Reviews Add Rating & Review 7 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 3 1 star values: 2 Martha Stewart Member Rating: 5.0 stars 11/26/2020 I love this recipe. I switched out the expensive ingredients for plain old sour cream and ricotta, and I couldn’t tell the difference. THEN I made it “keto” by using a pecan crust and swapping the sugar for 1/3 cup of Swerve and skipping the applesauce.
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Gallery Belgian Tarte au Fromage Credit: Chris Court Recipe Summary prep: 20 mins total: 5 hrs 40 mins Servings: 10 Yield: Makes one 9 1/2-inch tart
Ingredients Dough 1 2/3 cups all-purpose flour, plus more for surface 3 tablespoons sugar 1 tablespoon active dry yeast (from two 1/4-ounce envelopes) 1/2 cup warm water 1 large egg yolk 1/4 teaspoon salt 7 tablespoons unsalted butter, softened, plus more for bowl and pan Filling 1 cup sugar, divided 1 tablespoon all-purpose flour 1 3/4 cups (14 ounces) farmer cheese, room temperature 1/2 cup (4 ounces) creme fraiche, room temperature 1 large egg yolk, plus 3 large egg whites, room temperature, divided 1/4 teaspoon salt 1 teaspoon pure vanilla extract 1 tablespoon unsalted butter, melted 1/2 cup applesauce
Gallery Belgian Tarte au Fromage Credit: Chris Court
Recipe Summary prep: 20 mins total: 5 hrs 40 mins Servings: 10 Yield: Makes one 9 1/2-inch tart
Gallery
Belgian Tarte au Fromage Credit: Chris Court
Belgian Tarte au Fromage
Credit: Chris Court
Belgian Tarte au Fromage
Recipe Summary prep: 20 mins total: 5 hrs 40 mins Servings: 10 Yield: Makes one 9 1/2-inch tart
Recipe Summary
prep: 20 mins total: 5 hrs 40 mins
Servings: 10 Yield: Makes one 9 1/2-inch tart
prep: 20 mins
total: 5 hrs 40 mins
prep:
20 mins
total:
5 hrs 40 mins
Servings: 10
Yield: Makes one 9 1/2-inch tart
10
Makes one 9 1/2-inch tart
Ingredients
Ingredients
1 2/3 cups all-purpose flour, plus more for surface 3 tablespoons sugar 1 tablespoon active dry yeast (from two 1/4-ounce envelopes) 1/2 cup warm water 1 large egg yolk 1/4 teaspoon salt 7 tablespoons unsalted butter, softened, plus more for bowl and pan
1 cup sugar, divided 1 tablespoon all-purpose flour 1 3/4 cups (14 ounces) farmer cheese, room temperature 1/2 cup (4 ounces) creme fraiche, room temperature 1 large egg yolk, plus 3 large egg whites, room temperature, divided 1/4 teaspoon salt 1 teaspoon pure vanilla extract 1 tablespoon unsalted butter, melted 1/2 cup applesauce
Directions
Dough:Mix together flour, sugar, yeast, water, egg yolk, and salt in the bowl of a stand mixer fitted with the dough hook until a dough is formed, about 3 minutes. Add butter, and mix until incorporated, about 3 minutes (dough will be sticky). Transfer dough to a buttered bowl, cover with plastic wrap, and let rise at room temperature until almost doubled, about 1 hour. Punch down dough, cover, and let rise 30 minutes. Refrigerate dough, still in bowl and covered, until firm, about 2 hours.
Punch down dough. Roll out into a 12-inch round on a lightly floured surface. Fit dough into a buttered 9 1/2-by-2 1/2-inch fluted tart pan with a removable bottom, pressing dough up to rim of pan. Prick dough all over with a fork, cover loosely with plastic wrap, and let rise 30 minutes.
Filling:Preheat oven to 350 degrees with rack in lowest position. Whisk together 3/4 cup sugar and the flour. Whisk together farmer cheese, creme fraiche, egg yolk, salt, and vanilla; stir in sugar mixture, then butter, with a wooden spoon.
Beat egg whites with a mixer on medium speed until foamy. Raise speed to medium-high, and gradually sprinkle in remaining 1/4 cup sugar. Beat until medium glossy peaks form, about 4 minutes. Fold half the egg whites into cheese mixture to lighten, then fold in remaining egg whites.
Spread applesauce in crust, and pour filling on top of applesauce. Bake 30 minutes, then check crust; if it is starting to brown significantly, tent edge with foil. Bake until crust is deep golden brown and filling is puffed, golden, and just set (it should barely wobble when very lightly shaken), about 25 minutes. Let cool, undisturbed, on a wire rack 1 hour. Unmold tart, and let cool at least 30 minutes. Tart is best served slightly warm but can also be served at room temperature.
Reviews
Add Rating & Review 7 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 3 1 star values: 2
Martha Stewart Member Rating: 5.0 stars 11/26/2020 I love this recipe. I switched out the expensive ingredients for plain old sour cream and ricotta, and I couldn’t tell the difference. THEN I made it “keto” by using a pecan crust and swapping the sugar for 1/3 cup of Swerve and skipping the applesauce.
Reviews
Add Rating & Review 7 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 3 1 star values: 2
Add Rating & Review
7 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 3 1 star values: 2
7 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 3 1 star values: 2
7 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 3 1 star values: 2
5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 3 1 star values: 2
Martha Stewart Member Rating: 5.0 stars 11/26/2020 I love this recipe. I switched out the expensive ingredients for plain old sour cream and ricotta, and I couldn’t tell the difference. THEN I made it “keto” by using a pecan crust and swapping the sugar for 1/3 cup of Swerve and skipping the applesauce.Martha Stewart Member
Rating: 5.0 stars 11/26/2020
I love this recipe. I switched out the expensive ingredients for plain old sour cream and ricotta, and I couldn’t tell the difference. THEN I made it “keto” by using a pecan crust and swapping the sugar for 1/3 cup of Swerve and skipping the applesauce.
Rating: 5.0 stars
All Reviews for Belgian Tarte au Fromage
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Belgian Tarte au Fromage
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
