8:56 AM 

How's your kitchen smelling? Well, I can tell that I am practicing, preparing, and experimenting here a lot and I can't be happier about it. Something that shifts my focus and fills my heart with joy! With all the stress and emotional eating this November, it's time to wrap this up in a very nostalgic and memorable fashion.

It's Thanksgiving soon and with this, the holiday season approaches. Your kitchen will be filled with the best scents, yeah, we might go back to the overeating, but you'll be forgiven - we will just make the best out of the situation and spend some merry days celebrating whatever we can celebrate. 

Since this year has no rules and everything feels so different, I want to make something for Thanksgiving which is not the normal. I think I have been a little rebel when it comes to traditional Thanksgiving food or recipes... My so far favorite Thanksgiving dessert is milk bar's milk bar pie, former known as crack pie. Gosh, such a good pie and yes, absolutely perfect for Thanksgiving, because it's a pie. Period. I shared the recipe a while ago and I am still dreaming about it... 

This year, I wanted to create the same sentiment. I am sorry dear Americans, but I am just not ready to make a pumpkin pie. I don't know what it is, but even the pie crust drives me nuts and I feel that I disconnect from this tradition more and more, year after year. So this year, I am very far away from pumpkin pie. Even a pie with a different filling. I am more dreaming about Paris and its beautiful and artsy crafted tartes which make my mouth watery while writing this. A perfect tarte with the juiciest apricots, glazed and a little brûléed. Mhmm... I am often in Paris, and living close to my French neighbors, I feel like this year will be a little homage to my awesome dessert experiences in Paris. A little stroll with a visit at a buttery smelling boulangerie. What else do we need? 

Since French pastries have always intrigued me, I even started a little chapter here on OFF COLOR, where I challenge myself baking French classics, which is so much cheaper than travelling. Now that travelling doesn't exist anymore (kinda), it's time to continue this series

Today we are forgetting about American pies and dream ourselves to Paris and its tartes. A pie and a tarte are cousins... we stay in the family...we just mix things up this year!

Are you with me? 

And by the way...what filling will be added? I know - I am very mean here. I am only showing you a very tiny glimpse into my Thanksgiving kitchen. This is my tarte. Unbaked and waiting for a crazy filling to be added.
So far, I can tell you that the filling will definitely not be French or Parisian inspired. We actually continue travelling... this Thanksgiving tarte will be something else. 
Yes. Something else. 

But let's focus on the base first. 

FRENCH TARTE DOUGH 
recipe via

YOU NEED 85g butter at room temperature + 50g sugar + 1 large egg yolk + 1 cup flour + 1/8 teaspoon salt 


1. Oh easy. Almost no ingredients... we can do this!

2. Combine the butter and the sugar in a bowl and mix with an electric mixer until well combined for about 1 minute. 

3. Very important: do not overmix during any of these steps here. Add the egg yolk and continue mixing on low speed for about 30 seconds. 

4. To make everything come together, add the salt and flour step by step. If you feel confident enough, you can surely continue mixing here by hand to avoid overmixing. Some human beings also love to use their hands here... feel free. (If the dough feels too dry, you can add some water to help everything come together).

5. Now form a disk out of the dough and place it in a 9-inch (23cm) tarte pan. Dip your fingertips into the flour and also use the heel of your hand to press the dough across the pan. Get the dough as even as possible and make sure to cover the sides of the pan, too. It doesn't need to win the first price - if it looks handmade and not absolutely perfect, then you will actually attract more hearts and smiles. 

6. Not ready to be baked yet? No problem. Refrigerate or freeze the tarte until it's ready to be used. 

7. Ready to bake? Preheat the oven to 350°F and bake the tarte until it is beautifully golden brown. To keep the shape, people recommend to blind bake the dough with the help of some parchment paper and rice.


Again, don't be confused that there's no filling in this recipe - this is only a basic tarte recipe that will be a great addition to your recipe collection. The filling that I chose for this tarte is a very special one, so stay patient and start the guessing game. If you are not patient and you want to bake this tarte right now and you need some extra inspiration... your fillings could be: pumpkin, dulce de leche, apple, chocolate, pecan, any seasonal fruit, or even savory with cheese and bacon. 


I will show you my personal result and culinary world tour very soon!


The mixing of different baking traditions and culinary flavors from across the world are beyond intriguing to me and I hope I can inspire one soul out there to try something new! This year feels like an all or nothing thing, so I am brave and I continue to rebel in my kitchen. 

Tasting all these flavors and learning things I am actually dreaming about all day makes me happy, too. It's the smallest things that make our hearts happy. 


I love to connect through food and I send you so much love from my kitchen to yours. Tell me about your baking ideas this year!


If you still need some inspiration for your Thanksgiving or Christmas dinner, make sure to not miss out on this year's classics like mashed potatoes with taro and explore even more around here! 


*Boys and girls, write down the new vocabulary you have learned today:  une tarte — tart.


GERMAN today FRENCH LESSON #102