Used in colloquial language, “C’est pas de la tarte!” is a French expression that refers to something that is easy to do. A pie is an easy dish to make in its basic form, requiring only dough and a filling to assemble. It is the equivalent of “It’s a piece of cake!”
Shortcrust pastry is very easy to make. Don’t buy industrial pastry, which tastes bad and is unhealthy: it contains preservatives, hydrogenated oil, powdered egg, citric acid, etc.
What’s more, you can make pastry with a mixture of wholemeal flours, which release sugar more gradually and are better for your health.
The higher the quality of the ingredients, the better the pie will taste and the healthier it will be. For example, buy organic flour from a mill.
Shortcrust Pastry Recipe
1Place 100g T80 wheat flour, 50g T110 rye flour, 50g 1050 spelt flour, 1/2 teaspoon salt and 100g butter, cut into small pieces, in a salad bowl.
2. crumble by hand.
3.gradually add the water (about 50 ml), mixing thoroughly so that the dough absorbs the water until the dough forms a soft ball, stopping as soon as it no longer sticks!
4. Leave to rest in a cool place for 30 minutes. (If you’re cooking Valais apricot tart or Geneva prune tart, you can skip this step).
5. Roll out the dough and place in a buttered glass mould
6. Prepare the filling of your choice.
Recette Pâte brisée – La cuisine d’Annie: https://lacuisinedannie.20minutes.fr/recette-pate-brisee-187.html
Valais apricot tart
1.Butter a glass tart tin, lay shortcrust pastry on top and prick with a fork. Spread 100 g of ground almonds over the surface, and leave to rest in the fridge for 30 min.
2.Spread 600-800 g of Valais apricots over the pastry, sprinkle with 20 g sugar (preferably whole cane sugar) and place the tart in the lower part of the oven. Bake for 20 min at 190°C.
3.Mix 3 eggs, 250-300 ml full cream and 1 sachet of vanilla sugar, then pour over the tart. Bake for a further 20 min.
4.Heat 60g apricot jam and spread over tart. Sprinkle with 50g flaked almonds.
La traditionnelle tarte à l’abricot valaisanne recette – Valais Suisse: https://www.valais.ch/fr/savourer/specialites-du-valais/recettes/la-traditionnelle-tarte-a-labricot-valaisanne
Geneva prune tart
1.Butter a glass tart tin, lay shortcrust pastry on top and prick with a fork. Mix 100g of ground hazelnuts or almonds with 20g of flour, then spread the mixture over the pastry. Leave to rest in the refrigerator for 30 minutes.
2.Wash and halve 1200 g of prunes (plums) and spread them over the pastry.
3.Bake in a hot oven at 180°C for one hour.
La tarte aux pruneaux du Jeûne genevois – Ville de Genève: https://www.geneve.ch/document/tarte-pruneaux-jeune-genevois-recette
Pumpkin pie
1. Cut off the top of the pumpkin. Remove the seeds. Scoop out the flesh with a knife.
2. Steam 900 g of pumpkin for 15 to 20 minutes. Once cooked, mash it into a purée.
3. Next, add 20cl of liquid cream, 2 eggs, 30 g of whole cane sugar, 1 packet of vanilla sugar, a pinch of salt, and a pinch of nutmeg (very little, as the aroma is strong).
4. Mix until the mixture is smooth and liquid.
5. Place your shortcrust pastry in a glass pie dish. Prick it with a fork.
6. Pour the mixture into the pie dish. Bake for 40 minutes at 180°C.
7. Set the oven to broil at 250°C to brown the top a little. Remove from the oven.
8. Best served cold.
Recette de Tarte à la citrouille ( sucrée) – Marmiton: https://www.marmiton.org/recettes/recette_tarte-a-la-citrouille-sucree_168588.aspx
Translated with DeepL
