1311. Tarte de Rien

There must be a correlation with ugly desserts that are unbelievably scrumptious. If there is anyone whose character makes up for its appearance, it is the notorious tarte de rien. Tarte de rien literally translates into Tart of nothing, not only because of its looks, but because it takes almost nothing to make it.
Simple as it may be, it is the best seller of a certain Auberge in Switzerland, prompting many a folk to hit the highway for it (their salad, rosti, and roast chicken are pretty phenomenal as well). The restaurant owner even boasts of having personally laid 20 tartes on a jet for a special order to the Kingdom. I almost don't want to share the recipe as it's that good, but here it is, a gift form me to you.

Ingredients:

puff pastry sheet*
1/3 cup sugar
1 flat Tbsp flour
1 cup whipping cream
1 Tbsp butter

* I make my trusty recipe here and use a quarter of it for each tart.


Method:

Preheat your oven to maximum (450F-500F). Line a 23cm tart tin with parchment paper (do not skip this; it will save you a lot of work).
Roll the puff pastry very thin (2-3 mm thick) and cover the base of the tart. In a bowl mix the sugar and flour well, then disperse evenly over the puff pastry base.
Pour the whipping cream over the sugar, making sure to cover completely (no need to mix).
Dot the surface with small bits of butter.
Bake in the preheated oven for 20-30 minutes, keeping a close eye on it, until the surface is covered with brown blisters (these are the best bits).
Remove from the over, allow to cool slightly and firm up before cutting into slices. Forks are completely useless and simply accompany the tart for the sake of decorum.

صحة و عافية