are the ones you will find across French bakeries, and the ones French people often buy to serve for dessert at their Sunday family lunch.  

On the other hand, a Tarte Tatin is more of a home bakers’ recipe – which you won’t necessarily find in most bakeries. This tart is quicker and simpler to make than a classic bakery-style apple tart, which make it more approachable. It doesn’t require any thin apple slices but instead preserves the taste and shape of the apples, making them the trues stars. 

What I love most about the tarte Tatin is that it doesn’t have to be perfect. The crust can crumble, the caramel can drip, a few apples can fall out of line. It’s fine. Tarte Tatin will always look appetizing and taste fantastic, no matter what. 

A Tarte Tatin is a perfect recipe for home bakers of any skill level. 

Breaking it down

Despite its complicated reputation, the tarte Tatin is a simple concept: apples, caramel, and crust. The tart is baked upside down, with caramel and fruit at the bottom and the pastry on top. Once inverted, the lustrous caramelized apples are unveiled. With only a few ingredients and an understanding of key factors and techniques, you’ll be a master of the Tatin in no time. 

So, make sure you read my tips for a perfect Tarte Tatin before your start. These may look a bit lengthy, but they explain all the key components and steps of this recipe: the choice of the best baking vessel, the best apple variety, the proper time taken on the stove to cook the apples, etc. Combined, these components and tips will make for a successful Tarte Tatin.

Tips for a perfect Tarte Tatin: 

• The baking vessel: Choose a cast-iron skillet.

I have tested this recipe with different baking vessels: a pie dish, a cake pan and a cast-iron skillet. The skillet made for the most successful recipe, by far! As pictures here, I use a 9-10” (22.9cm-25.4cm) cast iron skillet. Starting your oven on high (430F/220C) and using a skillet is ideal to give an initial heat shock to the tart. This provides faster and proper baking. With the other baking vessels, I had to cook the Tarte Tatin on lower heat for longer, which made the apples turn overcooked and mushy, while the crust was still barely cooked. A skillet tolerates and retains higher heat, which makes it the best vessel to create the best caramelization, crisp crust and proper overall baking.

• The apple variety: Choose Honeycrisp apples.

I have tested this recipe with different apple varieties, including Royal Gala, Melrose, Braeburn, Granny Smith and Honeycrisp. Honeycrisp apples provided the best results. They turned so sweet and tender, but not mushy at all. Many recipes out there suggest the use of both Granny Smith and Honeycrisp. Using different apple varieties is something I always do when I bake American-style apple pies, to provide both sweetness and tartness. But when I tried this option with the Tarte Tatin, the Granny Smith actually turned mushy, while the Honeycrisp kept a nice texture. The version using solely Honeycrisp was just perfect, working with my suggested cooking time and method (if you use other apple varieties that work well, let me know in the comments, I’d love to hear it).

• Do not underestimate the initial stove-top cooking process. 

Taking the proper time to cook the apples on the stove-top first is an essential step. Do not rush it. You want the apples to release their juices in the skillet, so they don’t sweat it out in the oven later. Otherwise, you’ll end up with juice oozing out of the pan when baking and a soggy crust. Once the apples have sweat their juices out and are lightly caramelized (20 to 30 minutes, depending on your stove top), gently transfer them with a slotted spoon to a cooling rack, so they drain properly and cool down. The remaining apple juice in the skillet then gets reduced and turned into a caramel.

• Don’t forget the salt!

A generous sprinkle of salt (ideally fleur de sel) will make the apples shine even more and bind all the ingredients together beautifully. I think the step of salting the apples – after cooking them on the stove top and right before returning them to the skillet and into the oven – brings so much life to this tart. Think of it as salting your meat before your cook it. It brings tenderness, life and so much more character. For the fleur de sel, I use Fleur de Sel de Guerande. As a substitute, Maldon salt works great too.

• The crust: Homemade is the way to go!

This recipe can be made with a store-bought pie crust if you wish. Although, I highly recommend you make your own crust here, as it will make a big difference. This crust recipe is specifically tailored to a Classic Tarte Tatin. It is buttery and crisp -firm enough to be kept together for the final flip-, but slightly more delicate and crumbly than a classic pie crust – which is exactly what you want for a Tarte Tatin. It has to be a little more messy than your average apple tart.

• The Caramel

Note that the time needed for cooking the caramel will depend on your stove-top and on what kind of skillet you are using. Keep a close eye on the caramel color as it simmers and aim for a golden hue—not amber. Since color can be hard to judge in a dark skillet, occasionally smear a small amount of caramel onto a white plate to check progress. 

• The Flip

The feat of flipping the tarte Tatin upside-down after baking can seem intimidating, but really, don’t stress out about it. Run a knife around the crust, place a plate on top of it, hold the plate and skillet firmly, and flip. If any apples move around or remain stuck to the skillet, simply place them back onto the tart before sliding it onto a serving tray.

I hope you’ll love this Classic French Tarte Tatin as much as I do! Enjoy it warm or after a few hours in the fridge, to allow the apples and crust to firm up so you can serve clean slices. A dollop of crème fraiche on top is mandatory—in true French fashion.

More French Apple Recipes you may like: 

• Classic French Apple Cake
• Breton Apple Pound Cake 
• Cinnamon Apple Galette 
• Thin Apple Tart (Tarte fine aux pommes) 
• Skillet Caramelized Apple Cake from Brittany
• Gluten-Free Apple Crisp

Classic Tarte Tatin

Print Recipe

Serves: 8 Prep Time: 30 minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.1/5

( 44 voted )

Ingredients

For the crust:
1 cup (125g) all-purpose flour
1 tbsp (12.5g) sugar
½ tsp salt
½ cup (125g) unsalted butter, cold and cubed
1 large egg yolk
1 tbsp (15ml) lemon juice

For the Tarte Tatin:
6 medium Honeycrisp apples
2 tbsp (30ml) lemon juice
1/3 cup (75g) unsalted butter
1 cup (200g) sugar
1 vanilla bean, halved and scraped
1 tsp fleur de sel (or sea salt flakes)

Instructions

Make the crust:

In a large mixing bowl, combine the flour, sugar and salt. Add the cubed butter and mix the ingredients together using your hands (rub between your palms) until you get a crumbly texture and pea-size bits of butter are still visible. In a small bowl, whisk together with a fork the egg yolk and lemon juice, and add to the other ingredients. Combine until the dough comes together into a ball. If it feels too dry, you can add a 1 tablespoon (15ml) of water. Wrap in plastic film and chill until needed (minimum 30 minutes, maximum 24 hours).

Make the pie :

Peel, core and cut the apples in quarters. As you go, reserve the apple quarters in a large bowl with 2 tablespoons (30ml) of lemon juice, to prevent them from browning. Stir the apple quarters as you go to make sure they’re always lightly coated in lemon juice.

In a 9-10” (22.9cm-25.4cm) cast iron skillet, melt the butter over medium heat, with the sugar and vanilla bean scrapings. Stir and cook for about 5 minutes, until the sugar has dissolved and the liquid starts to simmer. Add the apple quarters, stir to coat and turn the heat down to low.

Cover with a large sheet of foil (so the steam is kept inside) and cook for 20 minutes until the apples are tender (but not mushy), stirring occasionally and pouring the liquid in the pan on top of the apples (always place the foil back). With a slotted spoon or spatula, transfer the apple quarters to a cooling rack and sprinkle evenly with the fleur de sel (or sea salt flakes). Bring the heat to high and simmer the remaining liquid until it turns into a golden caramel.

Remove from the heat.

Turn your oven to 430F(220C).

Take the crust out of the fridge, transfer it to a lightly floured working surface and roll it out to a 12-inch (30.5cm) circle.

When cool enough to handle with your fingers, place the apple quarters back into the skillet (over top the caramel) in a circular pattern, with the  “outside of the fruit” side down.

Cover with the crust and tuck the edges of the crust into the pan. Poke four tiny holes into the crust with a knife (for the steam to escape while baking).

Bake for 10 minutes in the pre-heated oven. Turn the oven down to 375F(190C) and bake for 20 more minutes, until the crust is golden.

Transfer the tart to a cooling rack for 5 minutes, and flip upside down onto a serving plate (do not wait any longer before you flip it, or the caramel will harden and the apples will remain stuck to the bottom of the pan). Use oven gloves or kitchen towels to protect your hands when you flip the tart as some remaining juice may still spill on the side of the skillet.

Serve warm (commonly with dollop of crème fraiche on top), or chilled.

The post Classic Tarte Tatin appeared first on Pardon Your French.

Like many rustic French flans, this Parisian Vanilla Custard Pie bears a black-spotted top that can give the impression of being burned, but actually isn’t. This typical brulé top is achieved by baking the flan at high temperatures to get a thick skin atop it, with delectable notes of caramel. This skin’s texture magically contrasts with the smooth vanilla custard filling underneath.

It is a simple, rustic, yet totally indulgent treat. This homely and comforting flan may remind you of Portuguese egg tarts or South-African milk tarts. But, this treat is much heftier and the darkened skin gives it unique flavors.

It is perfect to prepare as a dessert when you have guests, as you can prepare it ahead of time (the day before, or at least 5 hours prior). It is also a great afternoon snack, to be eaten with your hands – as the Parisians do!

Cooking notes :

• This recipe is made for a 8-inch (20.32cm) circular springform pan. You can also use a 9-inch pan (22.86cm) but the flan will have less height.
• This Parisian Vanilla Custard Pie is most often made with a “pate sablée” (sturdy, sandy crust) although you might find it sometimes made with a “pate feuilletée” (puff pastry). I prefer it made with a homemade sandy crust, flavored with lemon zest – to which I am giving you the recipe here. This is a big crust recipe, as you need a lot of crust to cover the bottom and edges of the pan. Alternatively, you can use store-bought crust (pie crust or puff pastry) but you might need two of them to cover the whole pan (and some leftover). 
• The pie has to rest in the fridge for 3 hours prior to baking – so plan accordingly.
• The pie can be enjoyed at room temperature: the custard will be creamy. Or you can leave it overnight in the fridge and enjoy it the next day: the custard will be firmer.

Parisian Vanilla Custard Pie

Print Recipe

Serves: 12 people Prep Time: 1 hour Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 18 voted )

Ingredients

For the pie crust:
½ cup (125g) unsalted butter, cold and cubed (+ 1 tbsp extra for greasing the pan)
½ cup + 2 tbsp (125g) sugar
½ tsp salt
1 tsp lemon zest
2 cups (250g) all-purpose flour (+ 1 tbsp extra for the pan)
½ tsp baking powder 
1 large egg

For the filling:
4 large eggs
1 cup (200g) sugar
1/2 cup + 1 tbsp (80g) cornstarch
2 tbsp (30ml) vanilla extract
3 ¼ cups (800ml) milk (whole or 2%)
¾ cup + 1 tbsp (210ml) heavy whipping cream (+35%mf)
1 or 2 vanilla bean(s), halved and scraped – depending on how much vanilla flavour you want.

Instructions

Make sure you read the cooking notes above before you start. 

Step 1 - To make the pie crust:

In a large mixing bowl, combine the cubed butter, sugar, salt, lemon zest, all-purpose flour and baking powder together.

Mix the ingredients together using your hands (rub between your palms) until you get a crumbly, sandy texture and pea-size bits of butter are still visible.

Add the large egg, and combine until the dough comes together into a ball. Wrap in plastic film and chill until needed.

Step 2 – To make the filling:

In a large mixing bowl, whisk together the eggs, sugar, cornstarch and vanilla extract until liquid and foamy. 

Whisk in the heavy cream.

In a medium sauce pan, combine the milk and the vanilla scrapings. Bring to a boil, and remove from the heat as soon as the milk boils. Add a small amount of the hot milk (while whisking) into the egg mixture to temper it. Then, immediately whisk the remaining hot milk into the egg mixture, until fully combined.

Transfer the mixture back into the sauce pan, over medium heat, and whisk continuously until the cream thickens (to a thick pancake batter-like consistency). Remove from the heat and set aside.

Step 3 – To assemble the pie:

Grease and flour the pan.

Take the crust out of the fridge. Place it between two large sheets of parchment paper and roll it out to a 5mm (0.2inch) thickness. Line the pan bottom and sides with crust – don’t worry if the crust tears, you can easily patch it together and press to seal.

Pour the filling in the pan (a skin likely formed on top of the custard while it was put aside: whisk the filling before you pour it into the pan to get rid of the skin and make sure it is smooth. Optionally, you can also pass it through a fine mesh strainer). Smooth the top out with a spatula.

Trim the crust all around, so that the edges are about the same height as the filling.

Place the pie in the fridge for 3 hours.

Step 4 – Bake the pie:

Pre-heat your oven to 220°C (425°F), with a rack in the middle.

When the oven is pre-heated, take the pie out of the fridge (a skin likely formed on top of the custard). Place the pie in the oven and turn up the oven to 240°C (460°F).

Bake for 45 to 50 minutes. Mid-way during the baking period, check on the pie and if it is turning black too quickly on top (this depends on your oven), place a sheet of foil on top to prevent it from darkening too much. Although remember it should be slightly black (more or less, depending on your taste). The flan may look like it is burnt, but it doesn't taste burnt at all. 

At the end of the baking time, the pie should still be wobbly in the center (it will firm up as it cools down). Transfer the pie to a cooling rack and let it cool completely to room temperature before serving. You can also chill it overnight (wrapped under plastic film) and serve it the next day (take it out of the fridge 1 hour prior to serving).

If you try this Parisian Vanilla Custard Pie let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram. Bon Appétit!

Recipe developed by myself, inspired by Elle à Table, Tasting Paris (book by Clotilde Dusoulier), 750g and Marmiton.

The post Parisian Vanilla Custard Pie (Flan Parisien) appeared first on Pardon Your French.

Known in French as a “Milassou à la citrouille”, this rustic dessert hails from the South-West of France, and is especially popular in Gascony, Languedoc and in the Pyrenees. And as with most regional recipes, you’ll find a different take on it in each city. Some make it sweet or savory, as a flan, a cake or a pudding, flavored with zesty citruses or spices, nestled with raisins and prunes, or even (rarely, and un-traditionally for some) made with wheat flour, rather than corn flour.

This sweet pumpkin version is one of my favorites, as it is very simple to make, creamy and fragrant – and I think the most likely to please the American palate. It is actually fair to say that it resembles its American cousin,  but the corn flour gives it a more satisfying texture. Best of all, you definitely do not need a crust to complete it, as the vanilla and rum bring more warmth and authentic French flavors to the pie.  

If you’re looking for a little switch from your traditional pumpkin pie, this recipe is for you!

French Corn Pumpkin

Print Recipe

Serves: 8 Prep Time: 15 Minutes Cooking Time: 45-55 hour 45-55 hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.1/5

( 9 voted )

Ingredients

1 2/3 cup (375g) Pumpkin puree
1 cup (150g) cornmeal
1 tbsp (12.5g) cornstarch
A pinch of salt
½ cup (100g) sugar
1tsp vanilla extract
4 large eggs
1/3 cup (75g) unsalted butter, melted
1 1/3 cup (330ml) milk
1 tbsp (14ml) rum

Instructions

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

Combine the pumpkin puree with the corn meal, corn starch, salt, sugar, vanilla extract and eggs. Mix until just incorporated. In a separate bowl, whisk together the milk, melted butter and rum. Slowly pour into the pumpkin mixture, and mix until fully incorporated.

Pour the batter into a prepared 9-inch circle springform pan (buttered and with a circle of parchment paper at the bottom).

Cook for 45-55 minutes (until the edges are golden, the center will still look slightly under-baked). Let cool for at least one hour before serving (the center needs time to firm up).

For serving, enjoy on its own (the French way) or with whipped cream (the American way). Me, I enjoy it topped with Greek-yogurt.

If you try this French corn Pumpkin “pie” recipe, let me know! Leave a comment or share a photo using #pardonyourfrench on Instagram.

Bon Appétit!

A recipe inspired by Mes Bonnes Recette du Sud-Ouest  and sktv.

The post French Corn Pumpkin “Pie” appeared first on Pardon Your French.

So when I opened my friend Marie’s new cookbook “Simply Citrus “ and spotted this Coconut Lemon Bars recipe – described as a delicious, dairy-free, exotic variation of the timeless classic –  (and with no meringue topping!), I simply knew I had to try it.

And, although for some French bakers making a butter-free crust may sound like blasphemy, I honestly did not miss the dairy at all. 

I have been following Marie’s blog Food Nouveau for a while now and I simply love her approachable tone and easy-to-follow recipes. So far, I haven’t tried one of her recipes that did not turn out absolutely perfect (which is a huge positive for me – one that makes me want to revisit one’s blog over and over again).

Just two weeks ago, I made her textbook Banana Bread recipe for the first time; and yes indeed, it gave me THE perfect Banana Bread (you have to try it!).

“Simply Citrus” will be released on March 6^th, 2018, and Marie was so kind as to send me a copy as a preview. It is a great book – bright, colorful, beautifully-photographed (by the talented Catherine Côté), and full of fresh looking, delightful recipes.

I have already spotted a few of my soon-to-become favourites, including a Mile-High Lemon and Mascarpone Crêpe Cake and cute little Sesame Kumquat Financiers (I will definitly try these ones next, as soon as I can get my hands on kumquats.)

Following the aura of her blog, Marie’s recipe for these Coconut Lemon Bars was easy to follow and made every step flow naturally one after the other.

The addition of shredded coconut in the crust offers a delicate crispness and the coconut oil builds a delicate richness that balances with the tartness of the lemon notes. The filling is perfectly-textured, smooth yet firm, and not-too-sweet. Surprisingly in France, bakeries offer lemon pies on the sweeter side – which I am not a huge fan of – but this filling was spot-on. 

Cooking notes

• For serving, Marie garnishes the bars with toasted unsweetened shredded Coconut. I have used (untoasted) unsweetened shredded coconut and placed a nice slice of toasted coconut on each bar (just because this is what I had in my pantry). 

If you try this Coconut Lemon Bars recipe let us know! Leave a comment or share a photo tagging @pardonyourfrench or @Foodnouveau on Instagram. 

Bon Appétit!

Coconut Lemon Bars

Print Recipe

Serves: 12 bars Prep Time: 1 hour + 2 hours 1/2 (for cooling) Cooking Time: 30-38 minutes 30-38 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

Crust
3⁄4 cup all-purpose flour
3⁄4 cup toasted unsweetened shredded coconut
1⁄3 cup powdered sugar
1 tablespoon cornstarch
1⁄4 teaspoon kosher salt
1⁄4 cup melted coconut oil

Filling
3⁄4 cup granulated sugar
3 tablespoons cornstarch
Pinch of kosher salt
3 large eggs
2 teaspoons finely grated lemon
zest (about 1 lemon)
3⁄4 cup freshly squeezed lemon juice (about 3 lemons)

To serve
Powdered sugar
Toasted unsweetened shredded Coconut

Instructions

Preheat oven to 350°F. Grease an 8-inch square baking pan and line with parchment paper, letting it overhang on two sides (this will make it easier to pull the squares out later).

Crust - In a medium bowl, combine the flour, coconut, powdered sugar, cornstarch, and salt. Stir the oil into the flour mixture until fully incorporated. Place the dough into the prepared pan, and firmly press down all the way to the sides. Bake the crust until it just starts to brown around the edges, 15–20 minutes.

Filling - In a medium bowl, whisk the sugar, cornstarch, and salt until well combined. Add the eggs, one at a time, whisking until each one is fully incorporated before adding the next. Add the lemon zest and juice; whisk until the mixture is completely smooth. Pour the filling over the hot crust. Bake until the filling is just set, 15–18 minutes. The filling should start to turn golden around the edges, and the center should be a bit jiggly (it will firm up as it cools). Let the squares cool completely to room temperature, and then refrigerate for 2 hours before cutting.

Just before serving, dust the bars with powdered sugar and garnish with coconut.

Recipe from Simply Citrus by Marie Asselin, reprinted by permission of Gibbs Smith. Pre-order the book and get a free eBook by filling out the form after you place your order.

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