Tarte à la Bouille
cobbled together from myrecipes.com and the La Vie Lafourchaise Festival Cookbook
Tarte à la Bouille is the quintessential Cajun dessert. Nothing more than a custard pie made with a sweet dough, it’s a wonderful way to end a meal — not too sweet, so it goes well with a cup of sugary café au lait.
pie crust:
1 cup butter, softened
3/4 cup sugar
2 cups all-purpose flour, divided
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
1/2 teaspoon baking powder
1/4 teaspoon salt
butter-flavored vegetable cooking spray
custard:
4 eggs, lightly beaten
1/2 cup sugar
1/2 teaspoon salt
2 1/2 cups scalded milk
1 teaspoon vanilla
1/4 teaspoon nutmeg
Preheat oven to 425 degrees.
Beat 1 cup butter and 3/4 cup sugar at medium speed with an electric mixer until creamy. Reduce speed to low, and beat in 1 cup flour and next 4 ingredients. By hand, stir in remaining 1 cup flour until mixture forms a ball. Divide dough in half. Place half of dough between 2 sheets of floured wax paper. Roll dough into an 11-inch circle. Carefully peel off top piece of wax paper, and invert dough into a 9-inch deep-dish pieplate coated with cooking spray. Repeat rolling procedure with remaining half of dough. Carefully remove top piece of wax paper, and cut dough into 1/2-inch-wide strips.
In medium bowl, combine eggs with sugar and salt and stir until combined. Slowly stir in hot, scalded milk; add vanilla and mix well. Pour into pastry shell and sprinkle with nutmeg. Arrange dough strips into lattice pattern over the custard and press edges to seal.
Bake on a rack set in the middle of the oven for 25-30 minutes, or until custard is firm and dough strips have browned. Cool completely before serving. Store remainder of pie in refrigerator.
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