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Picardy
Beneath a golden crust lies the "badré", a vanilla custard that made the reputation of the Picardie countryside as early as the 16th century — and which a handful of Somme locals pledged, in 2026, never to let fade into oblivion.
Pastry or bakery speciality from Picardy.
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The tarte à l'badrée is a custard tart, a rustic speciality of Picardie known since the 16th century. Its filling, the "badré", combines crème fraîche or milk, sugar, eggs and vanilla — sometimes bound with flour or cornflour — poured into a shortcrust or yeast pastry case with golden edges, often topped with a pastry lattice. Depending on the village, it can be found under other names — tarte à papin, tarte au libouli, tarte à la crème — a sign of a recipe shared throughout Picardie rather than confined to a single place.
The pays de la Somme made it a speciality, and the variation known as tarte au libouli has endured in the Boulonnais, on the edge of Nord-Pas-de-Calais. Today, it has fallen into obscurity.
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In June 2026, a confrérie de la tarte à l'badrée was founded in Licourt, in the Somme, with the ambition of passing on this rustic recipe to new generations.
Appearance
Round tart made with shortcrust or yeast pastry, with edges sometimes golden and topped with a pastry lattice; the pale-coloured, set filling combines cream, eggs and vanilla, occasionally dotted with apple slices or prunes.
Texture
A crème pâtissière-style filling, smooth and set upon baking, on a shortcrust or yeast pastry depending on the village version.
the badré on its own, without fruit.
fruit slices folded into the custard before baking.
another name for the tart, still made in the Boulonnais (Pas-de-Calais), on the edge of the Picardie area.
yeast dough or shortcrust pastry (flour, sugar, butter, milk, egg), shaped into a tart case with golden edges.
apple slices or prunes folded into the custard before baking.
pastry lattice arranged on top, baked in the oven.
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Tarte à l'badrée is eaten cold, for dessert or as an afternoon snack — a tradition that the brotherhood founded in Licourt in 2026 aims to pass on beyond the Picardie homes where the recipe was long handed down from generation to generation.
Tarte à l'badrée holds no PDO (AOP), PGI (IGP) or Label Rouge status: it is a rustic recipe from an oral tradition, known in Picardie since the 16th century under several names depending on the village — tarte à papin, tarte au libouli, tarte à la crème. Having fallen into disuse, it has enjoyed a heritage revival since the founding, in June 2026, of a dedicated brotherhood in Licourt (Somme).
No producer is listed for this product yet.