andrejthechef
FranceBreadBreakfastVegetarian

Tartine Beurre-Confiture

The everyday Parisian breakfast: baguette split lengthwise, toasted crisp, spread thick with soft butter and strawberry jam, served with a bowl of café au lait.

prep
10 min
cook
6 min
total
16 min
serves
2
level
easy
Two toasted baguette halves on a white plate, one spread with butter and strawberry jam and one with butter and a ribbon of jam, with a ramekin of jam beside them.

A tartine beurre-confiture is a piece of baguette with butter and jam, and in many French homes it is the weekday breakfast, eaten with a bowl of café au lait or hot chocolate. Many people dunk the corner into the bowl between bites. There is no cooking to speak of, which is why the details matter.

Three things make it work: bread that is fresh or has been toasted back to crisp, butter at room temperature so it spreads without tearing the crumb, and a jam with real fruit flavor that is not too sweet. Spread the butter while the bread is still hot and it sinks into the holes of the crumb.

Tartine Beurre-Confiture is one of the best breakfasts from around the world.

method

  1. Take the butter out of the refrigerator 30 to 45 minutes ahead so it is soft enough to spread without tearing the bread, but not oily.

  2. Heat the oven to 220°C (425°F). Cut the baguette crosswise into 2 pieces about 18 cm (7 in) long, then split each lengthwise with a serrated knife, keeping the halves flat and even.

  3. Lay the halves cut side up on a baking sheet and toast for 4 to 5 minutes, until the edges are golden and the cut surface is dry and crisp while the crumb underneath stays soft. Under a broiler this takes about 2 minutes, so watch closely.

  4. While the bread toasts, warm the milk in a small pan until steaming (about 65°C / 150°F), without boiling. Pour the hot coffee and milk into two wide bowls.

  5. Spread the butter thickly on the hot bread, right to the edges, so it melts into the holes of the crumb. Spoon the jam over in a ribbon, leaving some butter visible, and add a pinch of salt if you used unsalted butter.

  6. Serve at once, with the bowls of coffee for dunking the corners.

chef's tips

  • Day-old baguette is ideal: toasting brings it back to life, while a very fresh one can turn chewy.
  • Butter first, jam second, and do not skimp on either. A thin scrape of butter is the most common mistake.
  • Make it a plain slice: any crusty country loaf cut in thick slices works the same way.