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Serves: 6
Prep. time: 30 minutes
Cook time: 40 minutes
THE PASTRY
In a bowl, beat the egg with the sugar to obtain a frothy mixture.
In an other bowl, put the flour, salt and butter cut into strips. Slide butter and flour to fingertips, pressing lightly. Repeat this procedure until you obtain a "creamy coloured sand".
Add the egg/sugar mixture to bind the sand and make a homogeneous dough ball.
Spread your dough in a pie pan and put it in the fridge.
THE GARNISH
Wash, cut your mirabelles in half, remove the pit.
In a bowl, mix the egg with the almond powder and sugar. Spread this mixture on the bottom of your dough and spread your mirabelles. Bake for 40 minutes at 180°C, rotating heat, hot oven.
Just before serving, sprinkle a little icing sugar on top. As I had a little bit of dough left, I made a small round tart. I cut my mirabelles in half, removed the stone and spread my fruit. I sprinkled a little cinnamon on it and put it in the oven with the other tart.
Serves: 6
Prep. time: 40 minutes
Cook time: 50 minutes
DOUGH
In a bowl, beat the egg and sugar to obtain a frothy mixture. In a large bowl, pour in the flour, salt and butter cut into strips. Gently squeeze the flour and butter with your fingertips. Repeat this procedure until you obtain a "creamy coloured sand". Add the egg/sugar mixture to combine the sand to make a homogeneous ball. Coat with a thin film of flour and put in the fridge for 1 hour in an airtight box. After this hour, butter and flour your rectangular mould. Spread half of your dough in your 2mm thick, cover the bottom with lightly floured ceramic balls. Save the other half for another tart. Cook for 20 min at 180°C. Remove from the oven, wait 5 minutes, remove the ceramic balls. Turn off the oven and allow it to cool
THE GARNISH
Spread your two doughs in the two pie pans. Wash, remove the stone and cut your apricots into 4 pieces. In a bowl, mix your eggs with the sugar until the preparation is white. Add the Calvados, almond powder and mix well. Spread this preparation over your two tarts. Place your apricots on top and bake for 10 minutes at 220°C. At the end of this time, put the pistachio chips on top and continue cooking for 20 min at 180°C.
Serves: 4
Prep. time: 40 minutes
Cook time: 45 minutes
DOUGH
In a bowl, beat the egg with the sugar to obtain a frothy mixture. In another bowl, add the flour, salt and butter cut into strips.
Slide the butter and flour into the mixture with your fingertips, pressing lightly. Repeat until you obtain a "creamy sand". Add the egg/sugar mixture to bind the sand and make a smooth ball.
Spread your dough in a springform pan, put it in the fridge while you prepare the filling.
THE FILLING
Heat the milk in a saucepan with the cornflour and sugar until you have a nice smooth cream. Remove from the heat and add your egg, coconut cream and coconut. Mix well.
Let it cool down, stirring occasionally.
Pour this filling over the pastry. Bake in a hot oven at 180°C for 45 minutes. The baking time may vary from one oven to another.
When removed from the oven, allow to cool completely before chilling.
I prefer to eat this cake the next day, it is even better!!
Serves: 4
Prep. time: 50 minutes
Cook time: 45 minutes
Ingredients for 2 medium round tarts
DOUGH
In a bowl, mix the egg yolks with the sugar to make a foamy mixture.
In an other large bowl, put the flour, salt and butter cut into strips. Gently squeeze the butter and flour with your fingertips.
Repeat this procedure until you obtain a "creamy coloured sand". Add the egg/sugar mixture to bind the sand and make a homogeneous ball. Put them in the fridge for 30 minutes before separating them in half, spreading them with a rolling pin, placing them in two pie dishes for 4 people (each).
THE GARNISH
Peel your apples and dice them into small cubes. Put them in a saucepan with brown sugar, water and cinnamon. Cook over low heat after boiling for 25 minutes. You must obtain a compote that you let cool.
Cut your bananas into slices In each tart, spread a layer of bananas, applesauce and another layer of bananas.
Bake in a hot oven for 30 minutes at 180°C, rotating heat.
Serves: 8
Prep. time: 40 minutes
Cook time: 30 minutes
DOUGH
In a bowl, mix the egg yolks with the sugar to make a foamy mixture. In a large bowl, put the flour, salt and butter cut into strips. Gently squeeze the butter and flour with your fingertips. Repeat this procedure until you obtain a "creamy coloured sand". Add the egg/sugar mixture to bind the sand and make a homogeneous ball. Put them in the fridge for 30 minutes before separating them in half, spreading them with a rolling pin, placing them in two pie dishes for 4 people (each).
THE GARNISH
Beat your eggs with the cream and sugar. Spread your almond powder in the bottom of your tarts. Pour in the egg mixture and add your blueberries. Bake for 30 minutes at 210°C, traditional heat. Watch the cooking time, which can be longer or shorter depending on your oven. Allow it to cool and remove from the mould.
Serves: 6
Prep. time: 40 minutes
Cook time: 30 minutes
DOUGH
In a bowl, beat the egg and sugar to obtain a frothy mixture. In a large bowl, put the flour, ground almond, salt and sliced butter. Pour the flour/almond and gently mix it with the soft butter with your fingertips. Repeat this procedure until you obtain sand. Add the egg/sugar mixture to combine and make a homogeneous dough. Coat with a thin film of flour and store in the fridge in an airtight box for 1 hour before using.
THE GARNISH
Mix the cane sugar, butter, cinnamon and ground almond with an electric whisk for 5 minutes. Add the eggs one by one, continuing to whisk. Spread your dough on a floured work surface and then garnish your pie pan with it. If you have a little less than half of the dough left, save it for another sweet tart. Garnish the bottom of your pie with the almond mixture. Cut your figs into quarters and place them on top. Bake for 30 minutes, hot oven and rotating heat, at 180°C. Watch the cooking, it can be longer or shorter depending on your oven.
Serves: 6
Prep. time: 40 minutes
Cook time: 27 minutes
DOUGH
In a bowl, beat the egg and sugar to obtain a frothy mixture. In a large bowl, pour in the flour, salt and butter cut into strips. Gently squeeze the flour and butter with your fingertips. Repeat this procedure until you obtain a "creamy coloured sand". Add the egg/sugar mixture to combine the sand to make a homogeneous ball. Coat with a thin film of flour and put in the fridge for 1 hour in an airtight box. After this hour, butter and flour your rectangular mould. Spread half of your dough in your 2mm thick, cover the bottom with lightly floured ceramic balls. Save the other half for another tart. Cook for 20 min at 180°C. Remove from the oven, wait 5 minutes, remove the ceramic balls. Turn out and allow it to cool
CUSTARD CREAM
Boil the milk. Whisk the egg yolks, vanilla powder and sugar until a foamy mixture is obtained and add the flour. Add the boiling milk, stirring gently. Pour this preparation into a saucepan, bring it back to the boil for 2 min, stirring constantly. Allow it to cool down, stirring occasionally.
FOR THE GARNISH
Wash the strawberries, remove the tails and drain them on absorbent paper. Cover the tart bottom with a thin layer of wild strawberry jam, cover with custard cream, place the strawberries delicately cut in half. Using a brush, brush over your strawberries with a little wild strawberry jam and lightly sprinkle with icing sugar.
Makes: for a 36 cm diameter tart
Prep. time: 30 minutes
Cook time: 35 minutes
DOUGH
In a bowl, beat the egg and sugar until frothy.
In a large bowl, put the flour, almond powder, salt and butter cut into small pieces. Slide all the ingredients with your fingertips, pressing lightly. Repeat this gesture until you obtain a "creamy coloured sand". Add the egg-sugar mixture to bind the sand and make a homogeneous ball.
Coat with a thin film of flour and keep in the fridge for 1 hour.
TOPPING
In a bowl, mix the eggs with the sugar until frothy. Add the almond and the cream and continue to stir to obtain a fluid preparation.
Spread your dough in the tart dish. Put the chestnut cream over the pastry. Then add your almond preparation.
Put your tart in the oven at 180°C, rotating heat for 25 to 35 minutes of cooking time. Depending on your oven.
Allow to cool down on a rack then sprinkle with a little icing sugar.
Serves: 6
Prep. time: 35 minutes
Cook time: 30 minutes
DOUGH
In a bowl, beat the egg.
In a large bowl, put the flour, salt and butter cut into strips. Slide all the ingredients with your fingertips, pressing lightly to obtain a grainy mixture. Add the beaten egg to gather the flour/butter mixture and obtain a ball. Press with the palm of your hand on the ball of dough several times to obtain a homogeneous dough.
Put in the fridge for at least 20 min before use.
THE GARNISH
Peel and chop the onions. Stew them over a low heat with a little olive oil in a frying pan and add pepper. Set aside.
Cut the cheese into small cubes. In a saucepan, put the diced Brie with the fresh cream and melt over low heat while stirring constantly to obtain a homogeneous mixture. Set aside to cool.
Montage
Divide your dough in half and spread it on your 20 cm diameter pie dish. Reserve your other half of the dough for another preparation. It can be frozen. Spread on top your onions and the Brie mixture. Bake in a hot oven at 220°C for 20 minutes on rotating heat.
Wait 10 to 15 min before eating it. Serve a salad as a side dish. It's excellent!!!
PREPARATION
Serves: 6 parts
Prep. time: 20 minutes
Cook time: 35 minutes
Apple tart is a simple and delicious dessert that often reminds us of the flavours of the old days. My mother and grandmother used to make it regularly at home when I was a child. When the smell of apples filled the kitchen, my sisters and I couldn't wait to devour it.
INGREDIENTS - THE DOUGHT
METHOD
In a bowl, beat the egg with the sugar until frothy.
Put the flour, salt and butter cut into strips in a bowl.
Slide the butter and flour into the bowl with your fingertips, pressing lightly.
Repeat until you obtain a
INGREDIENTS - THE DOUGHT
METHOD
In a bowl, beat the egg with the sugar until frothy.
Put the flour, salt and butter cut into strips in a bowl.
Slide the butter and flour into the bowl with your fingertips, pressing lightly.
Repeat until you obtain a "creamy sand".
Add the egg/sugar mixture to bind the sand and make a smooth ball.
Once you have made your ball of dough, place it in the fridge while you prepare your apples.
INGREDIENTS - GARNISH
METHOD
Peel your apples, remove the core and cut them into thin strips.
Spread your pastry on greaseproof paper. I've given it an oval shape but you can make it round. The pastry doesn't have to be perfect.
Place your apples on top, lea
INGREDIENTS - GARNISH
METHOD
Peel your apples, remove the core and cut them into thin strips.
Spread your pastry on greaseproof paper. I've given it an oval shape but you can make it round. The pastry doesn't have to be perfect.
Place your apples on top, leaving at least a 4cm border to fold over.
Fold the pastry over your apples.
Mix the melted butter with the sugar, cinnamon and liquid vanilla. Mix well. Brush the pastry and the apples with a brush.
Bake in a hot oven at 180°C for 35 minutes.
Your tart should be golden brown.
PREPARATION
Serves: 6 to 8 parts
Prep. time: 30 minutes
Cook time: 35 minutes
Today, I would like to present you with a rustic tart that is easy to make and does not require a tart mould.
I used fruits from my garden which is in great abundance at the moment...
INGREDIENTS - THE DOUGHT
METHOD
Beat the egg in a bowl until frothy.
Pour the flour, salt and butter cut into strips into a bowl.
Press the flour and butter into the mixture with your fingertips.
Repeat this process until you obtain a sandy mixture.
Add the egg to bind everything together an
INGREDIENTS - THE DOUGHT
METHOD
Beat the egg in a bowl until frothy.
Pour the flour, salt and butter cut into strips into a bowl.
Press the flour and butter into the mixture with your fingertips.
Repeat this process until you obtain a sandy mixture.
Add the egg to bind everything together and make a homogeneous dough.
Spread a thin layer of flour over the dough and store in an airtight box in the fridge for 1 hour before using.
INGREDIENTS - GARNISH
METHOD
Peel and dice the pears.
Cut your figs into 4.
Place your pastry on a sheet of baking paper and roll it out with a rolling pin.
Place your pastry on the baking tray.
Spread the almond powder, leaving 3 cm all around.
Place your pear cubes and figs on top.
Fold the
INGREDIENTS - GARNISH
METHOD
Peel and dice the pears.
Cut your figs into 4.
Place your pastry on a sheet of baking paper and roll it out with a rolling pin.
Place your pastry on the baking tray.
Spread the almond powder, leaving 3 cm all around.
Place your pear cubes and figs on top.
Fold the pastry all the way round over the fruit.
Spread the wholemeal sugar over the fruit and the pastry.
Bake in a hot oven for 35 minutes, traditional heat, hot oven.
Just before serving, sprinkle with a little icing sugar.
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