ReceptnaptárTartine with butter and jam
The tartine beurrée is the simplest foundation of a French breakfast: fresh baguette with a crisp crust, good butter and a spoonful of jam. There is nothing complicated about it, and that is exactly why it works: the contrast of cool and warm, salty and sweet, crisp and soft turns an everyday ritual into a small morning pleasure. Best with a café au lait.
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Ingredients
Method
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- Take the butter out of the fridge 10-15 minutes ahead so it is spreadable.
- Cut the baguette in half lengthwise (for a longer piece, first cut it into two 12-15 cm lengths) so the soft crumb faces up.
- Spread the cut sides with a thin, even layer of butter, right to the edges.
- If you are not using salted butter, sprinkle a tiny pinch of sea salt over the butter. This gives the French breakfast its signature sweet-salty flavour.
- Spread the jam over the butter, leaving 1 cm free at the edges so it does not run off.
- Serve straight away while the crust is still crisp. The French often dunk it in their café au lait.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Use butter at room temperature, not fridge-cold. That way it spreads thinly and evenly without tearing the crumb of the bread.
- If you can, use a baguette baked the same day. Yesterday's can be revived in a toaster or in a 180 °C oven (fan 160 °C) in 3-4 minutes.
- Choose a thick jam with a high fruit content. A runny jam soaks the bread through before you reach the table.
Frequently asked questions
Why do you cut the baguette in half lengthwise?
That puts the soft inner surface on top, where it takes up the butter and jam well, while the crisp crust underneath holds the slice together. This is how the French usually make it.
What should I drink with it?
Traditionally café au lait or hot chocolate, and many people dunk the tartine in their coffee. Warm milk or fruit water is also good for children.
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More french ideas
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- Tartine with fresh cream cheese and jam
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- Tartine with peanut butter and banana
- Homemade croissants (croissants au beurre)
- Pain au chocolat (chocolate croissant pastry)
- Pain aux raisins (raisin and custard swirls)
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