"My mom, Dominique, used to make this all the time when I was little. I loved the raisins and the almonds! Since she used to cook without a recipe, the first time I made this, it was a total catastrophe. I’ve made it dozens of times since then, and whenever I go home, there’s always one in the oven. Just smelling it sends me to my happy place.”
- 300 g of puff pastry
- 1 kg of fromage blanc (40% fat)
- 160 g of superfine sugar
- 5 eggs (250 g)
- 25 g of cornstarch
- 50 g of raisins
- 30 g of slivered almonds
Instructions
Preheat the oven to 170 °C (th. 6). Timing and temperatures may need to be adapted, depending on your oven. Roll out the puff pastry and place it into a tart mold. Prick it with a fork, then bake it for 30 minutes.
While the tart shell bakes, whisk the fromage blanc, the superfine sugar, the eggs, the cornstarch, and the raisins together.
When the dough has baked, reduce the temperature to 160 °C (th. 5). Add the fromage blanc mixture and sprinkle the almonds over the top. Bake for 50 minutes.
When the tart is baked, remove it from the mold and allow it to cool on a rack. This will help keep the pastry nice and crisp.
This recipe comes from "Best of Claire Heitzler" published by Éditions Alain Ducasse.
