The French connection
Rick Stein owes his love of food and restaurants to early trips to Brittany. “The food was exquisite,” he says, “and stays with me not only because France was the first place that I really began to understand the enormous power of great produce and cooking to change my life, but second because I was in love with the country.”
In his latest book Secret France
Stein goes off-road through hidden towns and sleepy villages to discover the true heart of the country that has had the biggest influence on his cooking.
He discovers those memories of exquisite French food have not been committed to the past but still exist in the hands of a new generation of young cooks.
Following is a recipe from his book:
FIG & FRANGIPANE TARTS
Ingredients
Shortcrust pastry
■ 170g plain flour, plus extra for rolling
■ 100g cold unsalted butter, cubed
■ Pinch of salt
■ 1 egg yolk
■ 1-2 Tbsp ice-cold water Filling
■ 100g butter, at room temperature
■ 100g caster sugar
■ 2 eggs, beaten
■ 1⁄2 tsp almond extract
■ 100g ground almonds
■ 9 figs, quartered
■ 1 Tbsp flaked almonds To serve
■ 1 tsp icing sugar
■ 6 Tbsp cre` me fraiche
Method
For the pastry, put the flour, butter and salt in a food processor and pulse until the mixture resembles breadcrumbs. Transfer to a bowl and add the egg yolk mixed with a tablespoon of cold water to make a smooth but not sticky dough. Add the extra water if required.
Put the dough on a floured work surface, roll it out and line 6 loosebottomed 10-12cm tartlet tins. Chill for about 30 minutes. Preheat the oven to 200C/Fan 180C.
Line each tin with a circle of baking parchment or foil, add baking beans and bake blind for 10 minutes. Remove the beans and paper, then put the tins back in the oven for a further 5 minutes. Turn the oven down to 190C/Fan 170C.
While the pastry cases are cooking make the frangipane. Beat the butter and sugar together in a bowl until you have a smooth paste. Gradually whisk in the eggs and almond extract, then stir in the ground almonds and mix well. Divide the mixture between the pastry cases and arrange 6 fig wedges on top of each tart. Scatter with some of the flaked almonds and bake for 20-25 minutes until golden.
Dust with a little icing sugar and serve warm or at room temperature with some cre`me fraiche.
Makes six 10 to 12cm tartlets