Tarte Vaudoise Food

TARTE VAUDOISE

Steps:

• Preheat the oven to 450°F. After refrigerating the dough, prick it all over with a fork. Combine the sugar and cream and spread the mixture over the bottom of the dough. Sprinkle with cinnamon.
• Bake until the crust is golden brown, 10 to 15 minutes; cool completely before serving.
• Use 1/2 cup brown sugar creamed with 1 egg and 2 tablespoons butter. Omit the cream and cinnamon and proceed as directed.

CHESTNUT-HAZELNUT TARTS

Steps:

• For the Chestnut Sauce
• Put the milk, chestnut puree, crème fraîche, and salt in a blender. Blend until very smooth.
• Scrape into a bowl, cover with plastic wrap, and refrigerate until you're ready to serve the dessert or for up to 2 days.
• For the Tarts
• Divide the dough in half and roll each piece out into a rectangle about 9 x 14 inches and 1/16 inch thick. Place the dough on parchment-lined baking sheets and refrigerate for 30 minutes. Cut the dough into 3 1/2-inch circles and line twelve 2 1/4-inch tart rings with the dough. Set on a Silpat- or parchment-lined baking sheet and refrigerate for at least 30 minutes.
• Heat the oven to 425°F or 400°F on convection.
• Whisk the crème fraîche, sugar, and flour together.
• Trim the excess pastry and prick the shells-bottom and sides-with a fork. Put some chopped marrons glacés and hazelnuts in each shell and spoon in the crème fraîche mixture, filling the shells no more than one-quarter full. Dust lightly with cinnamon.
• Bake the tarts until the shells are golden brown and the filling is translucent, about 14 minutes. Rotate the baking sheet halfway through baking. The filling will bubble up and probably overflow and then subside as you bake the tarts. Let cool for a few minutes, then remove the tart rings. Slide the tarts back into the oven for 1 to 2 minutes, to crisp the outside of the pastry.
• To Serve
• Spoon some chestnut sauce on each plate. Top with a tart and garnish with hazelnuts and marrons glacés.