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If it's the raw type, this should work. Are you the same >>

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Joined: Dec 14, 2005


Posted to Thread #202 at 7:49 pm on Dec 22, 2005

"tartlet apprentice" Sandy? If so, here's one for the other half of the package:

(the only hard part about this is finding sorrel. Fortunately it grows like a week here in California

from French Tarts by Linda Dannenberg

1 10-1/2 inch butter pastry shell, partially baked (any pate brisee recipe)

1/2 lb. large-leafed sorrel, washed, stems pulled off backwards

6 large eggs

1/2 cup heavy cream

1 cup creme fraiche (or use 1/2 cup sour cream and increase heavy cream to 1 cup)

1/2 tsp. ground white pepper

1/2 lb. smoked salmon, cut into thin julienne strips about 1-1/2 inches long

Preheat oven to 400*F.

Reserve 6 sorrel leaves for the garnish. Drop the remaining sorrel into a pot of boiling water, reduce to asimmer, and cook for 5 minutes.  Drain well, pressing out excess water, then puree several seconds in a food processor or blender.

In a medium bowl, combine the eggs, cream, creme fraiche and pepper.  Beat with a whisk until blended.  Add the sorrel puree and smoked salmon, and gently whisk to combine.  Pour the filling into the tart shell.  Decorate the top with the reserved sorrel leaves.

Bake in the center of the oven for 30 minutes, until the crust is golden brown and the center of the tart is set.  Remove to a wire rack to cool.  Serve tepid or at room temperature.

(I use a 9" tart pan with good results, with Julia Child's pate brisee, and I get by with a 6-oz package of smoked salmon from Trader Joe's.

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