Best 3 Tarte A La Bouillie Recipes
**Tarte à la Bouillie: A Traditional French Apple Tart with a Unique Twist**
Tarte à la Bouillie is a classic French apple tart that combines the flavors of sweet apples, creamy custard, and a flaky pastry crust. This rustic tart is made with a simple dough that is filled with a mixture of apples, sugar, and spices, then topped with a creamy custard filling. The result is a delicious and comforting dessert that is perfect for any occasion.
The first recipe in the article is a traditional Tarte à la Bouillie, made with a classic pastry crust and a creamy custard filling. The second recipe is a gluten-free Tarte à la Bouillie, made with a gluten-free pastry crust and a dairy-free custard filling. The third recipe is a vegan Tarte à la Bouillie, made with a vegan pastry crust and a vegan custard filling. All three recipes are easy to follow and can be made with ingredients that are readily available.
TARTE A BOUILLIE (FRENCH CUSTARD PIE)
This recipe was found in a New Orleans cookbook and is posted as a request. I haven't made it yet, but it looks delicious.
Provided by Kim D.
Categories Dessert
Time 45m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 13
Steps:
- For crust, cream together sugar and shortening.
- Add beaten egg, flour, baking powder, nutmeg and salt.
- Knead slightly, then roll out dough on a floured surface to fit the size of your pie pan. (Crust will be thick)
- Place dough in pie pan and form it up the sides.
- Prick the bottom of the pie crust slightly with a forkfork.
- For filling, bring 2/3 cup milk to a boil.
- In a small bowl, combine 1/3 cup cold milk, beaten eggs, flour, sugar and salt.
- Slowly add the milk and egg mixture to the boiling milk and cook until thick.
- Remove from heat and add vanilla.
- Pour custard into crust and bake in a pre-heated oven at 400°F until brown.
Nutrition Facts : Calories 317.7, Fat 11.8, SaturatedFat 3.5, Cholesterol 83.6, Sodium 142.9, Carbohydrate 46.9, Fiber 0.8, Sugar 25.3, Protein 6.1
TARTE A LA BOUILE (CUSTARD PIE)
this is an old cajun recipe for a custard based pie. The pie shell is almost like a sugar cookie. The evaporated milk sets it apart from most custard pies on this site. We also just make the custard and use it as filling and frosting for a cake. it takes a lot of stirring to get the custard right, but it's worth it. Once you read the ingredients you will realize this is not for you folks on a diet.
Provided by Dus8723
Categories Pie
Time 2h40m
Yield 2 pies, 12-14 serving(s)
Number Of Ingredients 11
Steps:
- Combine 1 1/4 cups of the sugar and all the cornstarch in a mixing bowl.
- In another bowl, whisk together the milk, evaporated milk and egg yolks. Slowly add the milk mixture to the sugar mixture and blend. Pour this into a heavy bottomed pot and cook on medium heat stirring constantly until it thickens. (it normally takes me about 30 minutes).
- Remove it from the heat and add 1/4 cup of butter and 1 teaspoon of vanilla. Stir it until the butter melts and set it aside to cool.
- To make the dough, combine the remaining 1 cup of butter, the remaining 1 1/2 cups of sugar, the whole egg, the remaining teaspoon vanilla the almond flavoring the flour and baking soda in a large bowl. Stir until the dough comes together. Cover and refrigerate for 1 hour. (this is normally a very loose dough, add more flour if you'd like).
- Preheat your oven to 350.
- Divide the dough in half for your two pies. roll one half out to no thicker than 1/4". Press the dough into 2 greased and floured pie pans. (Depending how thick you roll the dough, i usually have enough left for some lattice on top the pie. If you only make one pie you will have plenty dough left for lattice).
- Puncture the bottom of the pie crust with a fork a few times and pre-bake for about 10 minutes (this step was never in the original recipe but i do it every time).
- Pour the cooled custard into the pie pan and cover with the lattice if you like.
- Bake until the crust is lightly browned, about 30 minutes, and cool before slicing.
Nutrition Facts : Calories 567.7, Fat 26, SaturatedFat 15.6, Cholesterol 138, Sodium 348.5, Carbohydrate 76, Fiber 0.7, Sugar 50.1, Protein 8.7
TARTE A LA' BOUILLIE'
Another one of my dad's favorite pies that my maw maw used to make alot.
Provided by donna morales
Categories Pies
Number Of Ingredients 14
Steps:
- 1. Cream butter, margarine and sugar. Add the eggs and mix well. Mix in the milk. Next add all the dry ingredients, folding in gradually. Put in the fridge for about one hour as this makes it easier to roll. Roll on floured waxed paper to desired pie plate size. Fill the crust with the custard, then add strips of dough across the top. Bake in a 400º oven until golden brown. Cool.
- 2. FILLING: Mix all ingredients and cook until thickened custard. Cool and then pour into pie shell.
Tips:
- To make the perfect tarte à la bouillie, use ripe and flavorful apples. Granny Smith, Honeycrisp, and Braeburn are all good choices.
- Don't overcook the apples. They should be soft but still hold their shape.
- Use a good quality puff pastry. You can find it in the freezer section of most grocery stores.
- Be sure to preheat your oven before baking the tart. This will help the pastry to rise and become crispy.
- Let the tart cool slightly before serving. This will help the filling to set.
Conclusion:
Tarte à la bouillie is a delicious and classic French dessert. It's perfect for any occasion, from a casual get-together to a special dinner party. With its simple ingredients and easy-to-follow instructions, this tart is sure to be a hit with everyone who tries it.
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