La Tarte au Libouli
The "Tarte au Libouli" (libouli tart), also known as the "Tarte à Gros Bords" (thick edge tart) was the traditional pastry dish at local fairs. «"Libouli" », means boiled milk, and refers to the cream that fills the pastry. When people didn't have a tart pan in the past they would make a thick pastry edge around the tart to stop the cream spilling out; this is where the name comes from. The pastry is what makes this tart different: the baker's yeast makes it a little like a brioche.
Many bakeries and pastry shops in Pays du Ternois make this famous tart.
For the pastry For the cream
- 2 eggs -
- 1 cup of lukewarm milk -
- 1 cube of bakers' yeast
- 2 tablespoons of sugar
First, mix the yeast with the lukewarm milk. Place the flour in a mixing bowl. Make a hole in the centre and add the flour, salt, sugar, milk and yeast mixture and softened butter. Mix by hand. The milk mustn't be too hot or it will stop the yeast from working. Kneed the dough into a ball. Leave the dough to rise for 1 hour (minimum) at room temperature.
During this time prepare the cream. Heat the milk. Beat the eggs and sugar together. Add the flour and mix thoroughly. Slowly pour in the boiling milk while continuing to beat the mixture. Put everything in a saucepan on low-heat and let it thicken while stirring constantly with a spatula. Leave to cool.
Take the ball of dough (now doubled in volume) and kneed it to remove all air. Roll out the pastry and line a large tart pan. Pour in the "libouli" and bake in a pre-heated oven at 210° for approximately 30 minutes.
You can also decorate the tart by adding strips of pastry to create a criss-cross pattern on top.