People. You are not going to make this. I just know it. From top to tail, it takes nearly a day.  There is yeast in the pastry. It needs to rise. It’s buttery and fussy.

But, it is so damned good. Divine, actually. Divine in the purest divinity sense of the word. I phoned people to tell them about how good this tart turned out. I prattled on about it to school parents who don’t even know me. I confessed to the priest. Teddy, our Airedale, is sick of hearing about it. Now, it’s time for you.

I prepared the homemade cheese with the morning milk from our dairy. The baked filling tastes like a wonderful childhood memory that includes cheese Kolaches and Danish from Jerry’s Bakery with glasses of cold milk and cartoons on a Saturday morning. I think there was a crumbly cheese coffee cake that my grandmother used to serve as well. It’s that soft crumbly cheese consistency that I crave.

This is a recipe from Martha Stewart Living so, of course, it worked. Still, I was nervous throughout the proving process. The dough is really sticky. The kind that you simply cannot punch down without getting your knuckles stuck in.  I’d never used yeast for pastry before. But, now that I have succeeded, it’s one more notch on my ye old ‘pastry perfection’ stick. {If you are new here, I struggle with pastry and have vowed to win!}

If you come to the farm and visit we can make it together…fresh cheese and all. I need some company, and if takes temptation by tarte au fromage so be it.

Have a look at the recipe and see what you think.

Sweet Farmers Cheese Tart {or, if you’re French or fancy: Tarte au Fromage}

Dough

1 2/3 cups all-purpose flour, plus more for surface

3 tablespoons sugar

1 tablespoon active dry yeast (from two 1/4-ounce envelopes)

1/2 cup warm water

1 large egg yolk

1/4 teaspoon salt

7 tablespoons unsalted butter, softened, plus more for bowl and pan

Filling

1 cup sugar, divided

1 tablespoon all-purpose flour

1 3/4 cups (14 ounces) farmer cheese, room temperature

1/2 cup (4 ounces) creme fraiche, room temperature

1 large egg yolk, plus 3 large egg whites, room temperature, divided

1/4 teaspoon salt

1 teaspoon pure vanilla extract

1 tablespoon unsalted butter, melted

1/2 cup applesauce

Dough: Mix together flour, sugar, yeast, water, egg yolk, and salt in the bowl of a stand mixer fitted with the dough hook until a dough is formed, about 3 minutes. Add butter, and mix until incorporated, about 3 minutes (dough will be sticky). Transfer dough to a buttered bowl, cover with plastic wrap, and let rise at room temperature until almost doubled, about 1 hour. Punch down dough, cover, and let rise 30 minutes. Refrigerate dough, still in bowl and covered, until firm, about 2 hours.

Punch down dough. Roll out into a 12-inch round on a lightly floured surface. Fit dough into a buttered 9 1/2-by-2 1/2-inch fluted tart pan with a removable bottom, pressing dough up to rim of pan. Prick dough all over with a fork, cover loosely with plastic wrap, and let rise 30 minutes.

Filling: Preheat oven to 350 degrees with rack in lowest position. Whisk together 3/4 cup sugar and the flour. Whisk together farmer cheese, creme fraiche, egg yolk, salt, and vanilla; stir in sugar mixture, then butter, with a wooden spoon.

Beat egg whites with a mixer on medium speed until foamy. Raise speed to medium-high, and gradually sprinkle in remaining 1/4 cup sugar. Beat until medium glossy peaks form, about 4 minutes. Fold half the egg whites into cheese mixture to lighten, then fold in remaining egg whites.

Spread applesauce in crust, and pour filling on top of applesauce. Bake 30 minutes, then check crust; if it is starting to brown significantly, tent edge with foil. Bake until crust is deep golden brown and filling is puffed, golden, and just set (it should barely wobble when very lightly shaken), about 25 minutes. Let cool, undisturbed, on a wire rack 1 hour. Unmold tart, and let cool at least 30 minutes. Tart is best served slightly warm but can also be served at room temperature.

Coming?

Slan Abhaile,

Imen

Photos and styling by Imen McDonnell 2013

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