Toulousain Tarte Mouillée
Introduction to Toulousain Tarte Mouillée
The Toulousain Tarte Mouillée is a treasured dessert from the heart of southwestern France. It is a unique confection that combines the rich flavors and traditions of the Toulouse region. The term "mouillée" means "wet" or "soaked" in French, indicating the luscious nature of this dessert. Historically, the recipe has been a staple in regional celebrations, often prepared during spring harvest festivals and family gatherings. This tarte is enjoyed for its blend of sweet and savory flavors, and its delicate balance of crispy tart shell and moist filling.
Ingredients for Toulousain Tarte Mouillée
- Flour - 250g
- Butter - 125g, chilled and cubed
- Sugar - 150g
- Eggs - 3, large
- Milk - 200ml
- Vanilla Extract - 1 teaspoon
- Lemon Zest - from 1 lemon
- Salt - a pinch
Preparing the Tart Crust
First, gather all your ingredients together. Ensure your butter is chilled for the best pastry texture. To make the tart crust, combine the flour and salt in a large mixing bowl. Add the chilled butter, and using your fingertips or a pastry cutter, rub it into the flour until the mixture resembles fine breadcrumbs. This process is crucial for achieving a flaky and tender base for the tarte.
Add the sugar and mix well. Make a well in the center and crack in one of the eggs. Incorporate the egg gently into the dry ingredients using a wooden spoon, then knead lightly with your hands until a dough forms. If the dough feels too dry, add a splash of milk to bind it together.
Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This resting period allows the butter to firm up and the flour to absorb the liquid, preventing the crust from shrinking during baking.
Rolling Out the Dough
After the dough has rested, preheat your oven to 180°C (350°F). On a lightly floured surface, roll out the pastry to fit a tart pan with a removable bottom. Aim for a thickness of about 3mm. Carefully transfer the rolled-out pastry to the pan, pressing it gently into the edges and trimming any excess.
Prick the base with a fork to prevent air bubbles from forming, then line with parchment paper and fill with baking beans or rice. Blind bake the tart shell for 15 minutes, then remove the parchment and weights and bake for an additional 5 minutes until lightly golden. Set aside to cool.
Creating the Filling
While the crust cools, prepare the filling. In a large bowl, beat the remaining eggs with sugar until pale and fluffy. Gradually add the remaining milk and vanilla extract, then continue to beat until well combined. Fold in the lemon zest carefully to distribute evenly throughout the mixture.
Assembling and Baking the Tarte Mouillée
Pour the filling into the prepared tart crust, ensuring it distributes evenly. Place the tart on a baking sheet in case of any drips. Bake in the preheated oven for 25-30 minutes or until the filling is set and the top is slightly caramelized but not burned. Use a cooking timer to manage this step efficiently.
Once baked, remove from the oven and allow to cool at room temperature, then refrigerate for at least 2 hours before serving. Chilling helps to firm up the filling and enhance the flavors.
How to Enjoy Toulousain Tarte Mouillée
Serve the Toulousain Tarte Mouillée sliced into wedges, adorned with a dusting of powdered sugar or a dollop of crème fraîche, if desired. This tart pairs wonderfully with a glass of sweet wine or a hot cup of tea, making it perfect for afternoon gatherings or as a delightful conclusion to a meal.