Tarte à l’encalat

Preparation info

  • [For

    four to six

    ]
    • Difficulty

      Easy

Appears in

Mourjou: The Life and Food of an Auvergne Village

Mourjou

By Peter Graham

Published 1999

  • About

This rich yet curiously refreshing recipe was given to me by Germaine Lacoste. She makes tartes à l’encalat on a regular basis for the Relais du Heurtoir’s Marché de Pays. She and her husband, Robert, who have a large dairy herd, are a rarity among farmers round here in that they still make their own cream. And a delight it is too - thick, sweet and aromatic, and very different from the more acid crème fraîche, which is the o