Chef Henry Harris has shared his recipe for Tarte Vaudoise à la Crème. This tart is based on an old recipe by Frédy Girardet, a renowned chef.
The preparation involves spreading sugar and cream in a pastry case, then adding diced butter and a sprinkling of cinnamon. A pinch of flour is mixed with the sugar to help the filling thicken during baking.
The pastry is not blind baked; instead, it is filled and baked in a very hot oven at 220C (200C fan)/425F/gas 7 for about 25 minutes. Harris states that a fierce heat is necessary to cook the pastry under its filling and to meld the ingredients.
The recipe serves 4-6 people, with a preparation time of 10 minutes and a cooking time of 1 hour, plus cooling. Henry Harris is the chef/co-owner of Bouchon Racine, London EC1, and his book, The Racine Effect, is published by Quadrille.