The Neuchâtel tart par excellence
Preparation: 20 minutes
Rest: 12 to 24 hours
Cooking time: 50 minutes
Difficulty: Complex
Quantity: 4 people
Ingredients :
- 250 g shortcrust pastry
- 200 g sugar
- 25g flour
- Ground cinnamon
- 2.25 dl Eye of Partridge
- 20 g butter
Recipe :
- Line a buttered tart pan with the shortcrust pastry
- Prick with a fork
- Leave to rest for 30 minutes
- Preheat the oven to 200°C
- Superimpose a second baking sheet on the dough
- Cook blind for 8 to 10 minutes at around 200°C
- Mix the flour, sugar and cinnamon and pour over the dough
- Pour the Perdrix Eye onto the mixture previously placed on the dough and mix carefully and delicately
- Break the butter into flakes and spread it over the tart.
- Continue cooking in the oven for 20 minutes at 200°C
Variant :
In the absence of Oeil-de-Perdrix wine, a Neuchâtel specialty also produced in other French-speaking cantons, it is possible to choose a rosé or even white wine.
