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?!
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!
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 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.
La Madeleine Fruit Tart
3/4 stick unsalted butter, soft
1/3 cup confectioners sugar
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)
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)
Fruit (strawberries, blackberries, raspberries blueberries)
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!