How to Make Tarte Tatin Recipe Jacques Pepin

Milk Tart

I'm not new to making tarte tatin and this time, instead of using my usual molly o'neill/new york times recipe, i decided to try dorie greenspan's (i've had success with her baking recipes.

Recipe Summary Milk Tart

This custard pie with a sweet pastry crust is a South African favorite, especially at tea time. I got this wonderful recipe from a friend.

Ingredients | Tarte Tatin Recipe Jacques Pepin

½ cup butter, softened

1 cup white sugar

1 egg

2 cups all-purpose flour

2 teaspoons baking powder

1 pinch salt

4 cups milk

1 teaspoon vanilla extract

1 tablespoon butter

2 ½ tablespoons all-purpose flour

2 ½ tablespoons cornstarch

½ cup white sugar

2 eggs, beaten

½ teaspoon ground cinnamon

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a medium mixing bowl, cream together 1/2 cup butter or margarine and 1 cup sugar. Add 1 egg and beat until mixture is smooth. In a separate bowl, mix together 2 cups flour, baking powder, and salt. Stir flour mixture into sugar mixture just until ingredients are thoroughly combined. Press mixture into bottom and sides of two 9-inch pie pans.

Bake in preheated oven for 10 to 15 minutes, until golden brown.

In a large saucepan, combine milk, vanilla extract, and 1 tablespoon butter or margarine. Bring to a boil over medium heat, then remove from burner.

In a separate bowl, mix together 2 1/2 tablespoons flour, cornstarch, and 1/2 cup sugar. Add beaten eggs to sugar mixture and whisk until smooth. Slowly whisk mixture into milk. Return pan to heat and bring to a boil, stirring constantly. Boil and stir 5 minutes. Pour half of mixture into each pastry shell. Sprinkle with cinnamon. Chill before serving.

Info | Tarte Tatin Recipe Jacques Pepin

prep: 30 mins cook: 20 mins total: 50 mins Servings: 16 Yield: 2 - 9 inch tarts

TAG : Milk Tart

World Cuisine Recipes, African,