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[ LEARN FRENCH WITH GABRIEL GATE ] – La tarte aux pommes de la famille Gaté

Tous les mois, Gabriel Gaté, célèbre chef cuisinier français, invite les lecteurs du Courrier Australien à un délicieux voyage culinaire et linguistique. Découvrez certaines de ses meilleures recettes et leur histoire pour devenir un vrai cordon bleu, tout en apprenant le Français et l’Anglais ! Ce mois-ci, Gabriel vous a concocté la tarte aux pommes de la famille Gaté…

Gabriel Gaté

Quand j’étais un jeune cuisinier dans les années 70, les tartes aux fruits étaient les desserts les plus populaires en France, devant la crème caramel et la mousse au chocolat.

Quelles sont vos tartes aux fruits préférées ? Je dois admettre que c’est une question à laquelle je peine à répondre moi-même. J’aime les tartes à la mangue et aux fruits de la passion, les tartes aux pommes tout juste sorties du four et les Tarte Tatin, les tartes aux framboises, celles aux abricots frais mais aussi celles aux myrtilles.

Mon amour des tartes aux fruits me vient de ma grand-mère maternelle qui les faisaient avec des fruits de saison provenant de notre jardin. En France, les tartes aux fruits frais ont toujours leur place dans les vitrines des pâtisseries et brasseries traditionnelles, et dans les restaurants destinés aux travailleurs se trouve souvent une alléchante tarte saisonnière du jour, au choix sur le menu.

Au fil des années, les goûts et les modes changent, et de nouvelles listes de desserts favoris voient le jour.

Récemment, ce sont les desserts au chocolat, tels que le moelleux au chocolat, le tiramisu et le gâteau au fromage qui sont souvent mentionnés, mais les tartes aux fruits sont toujours bien classées, avec la traditionnelle tarte aux pommes, la Tarte Tatin, la tarte aux fraises et la tarte au citron en tête de liste des préférences des Français.

Ceux qui aiment cuisiner à la maison peuvent acheter d’excellentes pâtes feuilletées surgelées et des pâtes sucrées dans les magasins gastronomiques et les supermarchés pour que les tartes maisons soient plus simples et plus rapides à réaliser. J’aime utiliser de la pâte feuilletée pour les tartes dans lesquelles le fruit frais est cuit avec la pâte dans le four, comme la pomme, la poire, l’ananas, l’abricot, et les tartes aux prunes.

J’utilise de la pâte sucrée, surtout pour les tartes aux baies, dans lesquelles le fruit n’est pas totalement cuit. La pâte sucrée est d’abord cuite seule dans un moule à tarte. La crème pâtissière est traditionnellement étalée sur la pâte précuite avant de garnir le tout des baies fraiches.

En tant que professeur de cuisine, j’encourage mes élèves à apprendre à faire quelques tartes afin de maîtriser plusieurs techniques de cuisine. Le jeu en vaut largement la chandelle.

La tarte aux pommes de la famille Gaté

Vous pouvez donner la forme que vous souhaitez à cette tarte, en cercle, en carré ou en rectangle. Cette recette ne nécessite pas de moule à tarte. Elle est cuite directement sur une plaque de cuisson avec du papier sulfurisé.

Pour 6 à 10 personnes

Ingrédients
5 pommes granny smith
2 cuillères à soupe d’eau
2 cuillères à soupe de crème
Environ 300g de pâte feuilletée
1 cuillère à soupe de sucre semoule
3 cuillères à soupe de confiture d’abricot fluide

Épluchez deux des pommes et coupez-les en huit morceaux chacune. Enlevez les pépins et cuisez les morceaux de pomme avec deux cuillères à soupe d’eau dans une casserole ou au micro-ondes jusqu’à ce qu’ils soient tendres. Écrasez-les puis laissez refroidir la purée. Mélangez la crème avec la purée de pommes.

Préchauffez le four à 220°C.

Abaissez la pâte feuilletée jusqu’à ce qu’elle soit d’une épaisseur de 2-3mm et coupez-là en un large cercle, carré ou rectangle. Reposez soigneusement la pâte feuilletée sur une plaque de cuisson recouverte de papier sulfurisé. Percez la pâte avec une fourchette pour éviter qu’elle ne rétrecisse puis placez-là au réfrigérateur.

Épluchez et coupez les trois pommes restantes en deux. Enlevez les pépins et coupez les pommes en fines tranches d’environ 2mm d’épaisseur. Retirez la pâte feuilletée du réfrigérateur.

Étalez une couche de purée de pommes sur la pâte, en laissant une marge d’1cm autour du bord. En commençant par l’extérieur, placez les morceaux de pommes sur la purée de pommes, pour créer une spirale circulaire jusqu’au centre. Faites chevaucher les tranches sans laisser d’espace entre elles.

Saupoudrez le sucre sur les pommes et les bords de la pâte puis cuisez la tarte dans le four déjà préchauffé pendant environ 10 minutes. Réduisez la température à 180°C et faites cuire pour 10-15 minutes de plus. La tarte est cuite lorsque la pâte est dorée et croustillante et le dessus des pommes légèrement caramélisés. La base de la pâte doit être sèche et légèrement dorée.

Ramollissez la confiture d’abricot au micro-ondes pendant 10 à 20 secondes, puis étalez-là sur le dessus de la tarte au pinceau à pâtisserie. Servez chaud ou froid. C’est délicieux avec de la crème ou de la glace.

Vocabulaire :
myrtille = wild blueberrie
moelleux au chocolat = soft-centred chocolate cake
pâte feuilletée = puff pastry
pâte sucrée = sweet pastry
moule à tarte = tart mould
crème patissière = egg custard
carré = square
plaque de cuisson = baking sheet
abaisser = to roll out


In English please !

When I was a young chef in the 1970’s, fruit tarts were the most popular dessert in France, ahead of crème caramel and chocolate mousse.

What are your favourite fruit tarts? I must say I find this question hard to answer myself. I love mango and passion fruit tarts, pineapple tarts, plum tarts, freshly baked apple tarts and Tarte Tatin, raspberry tarts, fresh apricot tarts and wild blueberry tarts (called tarte aux myrtilles in France).

I was brought up to love fruit tarts by my maternal grandmother who made them using seasonal fruits from our garden. In France fresh fruit tarts are always part of the display in traditional pâtisseries and brasseries, and in workers’ restaurants there is often an attractive seasonal tarte du jour as a choice on the menu.

Over the years, tastes and fashions change, and new lists of favourite desserts are compiled.

Recently chocolate desserts, like soft-centred chocolate cake, tira misu and cheese cake are often mentioned, but fruits tarts still rate well, with traditional apple tart, tart Tartin, strawberry tart and lemon tart high on French people’s list.

Home cooks can buy excellent frozen puff pastry and sweet pastry from gourmet stores and supermarkets, so home-made tarts are simpler and quicker to make. I like to use puff pastry for tarts where the fresh fruit is cooked with the pastry in the oven, such as apple, pear, pineapple, apricot and plum tarts.

I use sweet pastry, especially for berry tarts, where the fruit is not cooked. The sweet pastry is then cooked on its own in a tart mould. An egg custard, called crème pâtissière, is traditionally spread on top of the pre-cooked pastry before garnishing with the fresh berries.

As a cookery teacher, I encourage my students to learn to make a few tarts as a good way of mastering several practical cooking skills. The rewards are well worth the effort.

Gabriel’s Family Apple Tart

You can shape this tart the way you wish, either as a circle, square or rectangle. This recipe does’t require a tart mould. It is cooked directly on a baking sheet lined with baking paper.

Serves 6-10

Ingredients

5 granny smith apples
2 tbsp water
2 tbsp cream
about 300g puff pastry
1 tbsp caster sugar
3 tbsp smooth apricot jam

Peel two of the apples and cut these two apples into eight pieces each.  Remove core and cook the apple pieces with 2 tbsp water in a covered saucepan or in the microwave until tender.  Mash then allow the purée to cool. Mix cream with apple purée.

Preheat oven to 220°C.

Roll out the pastry to a thickness of 2 -3mm and cut into a large circle, square or rectangle.  Carefully lay the pastry on an oven tray lined with baking paper. Prick the pastry with a fork to prevent shrinkage, then refrigerate it.

Peel and halve the remaining three apples.  Remove core and cut apples into thin slices about 2mm thick.  Remove pastry from refrigerator.

Spread the pastry with a layer of apple purée, leaving a 1cm margin round the edge.

Starting from the outside, arrange apple slices on top of the apple purée, moving in a circular spiral towards the centre.  Overlap the slices, leaving no gaps.

Sprinkle sugar on top of apple and pastry edges and bake the tart in preheated oven for about 10 minutes.  Reduce heat to 180°C and bake for a further 10-15 minutes.  The tart is cooked when the pastry is golden brown and crisp and the edges of the apple lightly browned.  The base of the pastry should be dry and lightly browned.

Soften the apricot jam in the microwave for 10-20 seconds, then brush the top of the tart with the jam.  Serve hot or cold.  It  is delicious with cream or ice-cream.

Par Gabriel Gaté

Retrouvez la dernière recette partagée par Gabriel Gaté, et son histoire ICI.

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