In the last post I mentioned the flaky apple pastry flavored with armagnac "la tourtiere" which is a regional speciality. A mother and daughter team from la ferme des Tuileries demonstrated how to make this delicacy at the agricultural fair we visited a couple of weeks ago. It is made with a pastry much like brik. Originally the dough was beaten with a heavy baton at least 50 times, left over night and then the next day spread out on a large table until it is paper thin. It is allowed to dry and then cut into circles to begin the tart. Today a mixer beats the dough and a hair drier can be used to dry it out. The pastry circles are used flat and folded into triangles to construct what ends up looking like a work of art. Apples, sugar, and armagnac are added along the way until it is ready to go into the oven. All my photographs of the process are posted at our Flickr site http://www.flickr.com/photos/petillant/
But if you would like to get the recipe and meet the family who make these wonderful tarts go to http://www.ferme-tuileries.com/
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