La Madeleine Fruit Tart II // Blog update
Obsessive Cooking Disorder has been a passion project for over a decade. As you may have noticed, the blog was broken in April.
Through a blogger glitch, I lost every photo on my blog (>2000 photos), the majority which I don’t have copies due to how old they are. It’s hard to express how heartbreaking this is after putting this much love into something over 13 years.
This blog has documented life in college, my artwork, when I started dating B, our engagement and wedding, my medical journey, traveling adventures, long distance, the loss of family members, welcoming Nike, Isabelle, and Alanna to the family, and more.
The reason I learned photography, Lightroom, Photoshop, web development, and culinary/foodstyling skills was because of my blog. Frankly, in every medical interview, people were far more interested in my foodblog than any research/medical knowledge/test scores.
My La Madeleine fruit tart recipe, one of my first recipes to go viral, has coincidentally been my muse and a reflection of this blog’s growth (and thankfully my food photography skills, which were truly just awful).
• In 2010, I started my blog at the suggestion of my college friends (Chef Uy which quickly became Obsessive Cooking Disorder).
• In 2014, I bought my domain name www.obsessivecooking.com and felt like my blog was so legit.
• In 2023, I plan to finally move Obsessive Cooking Disorder from the archaic Blogger platform into WordPress.
I’d been thinking about migrating for a long time because of how terrible Blogger is (every year I’m waiting for Google to axe it), but hesitated because of the learning curve for proper website development and cost. Losing all my photos is the push I needed, and I can’t risk losing my posts/memories as well.
So I did a lot of self teaching and finally learned about hosting and designing a WordPress blog (which remains a steep learning curve). I think it’s looking pretty darn good. I’m very slowly putting up the images I could salvage and reposting each blog post one, by one. Thanks for following along.
Here’s my updated photos for my famous La Madeleine fruit tart recipe (recipe is the same, other than the fruit topping).
La Madeleine Fruit Tart II
Ingredients
Almond Tart Dough:
- 3/4 stick unsalted butter softened
- 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 almond flour (or finely crushed almonds for texture)
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
Topping:
- Fruit: strawberries, blueberries, orange, and kiwis
Instructions
- 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.
- ASSEMBLY: Spread the cream into tart shell and decorate with fruit. Enjoy your La Madeleine fruit tart!
What size tart pan did you use? Is this for one large tart or several small? I’m eager to give this a try for my La Madeleine loving friend.
I used mini tart pan with removable bottoms – 4 inch sizes!