Here is what the page “Henry Harris’ Tarte Vaudoise à la Crème: The Legendary Frédy Girardet Recipe with a Simple” contains. The Guardian Lifestyle Oct 10, 2026 • 5:00 AM 1 views Henry Harris, chef and co-owner of Bouchon Racine in London, shares a remarkable tart recipe from his latest book, The Racine Effect, inspired by legendary Swiss chef Frédy Girardet. The tarte Vaudoise à la crème uses just a handful of ingredients—sugar, cream, butter, cinnamon, and a pinch of flour—yet delivers exceptional flavor through a surprising technique: the pastry is not blind baked.
Instead, it is filled and baked in a very hot oven, allowing the pastry to cook beneath the filling while the cream and sugar bubble into a condensed-milk-like texture. Harris notes that a pinch of flour mixed with the sugar is the key to holding everything together as it reduces. This listing links straight to the original page, where the content is available in full.