La Madeleine Fruit Tart // Almond Tart Crust

For my upcoming birthday, B asked what I wanted. Past conversations:

Chef Uy: Can I have socks? Or pens? I kinda need some.
B: If I give you socks and pens for your birthday, that's not socially acceptable gift for a girlfriend, and my manhood will be judged forever.

Chef Uy: How about a pumice stone? I keep getting blisters while running.
B: You want me to give you a rock to rub your feet on as a birthday gift? 

Chef Uy: I don't know, I'll google, "what are good gifts for my girlfriend" for some ideas.
B: You suck at picking gifts. What's wrong with you?!
fruit mixed berry almond tart
This year, I decided to take the plunge and ask for a domain name for my birthday. I am SO excited! Yup, OCD is now legit! No more ending with a .blogspot.com --> OCD is now obsessivecooking.com!
french tart blackberry raspberry
How serendipitous that this La Madeleine Fruit Tart recipe is the first post under my new domain name since it's so nostalgic. I posted this originally in Sept 2010, and it's been one of my most popular recipes, so I decided to update it. Once a upon a time, OCD was just a random collection of recipes, and nothing more - no journaling, no pictures, nada. But especially within the last year, it's grown a lot. Not only is it a fun hobby, I've learned a ton about cooking, food photography, web design coding, and social media networking.

And I procrastinate even more than ever. But one can study medicine productively for only so many hours.
la madeleine fruit pastry
La Madeleine is a french cafe chain which has THE MOST AMAZING fruit tart. In an attempt to replicate their mixed berry tart, I've adapted this copycat recipe. I'd say it tastes pretty darn close to the original (dare I say, I think it's is even better.) The almond shortbread crust is absolutely key.

Oh for the record, this is proof ANYONE can learn to improve their food photography *shudder* From 2010 to now.
fruit tart food photography improvement

La Madeleine Fruit Tart


Ingredients
Almond Tart Dough:
3/4 stick unsalted butter, soft
1/3 cup confectioners sugar
1 egg
1/4 teaspoon salt
1/2 teaspoon natural vanilla extract
3/4 cups all-purpose flour
1 cup finely crushed sliced almonds (or almond flour)

Filling:
1/8 cup granulated sugar
2 cups milk
1/4 cup granulated sugar
2-3 tbsp cornstarch
4 egg yolks
1 tbsp unsalted butter
1 teaspoon natural vanilla extract
1/2 teaspoon amaretto (optional)

Topping:
Fruit (strawberries, blackberries, raspberries blueberries)

Directions
Crust: Combine butter, sugar, egg, salt and vanilla. If not using almond flour, use a food processor or blender to finely crush your sliced almonds.  Mix flour with your almond flour in another bowl, and add to the butter/egg mixture. Do not over-mix; stop when dough is well combined. The dough will be wet; wrap in plastic wrap and chill overnight, or at least 2 hours before use (once chilled, the dough will be workable).

Place the dough on a well greased tart pan, prick the bottom of the shell. Bake in preheated 350 degree F oven for 25 minutes or until golden brown.

Filling: Mix 1/8 cup sugar to the milk in a sauce pan, bring to boil stirring occasionally. In separate mixing bowl, combine remaining sugar (1/4 cup) with cornstarch and egg yolks, mix well with a whisk. Once the milk is boiling pour some of the milk into egg mixture to temper, stirring constantly. Pour the egg mixture into the rest of the milk and return to the heat, stirring until the cream thickens and comes to a complete boil.

Remove from the heat, add the butter and vanilla. Pour the cream into a bowl, cover with plastic wrap and cool to room temperature.

Spread the cream into tart shell and decorate with fruit. Enjoy your La Madeleine fruit tart!

40 comments

  1. Your tart looks wonderful and so does your photography.

    Madonna

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    Replies
    1. Thanks! When the photos look that bad 4 years ago, you really can't do anything else besides improve

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    2. What size tart pan for this dough recipe?

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  2. They taste as good as they look! :D

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  3. I live in Denmark and there's a lovely little bakery near my office that sells something similar to these. However, because it's Denmark, they're very expensive, so they're reserved for very special occasions. I'm definitely pinning these for future reference... thank you!

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    1. Hi Sage, hello there in Denmark! I've always anted to visit - my parents went but left the kids behind (boo!)

      This is definitely a special occasion sort of dessert, but well worth the effort. La Madeleine doesn't sell these cheap either so I totally understand.

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  4. I'm confused about the crust instructions? You said mix flour with 1 cup sliced almonds. Do you mean like mix in a food mixer to make like almond meal or leave the almond slices whole?

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    1. HI Katie,

      Sure, I've added more details in the directions. When you do it all the time, you forget to list detailed instructions because it's automatic for me haha. You're right, it's basically crushed sliced almonds, or you can use almond flour, depending on how much crunchy texture you want. Hope that helps clarify things!

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    2. Also what type of milk did you use? Just like a skim milk or whole milk?

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    3. I used skim milk because that's what I had, but whole would work just as well (it'd probably be even tastier since it's richer)

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  5. I have just taken my tart shell out of the oven and my filing mixture is cooled. Do I wait for my tart shell to cool as well before pouring the filling into it?

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    Replies
    1. Hi there, honestly, by the time I finish the filling mixture and have that finished chilling/cooling, the tart shell has already cooled. However I bet it would be ok either way!

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  6. As always your pictures look tempting!

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  7. Could I use heavy whipping cream instead of milk? And powered sugar instead of cornstarch?

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    Replies
    1. Hi Casey, yes heavy cream will work. The cornstarch is to thicken the custard; I have not tried powdered sugar, but if you use heavy cream that is already thicker than milk so I would imagine it to be ok.

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  8. I bet the almond tart dough is delicious! It looks so yummy!!

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  9. Do you add a simple syrup glaze on top?

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    Replies
    1. You could, but I do not - I find you don't really need one

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  10. Hi I like the idea of having almond in the crust. Thanks for sharing. Your tart mold is pretty big. Mine is the mini tart mold. How long do I need to bake for mini tarts? Same temperature?

    Elaine

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    1. My tart mold is also mini at just 3 inches (the berries sizes for reference). But if yours is really mini then I would cut the time in half and monitor it until it turns golden brown.

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  11. These are absolutely beautiful! You have a lovely blog and great photos!!

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  12. Those look so good! I need to try them out this weekend!

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  13. What a good idea to ask for a domain name for your birthday! So smart..and useful. Also I love this recipe...and your photography is gorgeous. I love the 2010 vs. now pics. It's so great to see where bloggers start out with all the skills required for blogging and where they are a few years later. Thanks for sharing your culinary genius and your honesty!

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    Replies
    1. Thanks. It's mortifying but good to look at as a self reminder. In a few years I can compare again (hopefully with more improvement)

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  14. when you say let the dough chill do you mean chill in the fridge?

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    1. Yes in the fridge overnight (or freezer if you have less time) This just keeps the butter cold so when you actually bake it, it will be a flaky crust (this is why no pasty recipe ever uses melted butter)

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  15. Thanks!!I assumed that much and I followed your recipe...it turned out amazing. I made about 15 of them for a friends wedding and everyone loved them. The next one to tackle will be your chocolate brownie recipe. Thank you very much :)

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    Replies
    1. What a wonderful and sweet gesture for your friend's wedding! I'm so happy everyone enjoyed them. :)

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  16. I like fruit tarts. Those look yummy.

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  17. Can I replace the almond flour with AP flour as my husband has nut allergies?

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  18. Prior to squeezing, completely wash all fruit and vegetables. Utilize a create brush or scrubber to clean the skin of any fruit or vegetable that won't be evacuated before blending. Expel the thick, unappetizing skins or peels from fruits like oranges, pineapples or bananas.Best fruit blenders

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  19. I would consider it a main dish for a breakfast or lunch, sometimes for dinner instead of pizza night.
    I would have as a side with most meat dishes if they were a veggie one, or with veggies if it was a meaty one.
    Try this Salmon quiche recipe i hope you will gain knowledge about cooking.

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  20. Thanks so much for this information.  I have to let you know I concur on several of the points you make here and others may require some further review. but I can see your viewpoint. What's cooking

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