The Baker's Dictionary: Flambe Vs Tart Flambee

Ever wondered if flambeing a steak is the same as a tarte flambee? Turns out these are two very different things and they’re both really interesting!

If you’ve ever been confused about the difference between flambe and a tarte flambee, you should brush up on what the two words mean. Though they sound familiar, flambeing is a technique of cooking while tarte flambee is a Franco-German delicacy. Flambé is a cooking technique in which alcohol, such as brandy, cognac, or rum, is added to a hot pan to create a burst of flames. This technique is often used to finish dishes, especially those involving meat or desserts. Though most people think this technique is used for tableside flair, it can actually enhance the caramelisation effect and also impart a subtle flavor from the alcohol while burning off the raw alcohol taste.

Flambe And Its Roots

The term "flambé" comes from the French word "flamber," which means to flame. To flambé, the alcohol is usually heated in a pan, and then it's ignited. The flames burn briefly and then subside as the alcohol is consumed. Steak is one of the most common dishes that use this technique.

Steak Diane is a classic example of a dish that can benefit from being flambéed. The steak is often cooked with butter, shallots, and Dijon mustard, and then brandy is added and ignited. Chicken dishes, especially those prepared with a creamy sauce, can be flambéed. For example, Chicken Marsala may involve flambéing with Marsala wine.

Some dishes are not ideal for flambeing and don’t benefit from the technique. Dishes with low alcohol toleranceshould not use flambéing since it could overpower the natural taste. This includes certain delicate desserts or dishes with subtle flavors.

Desserts are usually flambeed for a dramatic presentation and a subtle boozy kick. Bananas Foster is a famous example, where bananas are cooked in a buttery, sugary rum sauce and then flambéed. It’s best to choose alcohols with higher alcohol content since higher proof alcohol is for better flambéing. Brandy is a popular choice for flambéing. Its sweet and fruity flavor adds depth to dishes and it’s usually used fr classic recipes. Cognac, a high-quality brandy produced in the Cognac region of France, is often chosen for flambéing due to its rich and complex flavor that can enhance both savory and sweet dishes.

What Is Tarte Flambée Or Flammkuchen?

Tarte flambée, also known as Flammkuchen in German, is a traditional Alsatian dish that resembles a thin pizza or flatbread. The name translates to "flame cake." It typically consists of a thin layer of dough topped with crème fraîche, onions, and bacon. The dish is then baked in a hot oven or on a hot surface until the edges of the dough become crispy.

It originated in the Alsace region of France and the neighboring regions of Germany, where it is considered a local specialty.

In Alsace, tarte flambée is a staple and is enjoyed in various forms. The classic version consists of a thin, rectangular-shaped dough topped with crème fraîche, onions, and bacon. It is then baked in a hot oven until the edges of the dough become crispy. You can find variations of this dish in other parts of France and in some German-speaking regions.

The traditional toppings for tarte flambée can vary, and variations might include additional ingredients like cheese or mushrooms. While it doesn't involve flambéing in the cooking process, the name likely refers to the original method of cooking in a wood-fired oven, where the high heat would create a flame-like effect.