Libouli pie

A flan is excellent, just by looking at it through the pastry chef’s window. As for the brioche dough, we would eat it 365 mornings a year, just plain. To say that the combination of the two is to die for is not an exaggeration. In the Boulonnais region, its native land, a name was given to this belly-buster : tarte au Libouli (boiled milk in patois) or tarte à gros bord. It was called like that because, to prevent the cream from escaping at the other end of the oven for lack of a suitable mould, the grandmothers of the coast erected a natural dam by raising its edges. Simple and effective.

Since its origin, the Libouli pie appears as a pure product of the people elaborated for the big occasions. Sundays with the family, village festivals, weddings or even fairs. It was also called “tarte à ducasse”. Once out of the oven, where it will have spent between 30 and 45 minutes at 210°, this creamy, sweet and slightly vanilla flavored custard has a light yellow surface, more or less shiny, a little burnt here and there. The irregularities are what make it so interesting. Even if each cook measures the proportions of the ingredients according to her tastes, the dough is always made of flour, butter, milk, sugar and eggs. Vanilla and prunes can be added.