The Villeroy & Boch 'Provence' setting so matched the garden with all its old and huge fruit trees. Of course we discussed the ins and outs on the ingredients, but surely our hostess had her own touch to this.
Anyhow, I have browsed through internet and came across the recipe below. Do have a go on this, as it is truely delicious. In time I will let you know how my own try will turn out ;-))
Have a close look at the living twisted fence. That was no doubt more difficult to make than the 'Tarte Misérable'. It has to be alive, the right moment, the stems all the same length, the right time of the year, and afterwards you have to trim it at the right moment so that the structure remains visible.
It was a surprise invitation - merci beaucoup, Monsieur et Madame au Presbytère.
Tarte misérable
5 eggs, split
75 gram almonds
150 gram sugar
4 tbsp flour
1/2 cup milk
1 tbsp corn starch
125 gram butter
icing sugar
Beat 5 egg whites until fluffy; slowly add 75 gram sugar, keep beating. Grind the almonds and add them as well as the flour to the egg whites, stir carefully. Pour the batter in a greased pie mold and bake the pie one hour at 160 degrees Celsius. Allow the pie to cool down and cut it in two slices. Put 2 egg yolks, the remaining sugar, the corn starch and two tablespoons of milk in a cup, stir well. Bring the remaining milk to the boil, turn the heat low and add the yolk mixture. Heat slowly until it thickens. Turn off the heat, add the butter and stir well. Allow this mixture to cool down slightly, and distribute it over the bottom slice of the pie. Close with the second slice and dust with icing sugar.
Merci, Google, for being able to download this recipe at my whims and for being able to share it with my Teacup Tuesday friends!
Have a wonderful day all!