Tuesday, June 4, 2013

Tartelette au Crumble: The best of two cuisines

If you couldn't tell, I am now in France, enjoying all the progress that French gastronomy has made in however many thousand years. I am also in a city that claims to be the capital of gastronomy - not too bad! So I will share some things with you, even if I haven't tried them yet. I have discovered a brilliant little pastry shop and bakery just 2 blocks away from my house. French people eat dinner relatively late (7:30 is when my family eats, and they consider that quite early!) so I need a snack somewhere between my lunch at 12:30 and dinner time.

Today when I stopped in, there was a beautiful tartelette (small tart) au crumble. Yes, crumble is a totally English word. American even, I think. This one was made of "fruits rouges" or fruits of the forest. Here that means blueberries, red currant, blackberries, sometimes raspberries and black currant. A nice mix of flavors to make you want to savor every bite. The tart has a typical tart crust, then the fruit, with an American style crumble on top - you know, sugar, butter and flour. I was going to eat just half, so as to not spoil my dinner, but suddenly realized I was 2/3 of the way through it. Haha, just less for tomorrow!

Fruits of the forest Crumble Tart

I took this picture and then went searching for a good looking recipe and stumbled on one right away. And even more amazing? She posted it IN ENGLISH, too!! Check it out at her blog directly, since I haven't tried it myself yet: http://lespetitsplatsderoseinenglish.blogspot.fr/2012/08/red-fruits-crumble-tart.html?showComment=1370276817944#c1475283672595921731

You'll still need to convert measurements unless you are using a scale. Remember that the equivalent for dry ingredients is ingredient-specfic! Put a cup of powdered sugar in one bowl and a cup of butter in the other and you can feel the weight for yourself. I often use this site, but some ingredients need a bit more searching: http://www.traditionaloven.com/conversions_of_measures/flour_volume_weight.html


  1. This looks SO good!!! I will have to try to find a "lite" way to do it ;-} Down 13, don't want to backslide lol. I could totally imagine your face when you realized you were past the halfway mark. xoxoxox

  2. Mom - I have a graham cracker crust recipe that uses eggwhite instead of butter to hold it together. I would bet something like that would work for a crumble topping! I mean, it's still full of sugar, though. I would just eat the berries for a lite version :)


Try this and want to share how it went? Have questions before you try it? Let me know!