Blueberry-Apple Pie #2

Same as the other one, but I used six tbsps of powdered sugar instead of a cup of sugar and I did not do a lattice on top.  I also put some dabs of butter and sprinkled with vanilla sugar before baking.

Tarte aux raisins

I used a pâte sablée.  You definitely would want to use this one or a pâté sucrée. 

Ingredients:
1 large bunch of green seedless grapes
1 egg
25g flour
50g sugar
50g crème fraîche
1 packet vanilla sugar

Blind bake the crust for 10 minutes in a 375oF oven.
Whisk the egg, add the crème fraîche, followed by the flour and sugar.
Cut all the grapes in half.
Arrange in the blind baked crust.
Pour the egg mixture over the grapes.
Sprinkle vanilla sugar over the top.
Bake in a 375oF oven for 30 minutes, or until the top has lightly caramelized.

Original French Recipe using Mirabelle plums

Honey Peach Pie

I used a pâte brisée on this one.

Ingredients:
5 small peaches
1 tbsp cornstarch
3 tbsp honey

Grease a 9 inch tart pan, place the crust inside and pierce it.
Cut each peach into 8 slices and remove from the pit.
Toss peach slices with cornstarch.
Sauté the peach slices in the honey.
Pour into the crust.
Bake for 45 minutes in a 375oF oven.

Tarte frangipane

I used a pâte sablée, but you could use a pâte brisée or a frozen crust.  I also did not make the icing.

Ingredients:
3 tbsp apricot preserves
100g butter (room temp)
100g powdered sugar
100g almond flour
1 tsp cornstarch
2 eggs
1 drop of almond extract
100g of crème patissière (or vanilla pudding)
1 egg
50g powdered sugar
juice of 1/2 lemon

Grease a 9 inch tart pan and place the crust in it.  Pierce the crust.
Spread the apricot preserves over the crust.
Cut the butter into small pieces and cream in a bowl.
Add the powdered sugar, almond flour, cornstarch, eggs and almond extra and beat together with an electric mixer.
Fold in the crème patissière.
Pour the mixture into the crust.
Cover with lattice, brush with an egg wash.
Bake 20-25 minutes, until golden brown.
Mix the powdered sugar and the juice of 1/2 a lemon until the icing is smooth.
Remove the tart from the oven, let cool, remove from pan and brush with the icing.
Let stand 30 minutes before serving.

Tarte Coco

I used a pâte sablée, but you could use a pâte brisée or a frozen crust.

Ingredients:
250g shredded coconut
150g cane sugar
2 eggs
10cl coconut milk
40g butter (room temp)

Preheat the oven to 375oF
Grease a 9 inch tart pan and place the crust in the pan.  Pierce the crust.
Cream the eggs, sugar and butter.  Without stopping, add the coconut milk, followed by the shredded coconut (save a big spoonful). 

Once it is homogeneous, pour over the crust.

Bake for 40 minutes, until the surface is golden brown. 

Take the tart out of the oven and sprinkle with the remaining shredded coconut.

Original Recipe in French

Tarte Nutella-banane

I used a frozen crust for this one.  I also only used 3 bananas, but now I know you really need 4.

Ingredients:
3 heaping tbsp of Nutella
4 yellow bananas
1 packet of vanilla sugar

Lay the crust down in a 9 inch tart pan.  Pierce the crust.
Spread the Nutella on the crust.
Slice the bananas into about 1cm slices.
Lay the banana slices out on the Nutella.
Sprinkle with the vanilla sugar.
Bake in a 375oF for 30 minutes.

Original Recipe in French

Tarte tatin aux poires à l'envers

I used a pâte brisée here, but you could really use anything.

Ingredients:
100g of crème anglaise (or vanilla pudding works too)
3 unripe pears
50g butter
1 tsp cinnamon
1 tsp nutmeg
1/2 cup of sugar

Place the crust in a 9 inch tart pan.  Pierce and cover with the crème anglaise.
Cut the pear into quarters, remove the core, and slice thinly on a mandolin.
Place the pears on top of the crème anglaise.
Melt the butter, remove from heat and stir in cinnamon, nutmeg and sugar.
Pour the mixture over the pears.
Bake in a 400oF oven for 35 to 45 minutes.

Crust: Pâte sablée

Ingredients:
250g flour
1 packet of vanilla sugar
125g baker's sugar
125g butter (room temp)
1 egg

In a bowl, work the flour and the butter (cut into small pieces) with the tips of your fingers.
Add the egg and the sugars and continue to work with the tips of your fingers.
Work with the palm of your hand until the dough becomes homogeneous.
Work into a ball, wrap in plastic wrap and let it rest for at least 1 hour in the refrigerator.

from Larousse des desserts: 1997

Crust: Pâte brisée

Ingredients:
190g butter (room temp)
1 tsp salt
5cl whole milk
250g flour

Cut the butter into small pieces and cream with a spatula.
Dissolve the salt in the milk and add a little at a time to the butter.
Sift the flour a little at a time, without working the dough too much.
Work with your palm on a workspace until the mixture is homogenous.
Work into a ball, cover with plastic wrap and put it in the refrigerator for 2 hours.
2 HOURS: I MEAN IT!
You can make it ahead, freeze it and use it later.

from Larousse des desserts: 1997

Tarte au sucre

Ingredients:
200g flour
15g cake yeast (2 1/4 tsp dry yeast)
50g butter
20g baker's sugar
3 eggs
1dl milk (room temp)
250g brown sugar (or beet sugar)
10cl crème fraîche (or 5cl sour cream and 5cl heavy whipping cream)

Let the yeast bloom in the milk.
Sift the flour into a bowl.
Add the yeast mixture, one egg (beaten) and the baker's sugar.
Melt the butter and add it a little at a time.
Knead the dough and let it rise for 30 minutes.
Flour the workspace and roll the dough to fit a 9 inch tarte pan.
Grease the pan.  Place the dough in the pan and press to top edge.
Pierce the crust.
Lightly beat the two remaining eggs with the crème fraîche.
Sprinkle the brown sugar over the crust and pour the crème fraîche mixture over the top.
Preheat the oven to 375oF.
Bake for 20 to 25 minutes.

Original Recipe in French

Blueberry-Apple Pie

I used a frozen crust and some left over pâte brisée for the lattice.

Ingredients:
Filling:
1 pint blueberries
4 small apples, cored and cut into blueberry-size pieces
3 tbsp cornstarch 
1 cup sugar
1 tsp nutmeg
zest of one lemon
juice of one lemon

Place crust in 9 inch pie plate, pierce, fill, cover with lattice.

Bake at 400oF for 45 minutes.

Tarte au riz

Ingredients:
Crust:
200gr flour 
1 egg yolk
1 pinch of salt
1 tbsp sugar
15gr cake yeast (2 1/4 tsp dry yeast)
1dl milk
30gr butter
Filling:
150gr  rice
1dl water
1 pinch of salt
5dl milk
1 vanilla bean (or 2 tsp of vanilla extract)
200gr sugar
1 packet Vanilla Sugar
1 pad of butter
2 drops almond extract
1 tsp cinnamon
3 eggs

Prepare the crust dough and let it rise for 20 to 30 minutes.
Rinse the rice in water and cook it for 3 to 4 minutes in salted boiling water.  Drain and put into boiling milk.  Add the vanilla.  Cook for 15 to 20 minutes.
Grease a 10 inch tart pan, flatten the crust dough in the pan and let it rise another 10 minutes. 
Remove the rice from hear and add the sugars, butter, cinnamon and almond extract.  Let it cool.  Add the eggs yolks and the egg whites (beaten to soft peaks).  
Pierce the crust and add the filling.
Bake for 20 to 25 minutes at 375oF

Original Recipe in French