Tarte des Alpes is a pastry found specifically in the Southern Alps. It is filled with jam and covered with lattice patterns of pastry. Handmade by pastry chefs in the Hautes-Alpes and the Alpes-de-Haute-Provence or industrially made by some manufacturers. It has the advantage of being able to be kept for months without losing its flavour.
The "Tarte des Alpes" is a speciality of the Valgaudemar Valley, where it is called "pie of the valley" or "country pie". [1] An almost identical version can be found in the Champsaur [2] or in the Queyras regions, where it is called "Queyras pie". [3]
It was originally made in winter, using fruit jams from the summer. A creamy plum filling was used for the pie, with raspberry or blueberry jam added. Today this pie, with its decoration of strips of pastry, is one of the emblems of the regional gastronomy of the Southern Alps.
Tarte des Alpes is made from a sweet shortcrust pastry and jam. [4] Over time, the jams or jellies filling the pie have diversified and there are now many fruit flavours. [5] The main ones are blueberry, raspberry, apricot, prune, strawberry, fig, lemoncurd, cherry, and forest fruits. [6]
The pastry is made from flour, butter, caster sugar, eggs, salt and yeast. The choice of jam or jelly is a matter of taste; usually, a little pectin is added. Once the pastry has been rolled out, it is placed in a pie dish and filled with jam or fruit jelly. The strips of pastry for the covering are generally 3mm thick, 5mm wide and form a criss-cross pattern.
These pies can be eaten hot or cold; after meals; at breakfast; with coffee or afternoon tea. They can be kept for two or three months, all the while retaining their original flavour.
Dessert is a course that concludes a meal. The course consists of sweet foods, such as cake, biscuit, ice cream and possibly a beverage such as dessert wine and liqueur. Some cultures sweeten foods that are more commonly savory to create desserts. In some parts of the world there is no tradition of a dessert course to conclude a meal.
Hautes-Alpes is a department in the Provence-Alpes-Côte d'Azur region of Southeastern France. It is located in the heart of the French Alps, after which it is named. Hautes-Alpes had a population of 141,220 as of 2019, which makes it the third least populated French department. Its prefecture is Gap; its sole subprefecture is Briançon. Its INSEE and postal code is 05.
Brioche is a pastry of French origin whose high egg and butter content gives it a rich and tender crumb. The chef Joël Robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and eggs". It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing.
Gap is the prefecture of the department of Hautes-Alpes, in the region of Provence-Alpes-Côte d'Azur, Southeastern France. In 2019, the commune had a population of 40,631, making it the most populated city in Hautes-Alpes. At a height of 750 metres above sea level, to the south of the Écrins Massif, it is also France's highest prefecture.
The cuisine of Québec is a national cuisine in the Canadian province of Québec. It is also cooked by Franco-Ontarians.
A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. Tartlet refers to a miniature tart; an example would be egg tarts. The categories of "tart", "flan", and "pie" overlap, with no sharp distinctions.
A mille-feuille, also known by the names Napoleon in North America, vanilla slice in the United Kingdom, and custard slice, is a French dessert made of puff pastry layered with pastry cream. Its modern form was influenced by improvements made by Marie-Antoine Carême.
A Krapfen or Berliner is a German jam doughnut with no central hole, made from sweet yeast dough fried in lard or cooking oil, with a jam filling, and usually covered in powdered sugar.
A Swiss roll, jelly roll, roll cake, cream roll, roulade or Swiss log is a type of rolled sponge cake filled with whipped cream, jam, icing, or any type of filling. The origins of the term are unclear; in spite of the name "Swiss roll", the cake is believed to have originated elsewhere in Central Europe, possibly Austria or Slovenia. It appears to have been invented in the nineteenth century, along with Battenberg cake, doughnuts, and Victoria sponge. In the U.S., commercial snack-sized versions of the cake are sold with the brand names Ho Hos, Yodels, Swiss Cake Rolls, and others. A type of roll cake called Yule log is traditionally served at Christmas.
La Fare-en-Champsaur is a commune in the department of Hautes-Alpes in the Provence-Alpes-Côte d'Azur region in southeastern France.
Sponge cake is a light cake made with eggs, flour and sugar, sometimes leavened with baking powder. Some sponge cakes do not contain egg yolks, like angel food cake, but most of them do. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. The sponge cake is thought to be one of the first non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615). Still, the cake was much more like a cracker: thin and crispy. Sponge cakes became the cake recognised today when bakers started using beaten eggs as a rising agent in the mid-18th century. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria sponge. Cakes are available in many flavours and have many recipes as well. Sponge cakes have become snack cakes via the Twinkie.
The Puits d'amour is a French pastry with a hollow center. The center is usually stuffed with redcurrant jelly or raspberry jam; a later variation replaced the jam with vanilla pastry cream. The surface of the cake is sprinkled with confectioners' sugar or covered with caramel.
A sandwich cookie, also known as a sandwich biscuit, is a type of cookie made from two thin cookies or medium cookies with a filling between them. Many types of fillings are used, such as cream, ganache, buttercream, chocolate, cream cheese, jam, peanut butter, lemon curd, or ice cream.
Pie in American cuisine has roots in English cuisine and has evolved over centuries to adapt to American cultural tastes and ingredients. The creation of flaky pie crust shortened with lard is credited to American innovation.
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