Tarte Lorraine
A savory tart made with eggs, cream, and bacon. A classic dish from the Lorraine region.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Tarte Lorraine originates from the Lorraine region of France, historically influenced by both French and German culinary traditions. It evolved from medieval open-faced pies filled with savory ingredients, reflecting the region's agricultural produce and peasant cuisine. The use of bacon, eggs, and cream highlights readily available ingredients and resourceful cooking practices.
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Tarte Lorraine is deeply ingrained in the culinary culture of the Lorraine region and France as a whole. It is considered a classic comfort food, often enjoyed at family meals and gatherings.
Regional Identity
Tarte Lorraine is a symbol of the Lorraine region, representing its culinary heritage and agricultural traditions. It is a source of regional pride.
Family Meal Tradition
It is a popular dish for family lunches and dinners, especially on weekends or special occasions. The simplicity and satisfying nature of the tart make it a crowd-pleaser.
Bistro Staple
Tarte Lorraine is a common offering in French bistros and brasseries, showcasing its widespread appeal and recognition as a classic French dish.
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Tarte Lorraine offers a rich, savory flavor profile, dominated by the smoky saltiness of bacon and the creamy richness of the custard base. The eggs add a subtle depth, while nutmeg provides a warm, aromatic nuance.
The primary flavor comes from the smoked bacon, or lardons, which imparts a salty and smoky taste that permeates the entire tart. The custard, made from eggs and cream (or sometimes milk), provides a smooth, rich, and slightly sweet counterpoint to the bacon's intensity. A touch of nutmeg is often added to the custard for warmth and complexity. The shortcrust pastry base provides a buttery, crumbly texture that complements the soft filling.
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Blind Baking the Crust
Blind baking the crust before adding the filling prevents it from becoming soggy and ensures a crisp base. Use pie weights or dried beans to weigh down the pastry during blind baking.
Rendering the Bacon
Cook the bacon until it is crispy and render out the excess fat. This will prevent the tart from becoming greasy and enhance the smoky flavor.
Custard Consistency
Do not overbake the tart, as this can cause the custard to curdle. The custard should be set but still slightly jiggly in the center when removed from the oven. It will continue to set as it cools.
Nutmeg Usage
Use freshly grated nutmeg for the best flavor and aroma. A little goes a long way, so start with a small amount and adjust to taste.
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