Wednesday, August 25, 2010

Life on Rue Tatin and a Fruit Tart

I've been too busy to attend cooking school in Paris. Too busy to live for a few years in a charming French village. Too busy to write a memoir. I could have written the memoir but, without having studied in Paris and lived in France, I don't think there would be a lot of interest.

On Rue Tatin is a memoir by Susan Herrmann Loomis. It's one of my favorites. We've used many of the included recipes that evoke the essence of Normandy. This tart is one that both Andrew and I have done when apricots and nectarines are at their peak.

From On Rue Tatin by Susan Loomis


1 1/2 cups unbleached, all-purpose flour
Large pinch of sea salt (or regular salt)
7 tbsp unsalted butter, chilled and cut into small pieces
5 to 6 tbsp iced water
1 egg

Place the flour and salt into a food processor and pulse a few times to mix. Add the butter and process until the mixture resembles coarse cornmeal. With the processor running, slowly add the water and process just until combined and crumbly. Turn the dough onto a lightly floured surface and gently press it into a ball. Let the pastry sit, covered, at room temperature for 1 hour. In the meanwhile, prepare the filling.


1/3 cup sugar
2 tbsp cornstarch
1 pound apricots, pitted and cut into quarters
About 5 nectarines (1 1/4 pounds), pitted and cut into eighths

Combine the sugar and cornstarch in a large bowl. Add the fruit and stir until all the ingredients are combined.

Preheat the oven to 425 and move the rack to the bottom third of the oven.

Roll out the pastry to a 13-inch circle. Gently fit it into a 10 1/2 inch removable-bottom tart tin, leaving the pastry to hang over the edge of the tin.

Prepare a wash of one egg and two tsp water whisked together.

Quickly brush the bottom of the pastry with some of the egg wash.

Turn the fruit mixture into the pastry and quickly and roughly fold the edges of the pastry up and over the fruit. Brush the pastry with the remainder of the egg wash.

Place the tin on a cookie sheet and bake in the bottom third of the oven until the pastry is golden and the fruit is cooked through. This takes 35 to 40 minutes.