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Tartine |
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cookbook
reviews
tartine |
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 Tartine
by Elisabeth Prueitt (Author), Chad Robertson (Author),
France Ruffenach (Photographer)
List Price: $35.00
Price with Amazon.com: $23.10
You Save: $11.90 (34%)
Reviewed by Tiffany Kearney
Click
Here to Buy It Online! |
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Review |
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July
2007
At the corner of 18th and Guerrero
I saw a small bakery with a line out the door “kind of
unusual” I thought (I had only just moved to San Francisco),
but after one bite of a delicious pastry I understood why…
OK so I know what your going to say “I not gonna be in SF anytime
soon!” Fear not people, 18th and Guerrero can come to you in
the form of the Tartine Cookbook.
Award winning pastry chef Elisabeth Prueitt and master baker
Chad Robertson share not only their awesome recipes, but also
the secrets and techniques that turn a delicious homemade treat
into one that will make your neighbor cry. Their bakers' art
is transformed into easy-to-follow recipes for the home kitchen
and the artistic eye and lens of France Ruffenache brings their
craft to life. Here’s a taste…
Clafoutis
Whole milk 2 cups 16 oz/500 ml
Sugar 3/4 cup 5-1/4 oz/150 g
Vanilla Bean 1/2
Salt pinch
Large whole eggs 3
All-purpose flour 1/3 cup + 1 tbsp 1-2/3 oz/50 g
Cherries, pitted 2 cups 12 oz/340 g
Sugar for topping 1/4 cup 1-3/4 oz/50 g
A clafoutis is a French baked custard, traditionally  made
with unpitted cherries. The pits give the custard a faintly
almond flavor, which is called noyau. A satisfying and homey
dessert, it appears in nearly every kind of bakery in France,
although not usually as light in texture or cherry filled as
you would like. It has just a bit of flour in it to make it
sliceable, and sometimes a little kirsch, and it's a great way
to use spring cherries if you don't feel like pitting as many
as you would need for a whole pie. At Tartine we also make it
with apricots, which come on the heels of cherry season, and
then later in the season we use sliced peaches and nectarines.
In the winter, prunes are traditional and it is called far breton
(see variation). Occasionally you will see clafoutis in a tart
shell, but here it is just the custard.
KITCHEN NOTES: You may use any fruit that is well balanced with
acidity and sweetness, such as raspberries, apricots, or peaches.
Sautéed apples or pears are delicious fall variations. Preheat
the oven to 425°F. Butter a 10-inch ceramic quiche mold or pie
dish. In a small saucepan, combine the milk, sugar, vanilla
bean, and salt. Place over medium heat and heat, stirring to
dissolve the sugar, to just under a boil. While the milk mixture
is heating, break 1 egg into a heatproof mixing bowl, add the
flour, and whisk until the mixture is free of any lumps. Add
the remaining 2 eggs and whisk until smooth.
Remove the saucepan from the heat. Slowly ladle the hot milk
mixture into the egg mixture while whisking constantly. Pour
the mixture into the prepared mold and add the fruit, making
sure that the fruit is evenly distributed.
Bake until just set in the center and slightly puffed and browned
around the outside, 30 to 35 minutes. Remove the custard from
the oven and turn up the oven temperature to 500°F. Evenly sprinkle
the sugar over the top of the clafoutis. Return the custard
to the oven for 5 to 10 minutes to caramelize the sugar. Watch
carefully, as it will darken quickly.
Let the custard cool on a wire rack for at least 15 minutes
before slicing. Serve warm or at room temperature.
Far Breton Variation: Omit the cherries. Soak 2 cups (11 ounces/300
g) pitted prunes in equal parts water and brandy for about 1
hour; the timing will depend on how dry the prunes are. Drain
off any remaining liquid before adding the purnes to the custard.
Text copyright © 2006 by Elisabeth M. Pruiett and Chad Robertson.
Photographs copyright © 2006 by France Ruffenach. Buy
Tartine Cookbook Online
If you like this book then this one is probably your cup of
tea too More
From Magnolia: Recipes from the World Famous Bakery
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