Bleu, blue for boys
Rose, pink for girls
Which one do you prefer? It is hard sometimes to decide, don’t you think? I can be the real queen of undecisiveness! So my idea was easy. I don’t have to choose, there is blue for boys and pink for girls. Such a cliché!
Tarte aux fraises
My apologies but I have 2 reasons, or 3 for this tart.
1- This was the dessert I baked for the lovely dinner made by Helen from Beyond Salmon last night at her house: chickpeas stew, verde salsa and grilled blue fish followed a very tasty fennel&grapefruit with greens salad. I do not often have the opportunity to meet another food blogger (since many of the ones I am a regular reader of seem to all congregate on the West Coast of the United States, overseas or in France), so I was delighted to get this opportunity. And in 1 word, it was superb! Like Tea describing it here, I experienced a nice happy moment. Un petit moment de bonheur!
2- I wanted to try Pierre Hermé’s pâte sablée instead of the puff pastry I used for my recipe here.
3- Strawberry month, isn’t it?
Ivonne worked on lemony dishes with great looking recipes on her blog, I am just inspired by the red of the strawberries and raspberries.
Pierre Hermé’s Pâte Sablée from Plaisirs Sucrés
I had made pâte sablée (sweet dough) before of course but was just curious to try the one I found in my cookbook Plaisirs Sucrés. I looked at this as a scientific experience and a lab test and did follow the steps to the letter (à la lettre), because my point was to try to answer this question: does it work? Result: it did. Merci Mr Hermé, your dough is quite good. I was new to the concept of adding almond flour in it.
Note: For the purpose of accuracy and since the original recipe measurements were in grams, I am giving the measurements in ounces instead of cups so that they fully translate the original ones. I omitted a grated vanilla bean as well.
- 8.8 oz flour
- 3.5 oz confectioner’s sugar
- 1 egg (large)
- 2.5 oz butter (room temperature)
- 1 oz almond flour
- 2 pinch of salt
- Sieve the confectioner’s sugar and flour, separately.
- In a food processor, mix together the egg and butter.
- Add the confectioner’s sugar, then the almond flour. Mix together.
- Then add the salt and the flour. When the dough detaches from the bowl, stop as it is ready.
- Flatten your dough and cover it, to place in the fridge for a minimum of 1 to 2 hours.
- Roll it and place it in a buttered mold (mine is rectangular, 4.5″x 14″) and place in the fridge again for 30 mns.
- Take it out an prick some holes at the bottom before placing it again for 30 mns.
- Cook it in a preheated oven at 350 C for 15 mns (you can cover the dough with parchment paper and a weight to prevent it from rising if you like, I skipped this step and it worked fine).
- 250 g farine
- 100 g sucre glace
- 1 oeuf
- 150 g beurre (température ambiante)
- 30 g poudre d’amandes
- 2 pincées de sel
- Tamisez le sucre glace et la farine, séparément.
- Mélangez l’oeuf et le beurre dans un robot.
- Ajoutez le sucre glace, puis la poudre d’amandes.
- Continuez avec le sel et la farine. Mixez. Lorsque la pâte se détache du bol, elle est prête.
- Formez-la en boule et aplatissez-la.
- Couvrez et mettez-la au réfrigerateur (2 heures).
- Une fois prête à être utilisée, garnissez un moule beurré et remettez au frigo pendant 30 mns.
- Sortez le moule et piquez le fond avec une fourchette avant de remettre au frigo pour à nouveau 30 mns.
- Cuisez la pâte à blanc dans un four préchauffé à 180 C, pendant 15 mns.
Ok, I gave up, I chose pink!