FRENCH BEER TART

Beer Tart


8 servings

This tart dough recipe is adapted from my book, My Paris Kitchen(page 155), which I use for quiche. For this tart I used a removable-bottom tart pan, which I removed while it was still warm. The best strategy for releasing the tart from the pan is to let the tart cool for a few minutes after you remove it from the oven, then set the tart on a coffee can or similar object, and coax the outer ring off. If it's sticking in some places, gently pry it loose with a paring knife. Transfer the tart back to the cooling rack (a wide metal spatula or pancake turner might help with moving the tart around), and let cool, then run a bread knife between the dough and the bottom of the tart pan to slide it off.Traditional recipes for tarte à la bière call for bière ambrée (amber beer), which according to this article, is called pale ale in some countries. I tried one with Guinness stout and it worked well.
Tart dough
1 cup, plus 5 tablespoons (195g) flour
1/4 teaspoon salt
8 tablespoons (4oz, 115g) unsalted butter, cubed and chilled
1 large egg
Beer tart filling
1 cup, plus 2 tablespoons packed (230g) light brown sugar
3 large eggs
1 cup (250ml) amber beer (or stout)
3/4 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons (30g) butter, salted or unsalted, cubed
For the tart dough
1. Mix the flour and salt in the bowl of a stand mixer fitted with the paddle attachment (or in a food processor, or by hand in a medium-sized bowl) until combined. Add the butter and mix on medium-low speed until the butter is in small pieces, about the size of small peas. Add the egg and continue to mix the dough until it comes together in an almost-smooth mass.
2. Remove the dough from the mixer bowl and shape it into a disk with your hands. Wrap the dough in plastic wrap and refrigerate for 30 minutes or put in a cool place.
3. Roll the dough on a lightly floured surface until it's a 13-inches (33cm) circle. Transfer the dough to a 9-inch (23cm) tart pan with a removable bottom and fit the dough into the pan, including into the corners, trying your best not to stretch the dough out. Trim any excess dough by rolling the rolling pin over the top of the tart and reserve some of the scraps of dough for patching the tart later. Prick the dough about five times with a fork and chill the dough in the freezer for at least 30 minutes.
4. Preheat the oven to 400ºF (200ºC). Line the frozen tart dough in the mold with foil. Fill the foil with dried beans or pie weights and bake until the sides are light golden brown, about 15 minutes. Remove the beans and foil and bake for a few more minutes, about 5-7, until the bottom is very light brown. (If it's puffed up, gently press it down with a spatula, being careful not to tear the dough.) Remove the tart shell from oven.
5. Use bits of the reserved dough to fill in any holes, including those from the tines of the fork. It's best to knead the bits of dough with your fingertips to soften them first, then gently work them over any holes in the still-warm dough with a soft touch, to cover them over.
For the beer filling
6. In a medium bowl, whisk together the brown sugar and eggs until smooth. Whisk in the beer, vanilla, and salt.
7. Scrape the beer mixture into the pre-baked tart shell. Strew the 2 tablespoons of butter cubes over the tart and bake the tart until it's just set, 30 to 35 minutes. The filling will puff up and be jiggly and soft, like barely-set jello, when it's ready. Let the tart cool on a wire rack before serving.


Serving: I gave instructions before the recipe to help release the tart from the tart pan, which should help getting a neat slice out. It's often served by itself, but could be served with softly whipped cream, crème fraîche, or vanilla ice cream.

Storage: This tart is best served the same day that it's made. The dough can be made ahead and kept for 3 days in the refrigerator or up to two months in the freezer. It can also be rolled out and frozen for up to two months, if well-wrapped.



*In case you want to give the Alléno Paris recipe a try, it’s 402g cream, 138g of Guinness beer that’s been reduced by half, 172g egg yolks, and 287g of powdered sugar for 10 medium-sized tarts (poured into pre-baked tart shells and baked at 120ºC for 25 minutes), which I estimate might make 5 standard-sized (9″/23cm) tarts, for those doing the math.