Tarte Au Fromage

Submitted by Maiumlteacute G.

"This is a recipe from my greatgrandmother. So I can assure you it's pretty old, so very traditional. This pie is eaten in the Brussel region in Belgium. It takes a some time to make, but it's definitely worth it!"

 

• Ready In: 4hrs 5mins
• Ingredients: 16
• Yields: 1 pie
• Serves: 8

ingredients

• Dough

• 200 g flour
• 100 g butter, softened
• 1 tablespoon sugar
• 2 tablespoons vanilla sugar
• 1 egg yolk
• 11 g dry yeast
• 1 pinch salt
• 1⁄2 cup warm water

• Filling

• 1⁄2 cup applesauce
• 500 g white cheese
• 3 egg yolks
• 6 tablespoons vanilla sugar
• 8 tablespoons sugar
• 1 tablespoon flour
• 1 teaspoon melt butter
• 3 egg whites, beaten

directions

1. For the dough: Mix flour, sugar, yeast, warm water and egg.
2. Add the butter and the salt.
3. Leave for 2-3 hours. Roll out the dough and put it in a pie form, prick it with a fork and leave for 1/2 hour.
4. Put the applesauce on top of the dough.
5. Mix the other ingredients in the order stated and put on top of the applesauce.
6. Bake for 45 min at 180 °C.

Reviews

[Tierra2002]

In the US where I live now, you don't find "white cheese" I've tried to make my own "white cheese" with a curd maker, but that's going to great lengths.I guess it could be made with cream cheese - like Philadelphia. However, it won't be quite the same. My mom made that pie regularly - a favorite in my home town in Belgium. With the flour and cheese corrections it would be great, but the taste will never be exactly the same because of the difference of ingredients,cheese, vanilla sugar, and sugar. Still, it's worth the trouble as it would be awesome and rich as dessert or any gathering.

 

[Chef Kate]

This tarte can I think be magnificent. As the directions stand now, there are some errors--the amount of flour is way too low, particularly for that amount of yeast. The cheese is way too high--almost two pounds of cheese--I made it, doubling the flour and halving the cheese. The filling is delicious, the drust is almost there. I do believe that a bit of tweaking--perhaps even just transposition--amount of flour for amount of cheese--will result in a magnificent recipe.