Comments on: Upside-Down Black Pudding Tart, or Tarte Tatin au Boudin

By: Sissi

Sissi — Thu, 17 Nov 2011 21:36:41 +0000

Thank you so much, Claire! I have really enjoyed the British black pudding I had: it’s firm and full of spices and herbs. The French one’s consistency makes it impossible to fry (it never becomes crunchy outside), it’s also not very spicy or hot, so I am a bit forced to look for the recipes I can adapt. Whatever the black pudding, I think every type would work perfectly in this tart. (The good English one would be even better of course!).

By: Claire

Claire — Thu, 17 Nov 2011 21:25:48 +0000

I’m with you on loving GOOD black puddings. I’ve yet to find a really good local supplier, here on the coast. The best ones I’ve eaten have been from Bury, in the north west of england. Simply superb.
I’d never have thought to make a tart from them either, so thank you. I still adore the way my mum used to cook them – whole in gently simmering water for about 15-20 minutes. They fell aprat when opened……

By: Sissi

Sissi — Fri, 04 Nov 2011 07:30:59 +0000

How exciting! I must look for this illegal stuff when I go to Italy

By: Giulietta | Alterkitchen

Giulietta | Alterkitchen — Fri, 04 Nov 2011 06:54:48 +0000

There are many blood sausages, but I never ate them (I think they became illegal) and I never saw them on a tarte tatin!

By: Sissi

Sissi — Thu, 03 Nov 2011 22:08:49 +0000

Thanks, Giulia! So it means no blood sausage in Italian cuisine?

By: Giulietta | Alterkitchen

Giulietta | Alterkitchen — Thu, 03 Nov 2011 20:33:10 +0000

This is absolutely new!

By: Sissi

Sissi — Wed, 02 Nov 2011 18:45:14 +0000

Nami, I think it was the most surprising post for me. First, I have really forgotten it was Halloween (it’s not rally celebrated here, apart from certain foreigners’ community), so I felt it was magic to post it on Halloween. Secondly, I was surprised how many people were scared by black pudding (I don’t know why it’s called like this in English; pudding always makes me think of sweet dishes; blood sausage is more logical). Even though I know people who are not huge fans of black pudding, I don’t know anyone who would be disgusted by it. I even remember having invited once Korean friends for a typically French dinner and serving this tart. They loved it and said in Korea they have a fresh blood soup, apparently perfect for hangovers That is probably why I haven’t suspected so many people would be put off by my tart. (Actually the more I talk about it, the more I want to have some black pudding tonight!).
I would love to see you so much here! I would show you the best of the French cuisine and products I know (the Swiss ones too, but it would be a bit shorter ). Happy birthday once more!!!!!

By: Nami | Just One Cookbook

Nami | Just One Cookbook — Wed, 02 Nov 2011 18:28:53 +0000

It’s interesting how French call it black pudding – I mean “pudding” part. If there was no explanation about this dish and just the picture, I may not realize it’s sausage because of the color and on a tart. VERY interesting and I learned a lot by reading everyone’s comments and your responses. I can imagine visiting Europe, especially in markets will be an eye opening experience. Take me to some cool places when I visit you one day!

By: Sissi

Sissi — Wed, 02 Nov 2011 17:45:28 +0000

Thanks, Raymund. I am happy you are adventurous too!

By: Sissi

Sissi — Wed, 02 Nov 2011 07:45:47 +0000

In black pudding everything depends on seasoning (that is why I said supermarket brands can be really disgusting, because they don’t put their heart into it).
I prefer black pudding well seasoned, preferably even hot, that is why the French version is not my favourite and I always add lots of chili. Somehow, even without chili, I crave it quite often.