Cranberry and Apple Normand Tart


 

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I never have to pleasure to host Thanksgiving, because I am in charge of Christmas dinner every year, but also because my sister-in-law, the only born American in our family, wants to make sure that by hosting it, it will be a true one, with a Turkey, and the potatoes and the dressing.

So this leaves me with making appetizers, desserts and sometimes sides. Every year, I scratch my head trying to figure out what I will be bringing. I have yet to think about the appetizers, but I think that I know what I will be bringing: Feuille d’automne, Tart Tatin and Apple and Cranberry Normand Tart.

This evening, I would like to share with you the Apple and Cranberry tart that I will be serving. It is very different that anything I have eaten before, but it is very good, very filling however. The great part about this dessert is that you can substitute the apples with any fruits that strike you fancy. The recipe was adapted from a recipe from Stephane Glacier called Tarte Normande.

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Ingredients for a large tart of about 12-16 persons:

Ingredients for the pie shell:

  • 250 gr. of flour
  • 188 gr. of butter at room temperature ( should be soft to the touch).
  • 7.5 gr. of salt
  • 50 gr. of milk
  • 10 gr. of egg yolks
  • 15 gr. of sugar

Ingredients for the apple mixture:

  • 1000 gr. of apples peeled and sliced in 8. 
  • 80 gr of butter
  • 120 gr. of brown sugar
  • 1 tbsp of cinnamon 

Ingredients for the normande filling:

also 1 cup of cranberry

  • 225 gr. of eggs
  • 275 gr. of sugar
  • 38 gr. of sugar
  • 190 gr. of melted butter

Ingredients for Mascarpone Whipped Cream

  • 2 cups of heavy cream
  • 1/2 of a mascarpone container ( if you do not have container, substitute with 1/2 cup of cream cheese).
  • seeds of a vanilla bean, or 1 tbsp of vanilla extract. 
  • 2-4 tbsp  of sugar.

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  1. You will want to get the pie crust done first. In a mixer place the flour, salt and soft butter and mix well until you have a crumble texture.IMG_0180
  2. Then add the other ingredients and mix well until you have an even texture dough.IMG_0181
  3. Place the dough into a plastic wrap and refrigerate for at least 30 minutes.IMG_0182
  4. Meanwhile, prepare the apples. Peel and slice the apples and set them aside.IMG_0185
  5. In a large saucepan, melt the butter and when the butter is sizzling, add the sliced apples.
  6. Then add the cinnamon and the sugar and bring to boil.IMG_0187
  7. Cook the apples for 10 minutes. Then pour the apples into the large round mold and place them into the oven at a temperature 450 of  for another 10 minutes.IMG_0188
  8. When the apples have cooked, remove them from the oven and let them cool.
  9. Take the dough out, place it in between two roulpats (or in between 2 plastic wrap if you do not have a roulpat) and roll it out in a 12-14 inch circle. Place it back into the fridge to cool before placing it into the tart pan.
  10. Meanwhile, prepare the mixture that you will be drizzling over the apples. In a large bowl, mix all the ingredients for the normande filling. Set aside.IMG_0190
  11. Take the dough back out, and gently peel the pie crust off the roulpat and place it onto the grande round ( if you do have a grande round, use a 12 inch round tart mold) that you would have placed onto a medium perforated sheet. Pat the dough down to make sure that it is fitting perfectly inside the tart pan. With a fork, prick the dough all over.
  12. Drain the apples from its juice, and spread them out evenly onto the pie crust.IMG_0189
  13. Disperse 1 cup of fresh cranberries on top of the apples.
  14. Pour the normande mixture over the apples, and cook the tart for 50 minutes at 350.IMG_0191IMG_0212
  15. Prepare the mascarpone whipped cream. In a mixer, place the cream, the vanilla seeds and the sugar, and beat the cream until it is getting thicker, but it is still runny. Add the mascarpone cheese, or the softened cream cheese and beat until it makes hard peaks. Place the cream into a container and keep it cool until you are ready to serve the pie.IMG_0192
  16. Let the tart cool completely before eating. Serve with Mascarpone Whipped Cream. Yum, Yum!!!IMG_0214

Bon Appetit and Happy Cooking!!!

 

Cranberry and Apple Normande Tart

  • Servings: 12-16
  • Difficulty: Moderate
  • Print
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Ingredients for a large tart of about 12-16 persons:

Ingredients for the pie shell:

  • 250 gr. of flour
  • 188 gr. of butter at room temperature ( should be soft to the touch).
  • 7.5 gr. of salt
  • 50 gr. of milk
  • 10 gr. of egg yolks
  • 15 gr. of sugar

Ingredients for the apple mixture:

  • 1000 gr. of apples peeled and sliced in 8.
  • 80 gr of butter
  • 120 gr. of brown sugar
  • 1 tbsp of cinnamon

Ingredients for the normande filling:

also 1 cup of cranberries

  • 225 gr. of eggs
  • 275 gr. of sugar
  • 38 gr. of sugar
  • 190 gr. of melted butter

Ingredients for Mascarpone Whipped Cream

  • 2 cups of heavy cream
  • 1/2 of a mascarpone container ( if you do not have container, substitute with 1/2 cup of cream cheese).
  • seeds of a vanilla bean, or 1 tbsp of vanilla extract.
  • 2-4 tbsp of sugar.
  1. You will want to get the pie crust done first. In a mixer place the flour, salt and soft butter and mix well until you have a crumble texture.
  2. Then add the other ingredients and mix well until you have an even texture dough.
  3. Place the dough into a plastic wrap and refrigerate for at least 30 minutes.
  4. Meanwhile, prepare the apples. Peel and slice the apples and set them aside.
  5. In a large saucepan, melt the butter and when the butter is sizzling, add the sliced apples. Then add the cinnamon and the sugar and bring to boil.
  6. Cook the apples for 10 minutes. Then pour the apples into the large round mold and place them into the oven at a temperature 450 of for another 10 minutes.
  7. When the apples have cooked, remove them from the oven and let them cool.
  8. Take the dough out, place it in between two roulpat, or in between 2 plastic wrap if you do not have a roulpat, and roll it out in a 12-14 inch circle. Place it back into the fridge to cool before placing it into the tart pan.
  9. Meanwhile, prepare the mixture that you will be drizzling over the apples. In a large bowl, mix all the ingredients for the normande filling and set it aside until you are ready to use it.
  10. Take the dough back out, gently peel it off the roulpat, and place it onto the grande round ( if you do have a grande round, use a 12 inch round tart mold). Pat the dough down to make sure that it is fitting perfectly inside the tart pan. With a fork, prick the dough all over. Drain the apples from its juice, and spread them out evenly onto the pie crust.
  11. Disperse 1 cup of fresh cranberries on top of the apples.
  12. Pour the normande mixture over the apples, and cook the tart for 50 minutes at 350.
  13. Prepare the mascarpone whipped cream. In a mixer, place the cream the vanilla seeds and the sugar, and beat the cream until it is getting thicker, but it is runny. Add the mascarpone cheese, or the softened cream cheese and beat until it makes hard peaks. Place the cream into a container and keep it cool until ready to serve the pie.
  14. Let the tart cool completely before eating. Serve with Mascarpone Whipped Cream. Yum, Yum!!!

Bon Appetit and Happy Cooking!!!

 

Mint Chocolate Pie, for PI Day


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Some of you probably know that I teach school in my spare time;-) Yes, I have a job, a real job that helps me pay my bills;-) I teach French to children aged 5 to 14. I love it!!! Well this week, has certainly been an interesting week with some of my students talking about  Pi day. Every time they came to my room, they kept asking if I knew that Friday was Pi Day, and telling me how crazy it would be. I remembered that when my children were in Middle school, they had a huge celebration at the end of their Pi Unit and were invited to bring in pies to share….Friday turned out to be a normal day, I was worried that they would be crazy coming to my class after eating pies, but the day went unnoticed;-) Yeah!!!

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I did not really paid attention to that Pi Day until this morning, when I looked at all the e-mails that mentioned this historical moment???

So I looked it up…

Did you know that this year March 14 is a very special Pi Day, become it only comes once in a century.

Why, because the number Pi is 3.141592653589793. And today being the 14th of March 2015 at 9:26 and 53 is closer to that number;-)

So what to do on this special day, well of course we need to bake some forms of pie, since we are celebrating the first five digits in the ratio of the circumference of a circle to its diameter.

In this special day, I will share with you a fun, easy recipe that are to please the little and the big ones: Chocolate Mint Pies.

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Ingredients for 30-32 Medium Sized Tartlets

  • 5 oz. of bitter-sweet chocolate Chips ( I used Ghiradhelli)
  • 5 oz. of Andes Chocolate Chips
  • 5 oz. of Heavy cream
  • 1 pack of sugar cookie dough ( I used Pillsbury’s)
  1. I guess you can use a mini muffin pan, but I used the Demarle Medium Tartlet Silpain  that I placed on a medium perforated sheet for even cooking. The dough does not stick and makes a beautiful finish when you use the silpain;-). IMG_1330
  2. Cut the sugar cookie dough with a sharp knife in rounds of about 1/6 to 1/4 of an inch.IMG_1322
  3. Place each round in each tartlet opening, and press them down gently. If you want to use the whole log of sugar cookie, you will need to make two batches. IMG_1324
  4. Cook the cookie dough at 400 for 7 minutes. IMG_1327
  5. When the cookie dough is baked, remove the pan from the oven, and with a very narrow shot glass, or a shaper press the dough down so you will have  a perfectly shaped and deep pie shell. IMG_1328IMG_1329
  6. Let the pie shells cool down at room temperature.
  7. Meanwhile, prepare the filling which is a sort of ganache. In a small bowl, place the chocolate chips and the andes chips.IMG_1323
  8. Warm the cream either over the stove top, or in the microwave until it boils.  I warmed mine up in the microwave because it only takes 90 seconds to 2 minutes.
  9. When the cream is hot, pour it over the chocolate chips, but DO NOT STIR!! IMG_1325The chocolate chips will need to melt on their own. After 1 minute, start stirring either with a fork or a small whisk and stir until it becomes an even smooth texture. If you still see a few grains or the ganache is not completely smooth, warm it up over a bath of boiling water for a few minutes, or back in the microwave for 30 seconds. IMG_1326
  10. Pour the ganache into a ziploc bag, cut the corner and carefully fill the pies.
  11. Place the pies in the fridge to cool and for the chocolate ganache to take. IMG_1331
  12. When they are completely cold, put a dab of frosting into a small zilpoc bag and decorate to make the Pi Sign. Et Voila!!! Yum, easy 😉
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Bon Appetit and Happy Cooking!!!

Chocolate Mint Pi

  • Servings: 10 people
  • Difficulty: Super Easy
  • Print

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Ingredients for 30-32 Medium Sized Tartlets

  • 5 oz. of bitter sweet chocolate Chips ( I used Ghiradhelli)
  • 5 oz. of Andes Chocolate Chips
  • 5 oz. of Heavy cream
  • 1 pack of sugar cookie dough ( I used Pillsbury’s)
  1. I guess you can use a mini muffin pan, but I used the Demarle Medium Tartlet Silpain. The dough does not stick and makes a beautiful finish when you use the silpain;-).
  2. Cut the sugar cookie dough with a sharp knife in rounds of about 1/6 to 1/4 of an inch. Place each round in each tartlet opening, and press them down gently. If you want to use the whole log of sugar cookie, you will need to make two batches.
  3. Cook the cookie dough at 400 for 7 minutes.
  4. When the cookie dough is baked, remove the pan from the oven, and with a very narrow shot glass, or a shaper, press the dough down so you will have a perfectly shaped and deep pie shell.
  5. Let the pie shells cool down at room temperature.
  6. Meanwhile, prepare the filling which is a sort of ganache. In a small bowl, place the chocolate chips and the andes chips. Warm the cream either over the stove top, or in the microwave until it boils. I warmed mine up in the microwave because it only takes 90 seconds to 2 minutes.
  7. When the cream is hot, pour it over the chocolate chips, but DO NOT STIR!! The chocolate chips will need to melt on their own. After 1 minute, start stirring either with a fork or a small whisk and stir until it becomes an even smooth texture. If you still see a few grains or the ganache is not completely smooth, warm it up over a bath of boiling water for a few minutes, or back in the microwave for 30 seconds.
  8. Pour the ganache into a ziploc bag, cut the corner and carefully fill the pies.
  9. Place the pies in the fridge to cool and for the chocolate ganache to take.
  10. When they are completely cold, put a dab of frosting into a small zilpoc bag and decorate to make the Pi Sign. Et Voila!!! Yum, easy 😉

Bon Appetit and Happy Cooking!!!

 If you like to see, or read this recipe, please share. Merci Beaucoup!!!

Capuccino Cupcakes


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Any excuse to play in my kitchen is a great excuse. A few days ago, someone asked me how to bake perfectly round cups using sugar cookies or regular cookies. I had used them many times to make fun treats, but had never really tried to use them and bake them empty so I thought to give it another try. Well, as a result I was left with an array of empty shells to work with. Being a fan of chocolate, and coffee I decided to make those cute yummy treats. I hope that you will enjoy them. Plus, they are a fun treat to make with children. Easy, Mess free and Yummy!!!

Ingredients for 24 mini cupcakes:

  • 1 pre-baked sugar cookie dough ( i don’t have any preference, I used Pillsbury)
  • 1/2 cup of heavy cream
  • 4 oz. of bittersweet chocolate chips
  • 2 tbsp of sugar ( optional – i don’t because i like dark chocolate but those of you who may like  sweet desserts, i would)
  • 1 tbsp of coffee granule
  • 1/2 cup of heavy cream for the whipped cream
  • 2 tbsp of mascarpone or cream cheese at room temperature.
  • a few coffee beans for decoration.
  1. Turn the oven to 400. Place the mini cupcake tray on the medium perforated sheet and place a cookie square in each hole.photo 2
  2. Cook the cookies 10 minutes.photo 3
  3. Remove the pan from the oven, and with a shot glass ( i hope that you have one, or the back of a large spoon), press the dough down to make a well.photo 4
  4. Place the cookies back in the oven and cook for another 3-5 minutes ( it will depend on your oven).photo 5
  5. Let them cool completely and prepare the filling.photo 2
  6. Place the chocolate chips, sugar and coffee in a bowl and set aside.
  7. Place 1/2 cup of heavy cream in a small bowl and cook for 1 minute or until it is hot.
  8. Pour the cream over the chocolate mixture and let it set for 1 minute to let the chips  melt.
  9. Stir until you have a very liquid mixture free of lumps. Place it in the fridge to cool.
  10. Meanwhile prepare the whipped cream. We are adding the mascarpone cheese so that the whipped cream will not fall.
  11. Place the cream and the cheese into a small bowl and whip until you have stiff peaks.
  12. Remove the chocolate mixture from  the fridge, place it in a kitchen mixer and whip it until you have  a fluffy mousse.
  13. Place the chocolate whipped ganache into a ziploc bag, or pastry bag and fill each cup to half.photo 3
  14. Then, fill another ziploc bag with whipped cream and pipe the cream on top of the chocolate.photo 4
  15. Decorate with coffee beans. C’est tout!!!photo

Bon Appetit and Happy Cooking!!!

Blood Orange Flavored Whipped Chocolate Ganache tartlets


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When I entertain, I like to offer a large array of food. I like to cook so spending time in the kitchen is not an issue, and I like that my guests have choices. My buffet or tables will often present various meats, seafood, starches, vegetables and of course desserts. As far as desserts, i always like to try to fix a couple of them because not everyone like the same thing and I love variety myself. I often like to present something chocolatey, something fruity and something else.

Well because I always, always do too much, I inevitably run out of time in my preparation. I will tell you that tartlets are great for that reason:

1. you don’t have to make the dough if you don’t have time which take considerably time off.

2. you can prepare and cook the tartlets many days earlier so that all you have to do on the day of the party is to fill them up.

3. Some fillings are really easy and fast to make.

Today, i will share with you one of my favorite filling. It is a Orange flavored Whipped Ganache.

Ingredients for about 45 tartlets:

  • 1 pack of pie crust 
  • 1 1/2 cup of semi-sweet chocolate
  • 1 cup of heavy cream
  • 1-2 tbsp of Blood Orange Olive Oil from Demarle
  1. Place the chocolate chips into a medium size bowl.
  2. Pour the cream into a microwavable bowl and cook the cream in the microwave for 2 minutes or until bubbling hot.
  3. Pour the hot cream over the chips. Leave it alone for a few minutes so that the cream will slowly melt the chips.
  4. With a small whisk, mix slowly the cream until the mixture is smooth and free of lumps. Add the olive oil and mix well.
  5. Place the mixture into the fridge or the freezer so that it will cool and congeal.
  6. Meanwhile prepare the tartlets.
  7. Turn the oven to 400.
  8. Place the mini tartlet on top of a perforated sheet ( it will cook more evenly).
  9. Unroll your roul’pat on your counter and roll out the pie crust.
  10. With a pie crust cutter of 2 1/4″, cut the crust into small pie shells.
  11. Place the pie shells onto the mini tartlet pan and with a shaper, press the pie crust down so that it will take the form of the pan.photo
  12. With a fork, puncture the pie crust so that a ” bubble” will not form at the bottom when it is baking. Set aside.photo 1
  13.  Place some porcelain beads, or dry pinto beans in each pie shell so that they will stay flat and you will be able to fill more filling.photo 3
  14. Cook the shells for 13-15 minutes or until they are a golden brown.
  15. Let them cool completely.photo 2
  16.  Place the 1/2 cup of chocolate chips into a bowl and melt in the microwave for 60 sec. or until the mixture is very liquid and free of lumps. You may cook for another 30 sec if needed, stir and cook again for 30 sec. again.
  17. With a pastry brush, brush the inside of each tartlets. ( this step is not necessary of the tartlets will be eaten within a few hours). If not, you will need to brush the tartlets with the chocolate so that it will act as a “barrier” against the moisture of the ganache and the tartlets will stay crisp and crunchy.photo
  18. Place the chocolate mixture into a kitchen mixer and mix until the mixture is very fluffy.
  19. Place the star tip at the end of the pastry bag and fill the  bag with the whipped ganache.
  20. photoPipe the ganache into the tartlets and decorate with an orange fruit paste. Et voila!photo
  21. Easy, yummy and impressive;-)

Bon Appetit and Happy Cooking!!!

Patriotic Fruit Pie


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Happy Labor Day guys!!! And Thank You  Peter J. McGuire and  Matthew Maguire for us giving this day off from work!!!

We have a Labor Day in France called “La Fete du Travail”, but it is celebrated on May  1st, so quite uncertain of the origins of the American holiday, i googled it today. Did you know that this day only became a federal holiday in 1894? The reason why it became one is because the congress wanted to appease the unrest of the American people after riots erupted when a strike against wage cuts went bad. Well, I learned something today;-) and I much enjoyed this day off. I hope that you too have had a fun week-end!

 Unlike many of you who probably ran to the beach one last time this year, we decided to stay home to relax and enjoy the beautiful weather that we missed most of the summer. So what have I done? not a lot… I slept late, worked out and had fun with my family doing nothing.

And today though we are celebrating Labor Day,  I decided that I would not touch my computer and enjoy another lazy day.

Because many of you will be hosting a cook-out today, I thought to share a recipe that is very appropriate for a patriotic event such as Labor Day. It is easy, delicious, quick and looks great. A great dessert for party days such as Memorial Day or even Independance Day.

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Ingredients for 1 pie of about 9 to 10″:

  • 1 pie crust ( you can either make your own ( very easy),, or buy it in the refrigerated section of your grocery store next to dairy)
  • 8 oz of cream cheese at room temperature
  • 8 oz. of ghiradhelli Chocolate Chips
  • 4 oz or about 1/2 cup of heavy cream
  • 1 tsp of vanilla extract
  • 1 box of blueberries
  • 1 box of raspberries
  • 1 box of black berries 
  1. Unfold the pie crust and place it inside your mold. I used the scalloped pie crust, but really the large round mold can work as well.photo 3
  2. With a fork, prick the bottom of the pie crust so that air pockets will not form while the crust is baking.
  3. Spread either porcelaine beads, or dry pinto beans to weigh the pie down while it is baking ( this way it will not fluff up too too much)photo 1
  4. Cook the pie crust in a warm oven of 400 for 13-15 minutes
  5. When the pie crust is baked and golden, remove it from the oven and let it cool completly.
  6. Meanwhile prepare the cream:
  7. In a small bowl, place the white chocolate chips and set aside.
  8. In another small bowl, warm up the cream by either warming it up on the stove, or by microwaving it for 1-2 minutes.
  9. Pour the hot cream over the chocolate chips and set it aside for at least 5 minutes ( the heavy cream will melt the chocolate chips).
  10. With a small whisk, whip the mixture. It should be smooth, liquid and free of lumps. If it is not, place it back into the microwave for 20-30 seconds and repeat until your mixture is free of lumps.
  11. Pour this mixture into a kitchen mixer, add the cream cheese and beat the two until you have a thick lump-free cream.
  12. Remove the beans from your pie crust, and spread the chocolate mixture in the pie crust.photo 4
  13. Decorate your pie as you like, I used black berries, blueberries and strawberries. photo 3
  14. Cool in the fridge for 30 minutes and serve. Yum, Yum!!!photo

Bon Appetit and Happy Cooking!!!

If you like this recipe, I would love for you to subscribe to this blog by entering your e-mail address into the box on the right of this post. Also if you have time, please rate or post a comment. Your comments are always much appreciated. Merci beaucoup et a tres bientot ( thank you and see you soon) ;-)

Apricot Tart


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Fridges are fun to look into. By looking at someone’s fridge you can tell if that person cooks, loves to cook or just dine out. Generally a person who cooks will have an array of things to use at all times. Things like cheeses, pie crust, and raw ingredients.

I like to keep things like pie crust, puff pastry, phillo dough, wonton wraps because they are medium that can help you get dinner on the table quite fast. I love to use wontons to make fun appetizers. The pie crust of course can help you make tartlets, quiches and pies.

This past Friday, some friends of ours decided to come by unexpectedly to pick up some things at the house, and since it was close to diner time, I quickly ran to the store to get some meats to grill. We made a salad, some vegetable flan a tart for dessert. Not too bad for an unexpected dinner;-) Of course it is easy if you already have everything on hand.

For dessert, I made an Apricot tart because it is easy to do and I had no other fruits than apricots on hand. Of course, you can do this recipe with pear, apple, plum and strawberry.

Ingredients for a tart for 8 people:

  • 1 puff pastry dough thawed at room temperature for 15 mns.
  • about 24 fresh apricots 
  • sugar
  1. Turn the oven to 450.
  2. Place the puff pastry dough onto the roulpat and with the rolling pin, roll the dough so that it will fit the flexipat ( 12 x 15in”).
  3. With a fork, perforate the bottom of the pie.photo 1
  4. Cut each apricots in  8 quarters and lay them out onto the phyllo dough.photo 2
  5. Sprinkle some granulated sugar and cook the pie for 20-25 minutes.
  6. Sprinkle more sugar so that it will caramelized the apricots a bit and cook for another 5 minutes.photo 2
  7. Remove the tart from the oven and let it cool a bit before serving.photo 5
  8. Serve cold, or warm with or without ice-cream. Et voila!

Bon Appetit and Happy Cooking!!!

Lime Curd


photoSpring is finally here and I am so glad;-) I am certainly enjoying this weather. It has been so nice to be able to do my jogging outside, and not inside this boring gym.

Well this weather has also given me envy of citrus. You saw the recipes I posted last week. Well this weekend I got busy and made a few treats. Lime curd, Limoncello and Meringue Tartlets and Lemon Squares. Today I will post the recipe of the lime curd.

I had never made lemon curd until today because I was never a fan.

My mom on the other hand, was and would eat it every morning on her tartines along with her tea, and sometimes sardines… Yes my mom had some surprising tastes.

she would make me try but i enjoyed confitures ( jelly) much more. It was so as tangy.

Once would have thought that I would change my mind as I traveled through England and was offered the best of the best. But no…No matter the brand I never really liked lemon or lime curd.

I despised it so that i never ate it again until tow years ago. My sister had started to make some confiture and wanted me to try all that she was making so I could be the judge. I will tell you that I was relunctant to try that lemon curd, but hers was so yummy that it gave me envy to make my own one day. Well every year I plan to make some and every year time passes and I forget to make some. This week-end since I did not have a lot to do, and I had many many  lime on hands,  I decided to make not a lemon curd, but a lime one.

It is much more tart than a lemon curd, but I kind of like it better. Not as sweet.

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Ingredients for 2 cups:

  • 6 egg yolks
  • the zest of  2 limes
  • juice of 4 limes, or about 1/2 cup of lime juice
  • 1 cup of sugar
  • 1 stick of butter
  1. In a large bowl, mix the egg yolks and the sugar together until the mixture is thickening and is becoming whitish.
  2. Add the lime zest and the lime juice and mix well.
  3. Place this mixture over boiling water and keep stirring until the mixture is becoming really thick photo( it should look like a mayonnaise). It will take between 5-8 minutes to get to this .
  4. Remove the bowl from the boiling water and add the butter. Mix well.
  5. Place the lime curd into the fridge. Et voila.

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You can eat it with your tartines ( toasts), in the morning, mix it in your yogurt or use it to make some lime tarts. Easy and Yummy!!!

Bon Appetit and Happy Coooking!!!

Pear Tart with Frangipane (Almond Paste)


I hope everyone had a fabulous Thanksgiving. I sure did even though I spent a lof of my day in my kitchen. But then again, it makes me happy. Unlike many of you, I did not host the Thanksgiving dinner. My sister-in-law did. As the only true-born American in our family of immigrants, she always has the honor to host Thanksgiving dinner. And the rest of us, get to help her out by bringing dishes. I was in charge of appetizers and desserts.

I wanted to bring some appetizers that would be on a light side, and not too bad for you. My choices were:

  • Small tomato mozzarella
  • spinach dip with assorted crackers
  • brie en croute with fig jelly
  • quiches

And for desserts, I brought a caramel cheesecake and a pear tart. I wanted to bring a chocolate something, but one of the guest brought 2 chocolate desserts, so i decided on the two desserts mentioned above.

Today i will share the pear tart. It is really easy to make. And it is so yummy.

Ingredients for the pie crust for a 9″ round

You can buy an already pie crust in the refrigerated part of your grocery store, or you can make your own. The pie crust recipe is so much better than the store-bought. It is firmer so it will not break when you are trying to transfer the pie from the mold to a tray, and it tastes so much better than a store-bought.

  • 1 1/4 cup of all-purpose flour
  • 1 tsp of baking powder
  • 4 oz or 115 gr. of unsalted butter at room temperature
  • 1/3 cup of sugar
  • 1 egg yolk
  • 2-4 tbsp of water

Sift the flour and the baking powder in a large bowl, then add the sugar and mix well. Add the butter cut into small pieces and mix in it in the flour with your hands, rubbing your hands together. Little by little add a few drops of water and knead the dough. Roll the dough in a ball and refrigerate for 15 minutes or more.

Take the dough out of the refrigerator and place it on the roul’pat, and roll the dough out into a 10 inch circle. With the rolling-pin, lift the dough from the roul’pat and place it into the scalloped tart mold. With the fork, prick the pastry shell with a fork.

Ingredients for the pie:

  • 150 gr or 2/3 cup of butter at room temperature
  • 150 gr or 2/3 cup of powdered sugar
  • 150 gr or 2/3 cup of almond mill
  • 3 large eggs
  • 1 tbsp of almond extract
  • 3 pears ( bosc preferably or red) peeled.
  • 1 tsp of sugar
  • 1 tsp of vanilla extract

First you will want to poach the pears. If you  want to poach the pear the traditional way, you will need to poach the pear in a syrup of .

I did not do that, instead I used my round mold. So if you want to save time, do the same. PLace the pears in the large round mold, add 1 tsp of sugar, 1 tsp of vanilla extract and cover the mold with the octogonal silpat. Cook the pear in the microwave for 5 minutes.

Meanwhile, prepare the frangipane paste. In a bowl, beat the butter and the sugar until it becomes light and fluffy. Then add the almond mill and the flour and mix well. Add the eggs, 1 tsp of almond extract and mix well. Spread this mixture inside the pie.

Then slice each pear in half. Scoop the seeds with a small spoon and slice the pear very thinly in tiny slices.

Place the pears on the frangipane paste as shown below.

Cook the pear tart for 30 minutes at 375 or until the pie is golden brown and fluffy.

This pie is wonderful warm, or cold.

Bon Appetit and Happy Cooking!!!

Chocolate Crumble Pie


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Yummy Tarte Tatin


Nature is quite amazing! You could have thought that Nature had turned on a switch to lower the temperature as it was cool and breezy on Sunday. Hanging out or even working outside was very pleasant. I really enjoyed my Sunday. I worked in my yard, cleaned up my flower bed and did a nice long jogging. With this fall temperature and the change of colors around, it made me feel like eating something with apple or pumpkin. I had lots of apples as well a puff pastry dough left-over from a cooking class so I decided to make a tarte tatin.

I had never made a tarte tatin before as my favorite cakes are made of chocolate, and my family is not fond of fruit desserts, but some days you have specific cravings, and Sunday was a Tarte Tatin.

Did you know that “the Tarte Tatin was first created by accident at the Hotel Tatin in Lamotte-Beuvron, France, about 100 miles (160 km) South of Paris, in the 1880s . The hotel was run by two sisters, Stéphanie and Caroline Tatin . There are conflicting stories concerning the tart’s origin, but the most common is that Stéphanie Tatin, who did most of the cooking, was overworked one day. She started to make a traditional apple pie but left the apples cooking in butter and sugar for too long. Smelling the burning, she tried to rescue the dish by putting the pastry base on top of the pan of apples, quickly finishing the cooking by putting the whole pan in the oven. After turning out the upside down tart, she was surprised to find how much the hotel guests appreciated the dessert. In an alternative version of the tart’s origin, Stéphanie baked a caramelized apple tart upside-down by mistake. Regardless she served her guests the unusual dish hot from the oven and a classic was born. However, regardless of the veracity of this story, the concept of the “upside down tarts” was not a new one.” Wikipedia

The Tarte became a signature dish of the Hotel Tatin. Historians and gourmets have argued whether it is a genuine creation of the Demoiselles (sisters) Tatin, or the branding of an improved version of the “tarte solognotte”, a traditional dish named after the Sologne region which surrounds Lamotte-Beuvron. Research suggests that, while the tarte became a specialty of the Hotel Tatin, the sisters did not set out to create a “signature dish”. They never wrote a cookbook or published their recipe. They never even called it Tarte Tatin. That recognition was bestowed upon them by Curnonsky, the famous French author and epicure, as well as the Parisian restaurant Maxim’s after the sisters’ deaths. One of the legends has it that Louis Vaudable, the owner of Maxim’s, once tasted it and was smitten. As he described it: “I used to hunt around Lamotte-Beuvron in my youth, and had discovered in a very small hotel run by elderly ladies a marvelous dessert listed on the menu under tarte solognote. I questioned the kitchen staff about its recipe, but was sternly rebuffed. Undaunted, I got myself hired as a gardener. Three days later, I was fired when it became clear that I could hardly plant a cabbage. But this was long enough to pierce the secrets of the kitchen. I brought the recipe back, and put it on my own menu under “Tarte des Demoiselles Tatin”. Unfortunately, Mr. Vaudable was born in 1902, and the sisters retired in 1906. They died in 1911 and 1917, while Maxim’s was purchased by the Vaudable family in 1932. Wikepedia

Originally, the Tarte Tatin was made with two regional apple varieties: Reine des Reinettes (King of the Pippins), and Calville. Over the years, other varieties have tended to displace them, including Golden Delicious, Granny Smith, and Gala. When choosing apples for a Tarte Tatin, it is important to pick some that will hold their shape while cooking, and not melt into apple sauce. In North America, Golden Delicious, Granny Smith, or Jonathan are excellent choices.” Wikipedia.

Tarte Tatin can also be made with pears, peaches, pineapple, tomatoes, other fruit, or vegetables, such as onion.

Ingredients for one 9-10 inch pie:

  • 4-6 apples, peeled, cored and cut in quarters
  • 3/4 cup of sugar
  • 1/2 stick of unsalted butter
  • 1 Phylo pastry dough ( 1 out of a pack)
  • vanilla or caramel ice-cream (optional)

In a Deutsch oven, melt the butter and the sugar until both make a light golden caramel.

Place the apples in the pan, face down starting from the outside of the pan, making your way around and into the circle. See below.

Cook the apples for 15-20 minutes at low-medium temperature or until the apples are becoming soft, and the caramel is bubbling through the apples. Turn the oven to 400. And prepare the phyllo dough. PLace the dough on the roulpat, and with a plastic knife cut a circle that will fit perfectly the top of pan.

Place the pan into the stove and cook for 20 minutes.

Let the tart cool off a bit. Then place a nice plate above the pan, and with kitchen mittens ( while careful not to burn yourself), flip the pan upside down so that the tart will fall perfectly onto the plate. Et voila!

The Tarte Tatin is best eaten warm, so let it cool off a bit before eating it but still eat it warm. I love it with caramel or vanilla ice cream. So yummy!!! It is really so easy to make. You need to try!

Bon Appetit and Happy Cooking!!!