Tarte à l'badrée

01 / О БЛЮДЕ

Что это за блюдо

Исходное описание на английском языке. Русский перевод ещё не добавлен.

Tarte à l’badrée is a cream-filled custard tart from Picardy. It is a flat tart with a base of shortcrust or risen dough and a creamy custard filling made from milk, eggs, sugar, flour or starch, crème fraîche, and vanilla, that can be enriched with fruit such as apples or prunes depending on the version. The dessert has been known in Picardy since at least the 16th century when custard-style tarts were prominent in local cuisine and it was served for family meals and festive occasions before gradually becoming less common in wider circulation. To make tarte à l’badrée, a dough of flour, sugar, butter, and sometimes yeast is prepared and pressed into a tart mold, then a rich custard mixture is made by heating milk with sugar and vanilla and blending it with eggs, flour or cornstarch and crème fraîche to create l’badré , which is poured into the crust and baked until the filling has lightly set and the edges of the pastry are lightly colored, with fruit like apples or prunes sometimes added on or beneath the custard before baking. Variations occur in the type of dough used, with some versions using a simple shortcrust while others use a risen dough, and in the inclusion of fruit such as sliced apples or prunes. Tarte à l’badrée is eaten at room temperature or slightly warm as a dessert or sweet course after meals and is commonly served plain or with coffee or tea, and it pairs well with light dessert wines or cider that complement the creamy custard and subtle sweetness of the filling