But every year or so we come back to Rick Stein’s French Odyssey sometimes for a recipe, but often to look at the pictures and to read the words or the funny inscriptions Georgie and I wrote to Mum Christmas 2005.īefore Georgie came home for the summer she emailed us a “List of Delicious-ness,” all the things she would like for us to eat over the summer. When the show ended we bought the cookbook and after that our collection of French cookbooks seemed to expand – each one offering new ingredients, new stories and new recipes. Perhaps it was this show that first inspired a love of France – the countryside, the people, the language, but most importantly, the food. To be a television chef engaging your audience is part of the job description but there is an authenticity to Stein and he seems so genuinely enthralled about the food and people around him, as if he too, like his audience, is learning and tasting things for the first time. It’s easy to become absorbed in his language, moving with the intonations of his voice. Rick Stein speaks as if everything is a marvel, a wonder. I loved the sound of his voice, his dog Chalky and how he communicated directly and personally with the cooks, gardeners, growers and local food experts he met as they travelled by barge on a canal through south-west France.
#French plum tart tv#
I remember watching one of his TV shows as a child, French Odyssey – it was compulsory family viewing. Place the tart pan on a baking sheet and bake on the bottom rack of the oven for about 45 minutes or until done.Rick Stein is probably the first chef personality I became familiar with and remains the only one who I have any real affection for. Sprinkle the plums with the remaining 3 tablespoons sugar and dot the remaining 2 tablespoons butter, cut into small pieces, over all.ħ.
#French plum tart skin#
Place the halved plums, skin side up, in the shell, forming a circular pattern. Sprinkle the tart shell evenly with the flour and sugar mixture. Blend the remaining 2 tablespoons flour with 2 tablespoons of the sugar. With a paring knife score each half 3 times.Ħ. Split the plums in half and remove the pits. Place the pan in the refrigerator for 10 to 15 minutes to allow the dough to relax.ĥ. Press the dough gently into the pan, gathering it toward the wall of the pan to thicken the side of the shell. Then unroll it over a 10 ½ inch black tart pan with a removable bottom. Pick up the dough by rolling it onto the pin. Using a floured rolling pin, roll out the dough into a round 13 inches in diameter and ¼ inch thick.ģ. Combine the 1 ½ cups flour, 8 tablespoons of the butter, the water and 1 tablespoon of the sugar in the container of a food processor and blend until the mixture forms a ball, in perhaps 30 seconds.Ģ.
#French plum tart plus#
INGREDIENTS1 ½ cups plus 2 tablespoons all-purpose flourġ0 tablespoons of cold butter, cut into small piecesĢ ½ pounds of fresh plums PREPARATION1. As an option, consider scattering fresh blueberries between the halved plums, as in the photo below. This is a truly simple tart to prepare with children everything about it is enjoyable, from the preparation of the dough, to forming the crust and, finally, the eating. Potatoes with Zucchini and Red Bell Pepper.Shrimp with Mushrooms and Paprika Sauce.Shrimp with Avocado and Sweet Red Pepper.Scallops with Shallot Butter and Pine Nuts.Grilled Salmon Fillets With Fennel Mustard Sauce.Grilled Monkfish Brochettes with Orange-Butter Sauce.Broiled Bluefish with Capers and Onions.Black Sea Bass with a Potato Crust and a Light Vinaigrette.Medallions of Pork with Onions and Cheese.Spaghettini with Vegetables and Pepper-Vodka Sauce.Hanger or Skirt Steak with Warm Lentil Salad.Turkey Scaloppine with Garlic and Bay Leaves.Roast Breast of Turkey with Apple-Sausage Stuffing.Chicken Breasts with Tomatoes and Capers.
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