Les Petits Chefs are back for term 3! We have a wonderful programme of visiting chefs and field trips lined up this term and I can’t wait to share what we get up to! The first week of any term in club is always a bit unknown for me because team tryouts are still taking place and I don’t have a full crew of boys until Week 2 or 3, so I don’t schedule guests or trips during that time, rather I work with the boys myself in the lab. This week, in preparation for a review I’ll be posting on Friday (along with a giveaway!), I chose Clotilde Dusoulier’s latest book, Tasting Paris, to work from.
Many of you know I’m a huge proponent of the idea of French food being do-able for kids so I didn’t think twice about choosing a recipe from this book. Clotilde’s recipes are very reliable (and always tasty) and as soon as I saw the image for her Caramelized Plum Tart, I couldn’t get it out of my mind.
Mind you, despite the fancy look, this tart couldn’t be simpler. Clotilde makes a case for homemade pastry (the food processor is your friend!) and the boys couldn’t believe how easy it was! We talked through when you might need to add the extra water mentioned in the recipe (our pastry was a little crumbly so we did) and soon we were rolling like professional pastry chefs!
We don’t have tart tins with removable bottoms at school so the boys did their best to form their tart shells…
We sliced the plums…
Get the recipe for Clotilde’s Caramelized Plum Tart on p 112 of Tasting Paris.
Disclosure: I was provided with an advance copy of “Tasting Paris” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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MY BOOK! In the French kitchen with kids releases July 31, 2018! Click here for pre-order details!