7-27-2025 4:06am

Philosophizing About Food With Francine: French Tarts

Lesley Misko Editor

by Francine Black

Tarte aux fruits a l’Alsacienne. In this, the smallest region of France, we find ancient walled towns reminiscent of our dearest fairytale vistas and of course some lovely wines and delicious cuisine.

French tarts are open, not lidded as our American pies often are. There are both savory and sweet versions: some baked in a tart pan and some rather free form as in the case of the galette.

In Alsace, we have the tarte flambé topped with bacon, onion and cream or the simple onion tarte with cream and fines herbs. It’s really hard to choose a favorite, but in the summer, we lean towards the fruit tarts.

My grandmere’s garden was encircled by lovely fruit trees: peach, Mirabelle plum, apricot and apple. Her tarts and my grandfather’s trees were legendary in our town in the neighboring region of Lorraine where she and my grandfather settled in their middle years.

Once again, setting them apart from traditional French tarts, the Alsatian fruit tarts were filled with fruit in a creamy custard. In memory of my childhood, I included some plums, apricots and peaches and baked them in a vanilla custard. I really think this tarte is best served cold, but the beguiling aroma has called, and my family is scooping it up still warm.

Warmest wishes to you, my dear friends!

Although this is not Francine's recipe, it will definitely prove that Francine is correct about the deliciousness of French fruit tarts.

High in the mountains above Bally, where the dense groves of treetops seem to touch the sky, is Francine Black, Boyertown’s own version of chef Julia Child. Her daily activities reflect the things she most values: family and friends, music, and lovingly prepared food.