![]() ![]() After spending five years in Honolulu working with the now-closed Town restaurant's Ed Kenney, a leader of the Polynesian farm-to-table food movement, Hall returned to his community with a similar "local first" ethos. One such person is Heimata Hall, Moorea-born chef and the founder of Tahiti Food Tours. Even the price of baguettes is controlled by the government, set to roughly 50 Pacific francs.īut in recent years, young Tahitians have been reclaiming their heritage, putting traditional ingredients like lagoon fish, taro leaf and star apple on the menu, and making them more accessible to their community – as well as tourists. ![]() An overseas country of France, the Islands of Tahiti, as French Polynesia is sometimes known, continue to feel an outsize influence from abroad. Visit French Polynesia and you'd be forgiven for forgetting that you're in the middle of the Pacific Ocean, nearly 26,000km away from Paris. Reproduced by arrangement with the Publisher. Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York. Prick the bottom with a fork.Ĭover loosely with a kitchen towel and let rest in the fridge for 30 minutes or up to a day before baking.Įxcerpted from Tasting Paris: 100 Recipes to Eat Like a Local by Clotilde Dusoulier. Using a rolling pin and working on a lightly floured surface, roll the dough out and transfer to the prepared tart pan, pressing it up the sides to adhere. In both cases: Tip the dough onto a clean work surface and knead lightly for a few seconds. If the dough seems a little dry, mix in a little ice-cold water, 1 or 2 teaspoons at a time, until the dough comes together. Make a well in the centre, add the diced butter and egg, and blend them into the flour using a pastry blender or two knives, until you’re able to gather the dough into a ball. If the dough seems a little dry, mix in a little ice-cold water, 1 or 2 teaspoons at a time, until the dough does come together.īy hand: In a medium bowl, combine the flour and salt. Add the egg and process for a few more seconds, until the dough comes together into a ball. Process for 10 seconds, until you get a breadcrumb–like consistency. With a food processor: In a food processor, combine the flour, salt, and butter. TART PASTRYĪbout 1 1/2 cups (200 g) all-purpose flour, plus more for rolling 1/2 tsp fine sea salt 7 tbsp (100 g) cold unsalted butter, diced 1 large egg Ice-cold water, if needed Step 1 You can use frozen plums straight from the freezer, without thawing. I like to use a mix of two or three varieties of plums if available. If you don’t have one, the next best thing is a metal tart pan without a removable bottom. Notes: I recommend a metal tart pan with a removable bottom: Metal conducts heat best, and you can expose the sides of the tart in the final baking phase for optimal, Petits Mitrons–like caramelization. (If your oven has a mode where the heat comes primarily from the bottom heating element, use this it will foster a deeper caramelization of the crust.) Let rest for 30 minutes in the refrigerator. Roll out the pâte brisée and line the pan with it, trimming the excess with a roll of the pin. Grease a 10-inch (25 cm) metal tart pan with a removable bottom (see note) with the butter, and sprinkle the bottom and sides evenly with the sugar. Photo by Clarkson Potter/Publishers CARAMELIZED PLUM TARTĢ tsp (10 g) unsalted butter 1/4 cup (50 g) sugar Tart Pastry ( pâte brisée recipe follows) 1 3/4 lb (800 g) just-ripe, small plums (see note) 1/4 cup (60 mL) apricot jam Step 1 But after several attempts at recreating Les Petits Mitrons’s signature fruit tart, she feels confident declaring this a “copycat recipe.” In her fifth book, Tasting Paris, Clotilde Dusoulier offers ‘a cliche-free’ look at the food of her hometown. She didn’t dare ask the head baker for her trade secrets. This advertisement has not loaded yet, but your article continues below. Manage Print Subscription / Tax Receipt. ![]()
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