A Fictional Tomato Tart
This tart’s presence in Google searches is due to the irrepressible Deb Perlman of
Smitten Kitchen fame. I will be forever grateful to the La Cuisine customer who long ago introduced me to her website and cookbooks. Tarte Mathilde is apparently a fabricated recipe from a fictional character in
The Margot Affair written by Sanaë Lemoine. I use the
all butter crust from Cathy Barrow’s pie cookbooks. I have made lots of recipes for pie crust with at best an indifferent score, but this is the crust that was waiting patiently for me to discover it. I now make it in lots of four disks, just so there is no crust crisis whenever real or fictional recipes arise. This tart makes a lovely and tasty change for the end of season crush of heirloom tomatoes.
This tart’s presence in Google searches is due to the irrepressible Deb Perlman of Smitten Kitchen fame. I will be forever grateful to the La Cuisine customer who long ago introduced me to her website and cookbooks. Tarte Mathilde is apparently a fabricated recipe from a fictional character in The Margot Affair written by Sanaë Lemoine. I use the all butter crust from Cathy Barrow’s pie cookbooks. I have made lots of recipes for pie crust with at best an indifferent score, but this is the crust that was waiting patiently for me to discover it. I now make it in lots of four disks, just so there is no crust crisis whenever real or fictional recipes arise. This tart makes a lovely and tasty change for the end of season crush of heirloom tomatoes.
Nancy, sometimes crusts are started at a high temp and then lowered. Neither Cathy’s recipe or yours mentions a blind (or pie-) baking temp. I’m a tentative pie/tart -baker so this would be instructive. Thank you! (If blind, with weights, etc. every morsel of info is helpful. ) I thank you!!
Janet
Hello Janet, All very good questions, and I am glad that you brought it to my attention. Sometimes, I take certain steps for granted. Once you have rolled out your crust and shaped it in the pan of your choice, refrigerate it for at least a half hour, or cover it with cling wrap or foil and keep in fridge for a day or two before baking. When ready, preheat oven to 375F (I found that 350F took forever and 400F over browned!) It’s best to use oven parchment as the liner for pre baking, as the foil will sometimes… Read more »