Tarte de Versailles

Background

The Tarte de Versailles, inspired by the opulence and elegance of the Palace of Versailles, is a sumptuous pastry combining a delicate pâte sablée crust with rich pastry cream and an exquisite array of fresh fruits. This elegant dessert first emerged during the reign of Louis XIV as a symbol of indulgence, a culinary masterpiece to impress both royals and nobility at grand feasts.

The name itself is a homage to the architectural splendor and artistic mastery of Versailles, aiming to replicate the visual appeal and lush tastes reminiscent of the perfectly manicured gardens and decadent chandeliers of the palace. Over centuries, the Tarte de Versailles has become synonymous with French baking excellence, combining seasonal ingredients to create a window into history and tradition with every bite.

Ingredients

• Flour – 250g
• Butter – 125g, cold and cubed
• Sugar – 100g
• Egg – 1
• Vanilla extract – 1 tsp
• Milk – 500ml
• Cornstarch – 50g
• Lemon zest – 1 tsp
• Mixed fresh fruits such as strawberries, kiwi, and blueberries
• Apricot jam – 100g

Preparation

Making the Pâte Sablée

1. In a large bowl, combine flour and sugar. Add the cold butter cubes and rub them into the mixture using your fingertips until it resembles breadcrumbs.
2. In a separate bowl, beat the egg and vanilla extract together. Add to the flour mixture.
3. Gently knead the mixture until it comes together to form a dough. Flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

Preparing Pastry Cream

1. Mix cornstarch, 50g of sugar, and lemon zest in a bowl. Gradually whisk in half the milk until smooth.
2. In a saucepan, heat the remaining milk and sugar over medium heat until it begins to bubble.
3. Pour the hot milk into the cornstarch mixture, whisking constantly. Return to the saucepan and cook over medium heat until thickened.
4. Remove from heat and leave to cool, stirring occasionally.

Cooking Process

Assembling the Tarte

1. Preheat your oven to 180°C. Roll out the chilled pâte sablée dough on a floured surface to fit your tart pan.
2. Transfer the dough to the pan, trimming the excess. Prick the base with a fork and blind bake with weights for 15 minutes, then remove weights and bake a further 10 minutes until golden.
3. Allow the tart crust to cool slightly, then spread the pastry cream over the base.
4. Arrange the fresh strawberries, kiwi, and blueberries beautifully over the cream, emulating the grandeur of Versailles garden patterns.
5. Warm the apricot jam and gently brush over the fruit for a glossy finish.

Final Touches

1. Refrigerate the tart for at least an hour to set before serving.
2. Using a fine sieve, dust icing sugar over the top for an added touch of elegance.

Enjoying the Meal

The Tarte de Versailles is best enjoyed with a cup of elegant tea or a glass of champagne, echoing the ritualistic afternoon tea parties of French royalty. The harmonious blend of the crumbly pâte sablée and the smooth pastry cream with a contrast of fruity flavors reflects a masterpiece on a plate. As you take a moment to savor each bite, let the flavors transport you to a time of grandeur and festivity.