Autumn — Chapter Six.
It all started with too much homemade jam and a sudden enviefor flan.
Une pâte brisée for the crisp,
de la confiture for the gourmand,
and a flan pâtissier for the creaminess.
What about an autumnal tart – pumpkin, pear jam, and a vanilla flan on top?
The Actors
For a small pâte brisée
- 100 g flour
- 50 g butter
- A pinch of salt
- Cold water
For the flan
- 270 ml milk
- 1 vanilla bean
- 70 g heavy cream
- 25 g cornstarch
- 30 g sugar
- 1 egg
- 1 tbsp butter
- 3 tbsp Pumpkin–Pear–Vanilla Jam (or any jam)
The Story
First, we start with the flan base. In a pan, let the vanilla infuse in the milk with the cream over very low heat.
It’s always better to use vanilla beans to have those little grains de vanillein the cream, but of course, vanilla sugar or extract works too.
Then we start the pâte brisée. In a bowl, work the flour, salt, and butter with your fingers until you get a sablé-like texture. Start adding water slowly while working the dough until it becomes smooth and easy in your palm. Let it rest in the fridge for about 30 minutes.
The vanilla should have done her work by now, so we make the flan. Whisk the egg with the sugar, then add the cornstarch. Incorporate the infused milk/cream while whisking (don’t forget to remove the vanilla pod, or strain the mixture). Over medium heat, cook the appareil a flan until it thickens.
Finally, add the butter and let it cool.
Roll out and pre-bake the pâte at 180 °C for about 10 minutes. Lastly, on fait le petit montage– one layer of jam and the flan on top.
Return to the oven for another 45 minutes, until the tart takes on a golden color and the kitchen smells of butter and vanilla.
The Curtain Call (Storage)
It will probably be finished in two days. But the cooler it is, the tastier it becomes.
Epilogue
*Et depuis, pas mal de tartes ont été racontées.
La confiture s’est dissipée. Ou presque.
Il en reste juste ce qu’il faut pour devenir le cœur d’une dernière gourmandise.*
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