Flamusse bourguignonne

01 / ABOUT THE DISH

About the dish

Flamusse bourguignonne is an apple tart specifically associated with the department of Yonne. Flamusse bourguignonne consists of a shallow, somewhat flan-like batter poured over sliced apples in a baking dish, producing a softly set, mildly sweet dessert with visible fruit under a lightly firm surface made from eggs, milk, flour, sugar, butter, and fruit. Its roots extend back into rural Bourgogne where orchard fruit and simple pantry staples were combined into oven-baked dishes that could use seasonal apples and easy-to-mix batter, becoming a familiar way to make fruit into a meal-end offering. To make flamusse bourguignonne, peeled and sliced apples are arranged in a buttered dish, a mixture of eggs whipped with sugar is blended with sifted flour and a pinch of salt, milk is added gradually to create a smooth, fluid batter, which is then poured over the fruit and baked at moderate heat until the batter sets lightly and the apples are tender; the finished dish can be served warm or cold and may be dusted with sugar or cinnamon before serving. Variations involve using pears, peaches, plums, or blackberries in place of apples and, in some cases, adding vanilla or a touch of cream to the batter, while the essential method of fruit beneath a batter remains. Flamusse bourguignonne is eaten as a dessert or afternoon refreshment, typically spooned from the dish rather than sliced, and it pairs well with black coffee, mild teas, or a glass of chilled dry white wine that contrasts its gentle sweetness.