The Roux Brothers’ Faux Puff Pastry Tart

Preparation info

  • Makes One 12 Inch Tart; Serves

    8 to 10

    • Difficulty

      Medium

Appears in

Blackbird Bakery Gluten-Free

Blackbird Bakery Gluten-Free

By Karen Morgan

Published 2010

  • About

This recipe is based on a tart that Michel and Albert Roux created for their London restaurant, Le Gavroche. (Now run by Albert’s son Michel Jr., it boasts two Michelin stars.) The crust is made with pâte sucrée and choux paste, but it looks like puff pastry. As I had mastered gluten-free versions of both pâte sucrée and choux but still had not conquered puff pastry, I felt I had to include this not just for the visual effect, but also because it is as divine as it is clever.

Ingredients

    Method