Looking for a delicious dessert idea? These Caramel Apple Tarts are the perfect treat for fall. Made with puff pastry, diced apples, and rich homemade caramel, this recipe transforms a classic fairground favorite into a delightful baked dessert. Whether you make a full pie or individual tarts, the result is always irresistible.
If you don't have puff pastry in your refrigerator, just use a regular pie crust. If you don't have that, just make caramel apples!
Why You’ll Love This Recipe
A great way to use up fresh apples during apple-picking season.
Use puff pastry for a light, flaky crust or substitute with pie crust.
Serve as a show-stopping dessert with vanilla ice cream at your next gathering.
Recipe: Caramel Apple Tarts
Makes 1 pie or 12 individual tarts
Ingredients:
1 cup sugar
1 cup brown sugar
1/2 cup butter, cut into pieces
3/4 cup sweetened condensed milk (or 300-mL can)
2/3 cup golden corn syrup
1/4 cup maple syrup
1 teaspoon honey
1 teaspoon vanilla extract
1/4 teaspoon salt
In a heavy saucepan over medium heat, stir all ingredients until a temperature probe reaches 236°F. Make sure you stir constantly and ensure the mixture doesn't stick to the bottom and start to burn. Let cool.
Meanwhile, peel and dice the apples. Stir the apples into the cooled caramel mixture.
Preheat the oven to 375°F.
Roll out the puff pastry.
Fill the tart shell (or individual tart shells). Bake for 50-60 minutes (30-40 minutes for individual tart shells). Let cool. Serve with vanilla ice cream.
Is it a cake or a pie? The Gâteau Basque blurs the lines between both, offering a crispy crust and a luscious almond-flavored pastry cream filling. If you love the rich, velvety texture of crème pâtissière, this traditional dessert from the Basque region of Spain is a must-try.
The Basque Country, situated between Spain and France, is known for its unique culinary traditions, and Gâteau Basque is one of its signature desserts. With its buttery crust and creamy almond filling, it’s a perfect balance of texture and flavor.
Despite its name, it's not really a gâteaux, or cake, but rather two layers of buttery, crumbly crust filled with pastry cream. As it bakes, the crust and filling meld into one delicious whole.
- Sunday Suppers at Lucques: Seasonal Recipes from Market to Table
by Suzanne Goin, Teri Gelber
Next Time
Meringue in Concorde (Chocolate Meringue Cake Filled with Chocolate Mousse) page 464
::Whisk::
I'm baking my way through a cooking school curriculum using the Le
Cordon Bleu at Home (affiliate link) cookbook. The "classes" are based on the Le Cordon Bleu curriculum found online and used as a guideline. Not all the items in the curriculum are in the cookbook, but most are. Where the items are not in the book, I try to find a suitable substitution.
Let’s start with the ladyfingers. They’re quite straightforward this time, especially since I followed the instructions carefully and sprinkled the confectioner's sugar on top of the piped fingers, instead of mixing it into the batter like I did last time. To make them, whip the egg whites, fold in the yolks, and then incorporate the flour. Pipe the batter, sprinkle with icing sugar, and bake at 350°F until golden.
Now, onto the pears. Why do the French have such a love for pears? I’ve never been a huge fan, finding them a bit mealy. However, poaching really brings out their sweetness and improves the texture. To prepare them, halve the pears and poach them in water, sugar, and vanilla until soft. Once they’ve cooled, purée half of the pears and dice the other half.
The star of this dessert, for me, is the Crème Anglaise. Some people can eat raw cookie dough (which I personally can't), but I could easily devour a whole saucepan of Crème Anglaise. That said, adding the softened gelatin and water mixture to the custard doesn’t do it any favors in my opinion—jelly and custard just don’t mix well.
Afterward, whip the cream (I usually add a bit of liqueur, but I opted to leave it out this time) and gently fold it into the Bavarian cream, which is a mixture of Crème Anglaise and gelatin.
To finish, purée the raspberries, strain out the seeds if desired, and whisk in the confectioner’s sugar and lemon juice.
Now, the hardest part: patience. After all that work, you’ll need to wait 4-5 hours for the Bavarian cream to set!
Bavarois is a classic French dessert that combines gelatin to thicken the mixture and whipped cream to lighten it, creating a rich yet airy treat perfect for any special occasion.
Recipe: Charlotte aux Poires, Coulis de Framboise (Pear Charlotte with Raspberry Coulis)
Serves: 6
Ingredients:
Ladyfingers
3 eggs, separated
6 tablespoons granulated sugar
1/4 cup cake flour
Confectioner's sugar, sifted
Unsalted butter, softened for the baking sheet
Pear Bavarian Cream
1 pound pears
3/4 cup sugar
1 teaspoon vanilla extract
1/4 ounce powdered gelatin (about 1 tablespoon)
2 tablespoons cold water
Crème Anglaise
1 cup milk
1 teaspoon vanilla extract
2 egg yolks
1/4 cup sugar
Whipped Cream
1/4 cup Poire William or domestic pear brandy (I ended up leaving this out)
1/2 cup heavy cream
Raspberry Coulis
1 1/2 cups raspberries
1/2 cup confectioner's sugar
Juice of 1/2 lemon, strained
Instructions:
1. Make the Ladyfingers:
Preheat the oven to 350°F (175°C).
Whip the egg whites in a stand mixer or by hand until soft peaks form. Gradually add the confectioner's sugar, whipping until stiff peaks form.
In a separate bowl, beat the egg yolks and sift the flour.
Gently fold the yolk mixture into the egg whites until fully combined. Be careful not to deflate the batter.
Pipe the batter into long, finger-shaped lines on a parchment-lined baking sheet. Sprinkle the tops with a light dusting of icing sugar.
Bake for 10-12 minutes, or until golden brown. Set aside to cool.
2. Poach the Pears:
Peel, core, and halve the pears.
In a medium saucepan, add water, sugar, and vanilla (split the vanilla bean and scrape the seeds into the water, or use vanilla extract). Bring to a simmer.
Add the pear halves to the simmering liquid. Cook for about 15-20 minutes, until pears are tender but not mushy.
Remove the pears from the liquid and let them cool. Once cool, purée half the pears and dice the other half for garnish. Set aside.
3. Prepare the Crème Anglaise:
In a saucepan, heat the milk and vanilla over medium heat until it comes to a simmer (do not let it boil).
In a bowl, whisk the egg yolks, sugar, and cornstarch together until smooth.
Gradually whisk the hot milk into the egg mixture, tempering the yolks. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens to coat the back of a spoon (about 5 minutes).
Strain through a fine mesh sieve into a bowl to remove any lumps. Allow to cool completely.
4. Make the Bavarois:
Sprinkle the gelatin over 1/4 cup cold water and let it sit for 5 minutes to bloom.
Warm the gelatin mixture in the microwave for about 10 seconds until it dissolves completely. Add it to the cooled Crème Anglaise.
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the Crème Anglaise mixture, making sure everything is evenly combined.
Pour the Bavarois mixture into serving dishes or a mold and refrigerate for 4-5 hours, or until set.
5. Prepare the Raspberry Sauce:
In a blender or food processor, purée the raspberries until smooth.
Strain the purée through a fine mesh sieve to remove the seeds.
Add sugar and lemon juice to the raspberry purée. Adjust sweetness to taste.
Refrigerate the raspberry sauce until ready to serve.
6. Assemble the Dessert:
Once the Bavarois has set, spoon a layer of the diced poached pears over the top of the Bavarois.
Drizzle the raspberry sauce over the pears and Bavarois.
Garnish with the ladyfingers, either whole or cut into pieces.
Serve chilled and enjoy!
You can find the recipe for Charlotte aux Poires, Coulis de Framboise (Pear Charlotte with Raspberry Coulis) in the book Le Cordon Bleu at Home (affiliate link).
Tasting Notes
If you like pears, you'll like this recipe. If you like jello, you'll like this recipe. I liked the ladyfingers and the Crème Anglaise so all was not wasted. And you can't go wrong with raspberry coulis, but it's a very strong taste that likes to overpower the subtle taste of pear.
Next Time
Crème d’amande (Almond cream) in Almond-Filled Basque Cake page 253
::Whisk::
I'm baking my way through a cooking school curriculum using the Le Cordon Bleu at Home (affiliate link) cookbook. The "classes" are based on the Le Cordon Bleu curriculum found online and used as a guideline. Not all the items in the curriculum are in the cookbook, but most are. Where the items are not in the book, I try to find a suitable substitution.
This is one of my favorite desserts. It's just poached meringue in custard and caramel. It's simple, bistro food. And each component can be made ahead. Plus it's economical and contains ingredients you would normally have on hand. The egg whites are used to make the meringue and the yolks are used for the custard. There are only three parts to this dessert:
Meringue
Crème Anglaise
Caramel
What’s the Difference Between Snow Eggs and Floating Islands?
There is some debate about the difference between "Snow Eggs" (Oeufs à la Neige) and "Floating Islands" (Île Flottante). I haven't been able to get a definitive answer. Here are the possibilities:
Snow eggs are typically poached in milk while floating islands are baked in a bain-marie.
Snow eggs don’t traditionally include caramel, whereas floating islands often do.
Floating islands may include hazelnuts in the meringue and are sometimes baked in molds.
The names themselves refer to their presentation: snow eggs are shaped like eggs, while floating islands "float" on a pool of Crème Anglaise.
If you know the answer to this naming mystery, let me know.
Recipe: Oeufs à la Neige (Snow Eggs with Caramel and Crème Anglaise)
Serves: 6
Ingredients:
Crème Anglaise
2 cups milk 1 teaspoon vanilla extract
4 egg yolks
1/3 cup sugar
French Meringue
4 egg whites
4 tablespoons sugar
Caramel
1/2 cup sugar
1/2 cup water
Instructions:
Prepare the Crème Anglaise: Heat milk and vanilla in a saucepan until just boiling. In a separate bowl, whisk egg yolks and sugar until pale. Slowly pour the hot milk into the yolk mixture, whisking constantly. Return to the pan and heat gently, stirring until thickened. Avoid letting it boil. Cool and set aside.
Make the Meringue: Beat egg whites until stiff peaks form. Gradually add sugar and whisk until glossy and firm.
Poach the Meringue: Simmer water in a wide pan. Drop large spoonfuls of meringue into the water and poach for about 3 minutes on each side. Remove and drain on a clean kitchen towel.
Prepare the Caramel: Heat sugar and water in a saucepan until it turns a golden amber colour. Add 1/4 cup of water to stop the cooking process. Keep warm.
Assemble the Dessert: Pour Crème Anglaise into serving bowls, gently place poached meringue on top, and drizzle with caramel. Serve immediately or chill until ready to enjoy.
You can find the recipe for Oeufs à la Neige (Snow Eggs with Caramel and Crème Anglaise) in the book Le
Cordon Bleu at Home (affiliate link).
Tasting Notes
It's my favorite dessert. Sweet. Comforting. Light.
Next Time
Crème bavarois (Bavarian cream) in Charlotte aux Poires, Coulis de Framboise (Pear Carlotte with Raspberry Coulis) page 308
::Whisk::
I'm baking my way through a cooking school curriculum using the Le Cordon Bleu at Home (affiliate link) cookbook. The "classes" are based on the Le Cordon Bleu curriculum found online and used as a guideline. Not all the items in the curriculum are in the cookbook, but most are. Where the items are not in the book, I try to find a suitable substitution.
Are crêpes making a comeback? Judging by my recent encounter with Lemon Sugar Crêpes at a Seattle food cart called Anita’s Crêpes, I’d say yes. The experience was unforgettable—fresh lemon juice squeezed over a perfectly cooked crêpe, sprinkled with sugar, and then brûléed with a torch. A dollop of whipped cream sealed the deal. Absolute heaven!
This week, I decided to step up my crêpe game with Crêpes Soufflées au Cointreau—souffléed crêpes flamed with Cointreau. While I adore crêpes, I’ve never been a fan of pastry cream. But I couldn’t resist the challenge of combining it with a flambé finish.
Recipe: Crêpes Soufflées au Cointreau (Souffléed Crêpes Flamed with Cointreau)
Serves: 6
Ingredients:
Sweet Crêpe Batter
1 cup all-purpose flour
2 eggs
Pinch salt
2 tablespoons sugar
1 cup milk
5 tablespoons unsalted butter, melted
Grated zest of 1 orange
Pastry Cream
1 cup milk
1 teaspoon vanilla extract
2 egg yolks
1/3 cup sugar
2 tablespoons all-purpose flour
2 tablespoons cornstarch
¼ cup Cointreau plus 3 tablespoons for flaming the crêpes
1 egg, separated
3 egg whites
Confectioner’s sugar for dusting
Unsalted butter, melted, for crêpe pan
Instructions:
1. Make the Crêpe Batter
Blend all the ingredients until smooth. Let the batter rest for 30 minutes.
2. Prepare the Pastry Cream
Heat milk and vanilla until boiling.
In a separate bowl, whisk egg yolks with sugar, then add flour and cornstarch.
Slowly pour the hot milk into the egg mixture while whisking. Return to the stove and cook until thickened. Let cool.
3. Assemble the Soufflé Mixture
Whisk 3 egg whites until stiff peaks form. Fold them gently into the cooled pastry cream.
4. Cook the Crêpes
Heat a crêpe pan with melted butter. Cook each crêpe until golden on both sides. Set aside.
5. Fill and Bake
Preheat oven to 350°F.
Spread the soufflé mixture onto each crêpe, fold, and place on a baking sheet. Bake for 15 minutes until golden and puffed.
6. Flambé the Crêpes
Heat 3 tablespoons of Cointreau in a saucepan. Light with a match and pour over the crêpes once the flame subsides.
You can find the recipe for Crêpes Soufflées au Cointreau (Souffléed Crêpes Flamed with Cointreau) in the book Le
Cordon Bleu at Home (affiliate link) or here.
Tasting Notes
I love anything wrapped in a crêpe. By baking these in the oven for 15 minutes, they were crispy and even tastier. My imagination is going crazy thinking of the combinations I could put inside the crêpe instead of the pastry cream. Plus this could be an easy make-ahead dessert since the crêpes can be made early and stored between sheets of waxed paper.
Next Time
Crème anglaise in Oeufs à la Neige (Snow Eggs with Caramel and Crème Anglaise) on page 51
::Whisk::
I'm baking my way through a cooking school curriculum using the Le Cordon Bleu at Home (affiliate link) cookbook The "classes" are based on the Le Cordon Bleu curriculum found online and used as a guideline. Not all the items in the curriculum are in the cookbook, but most are. Where the items are not in the book, I try to find a suitable substitution.
The Charlotte Malakoff is a dessert steeped in history, celebrating the French capture of a Ukrainian town in 1855. While war is never worth celebrating, a rich dessert like this certainly is! With its fortress of ladyfingers encasing a kirsch-infused almond cream, topped with Chantilly cream and fresh berries, this French classic is both indulgent and celebratory.
Creating this dessert is an adventure that doesn’t demand perfection, as I quickly discovered. Despite my own deviations from the recipe, the result was delightful—a reminder that even kitchen mishaps can lead to sweet victories.
My first defeat was with the ladyfingers. Instead of saving the confectioner’s sugar to sprinkle on the piped fingers, I whisked both sugars with the egg whites and then folded in the yolks and flour. But I claim this as a victory since the ladyfingers survived and actually tasted yummy.
Without trouble, I whisked all the syrup ingredients together.
But the almond cream took a beating. Everything was going well at first. I softened the butter in the stand mixer and added the confectioner’s sugar, ground almonds and kirsch. But at this point, I forgot that I needed another ¾ cup of cream that was to be whisked to whipped cream status. Instead I proceeded to make the Chantilly cream and folded that in. So my almond cream had some extra vanilla and sweetness.
I admitted utter defeat when attempting to assemble this Malakoff. I dipped the cut ends of my less-than-perfect ladyfingers into the syrup and formed my weak fortress. I piped in my rogue almond cream (using a Ziploc bag and a fancy tip) and put it in the fridge where I hoped some magic would turn my unsightly Charlotte into a princess.
I surrender.
Recipe: Charlotte Malakoff (Almond Cream Charlotte)
Serves: 6
Ingredients:
Ladyfingers
3 eggs, separated
6 tablespoons granulated sugar
¾ cup cake flour, sifted
6 tablespoons confectioner’s sugar
Sugar Syrup
2 tablespoons cold water
2 tablespoons kirsch
2 tablespoons confectioner’s sugar
Almond Cream
¼ pound unsalted butter
½ cup confectioner’s sugar
4 oz finely ground almonds (about 1 cup)
3 tablespoons kirsch
¾ cup heavy cream
Chantilly Cream
¾ cup heavy cream
1 teaspoon vanilla extract
1 tablespoon confectioner’s sugar
Instructions:
1. Make the Ladyfingers:
Preheat your oven to 350°F.
Whisk egg whites until stiff peaks form, gradually adding granulated sugar.
Fold in the egg yolks and sifted cake flour gently.
Pipe the batter into ladyfinger shapes on a parchment-lined baking sheet.
Dust with confectioner’s sugar and bake for 10–12 minutes or until golden.
2. Prepare the Sugar Syrup:
Whisk together water, kirsch, and confectioner’s sugar until dissolved.
3. Make the Almond Cream:
Cream butter with confectioner’s sugar in a mixer.
Add ground almonds and kirsch, mixing until smooth.
Whip the heavy cream to stiff peaks and gently fold it into the almond mixture.
4. Prepare the Chantilly Cream;
Whisk heavy cream, vanilla, and confectioner’s sugar until soft peaks form.
5. Assemble the Charlotte:
Dip the cut ends of the ladyfingers in the sugar syrup.
Line a mold with the ladyfingers to form a “fortress.”
Pipe in the almond cream, smoothing the surface.
Chill for at least 2 hours.
Top with Chantilly cream and fresh berries before serving.
You can find the recipe for Charlotte Malakoff (Almond Cream Charlotte) in the book Le
Cordon Bleu at Home (affiliate link).
Tasting Notes
A bit boozy, so next time I would half the kirsch or leave it out. This dessert is definitely best with fresh berries to cut the richness, but the ladyfingers are charming.
Next Time
Crème pâtissière (Pastry cream) in Crêpes Soufflées au Cointreau (Souffléed Crêpes Flamed with Cointreau) page 182
::Whisk::
I'm baking my way through a cooking school curriculum using the Le
Cordon Bleu at Home (affiliate link) cookbook. The "classes" are based on the Le Cordon Bleu curriculum found online and used as a guideline. Not all the items in the curriculum are in the cookbook, but most are. Where the items are not in the book, I try to find a suitable substitution.
Clafoutis Normand is a delightful French dessert that blends the simplicity of baked custard with the richness of apples and cream. While purists might argue it should be called a "flaugnarde" since it doesn't feature cherries, this Normandy-inspired variation holds its own with buttery baked apples and a hint of Calvados (if you fancy). Whether you choose to make it with a flaky crust or as a crustless custard, this dessert is both elegant and comforting.
Recipe: Clafoutis Normand (Apple and Cream Tart)
Serves: 6
Ingredients:
Pâté Brisée Sucrée
1 cup all-purpose flour
½ cup cake flour
1 egg
1 tablespoon water
Pinch salt
3 tablespoons sugar
1 teaspoon vanilla extract
7 tablespoons unsalted butter, cut into pieces
1 egg, lightly beaten, for glazing
Baked Apples
3 apples (preferably Golden Delicious)
1 lemon, halved
4 tablespoons butter, melted
1 tablespoon Calvados (I left this out)
1 tablespoon sugar
Custard
1 egg yolk
2 eggs
¼ cup sugar
1 ounce fine-ground almonds (about ¼ cup)
1 teaspoon vanilla extract
2/3 cup crème fraîche or heavy cream
Instructions:
1. Prepare the Pastry (Optional):
Combine the flours, salt, sugar, and butter in a food processor. Pulse until crumbly.
Add the egg, water, and vanilla. Blend until the dough comes together.
Roll out the pastry and line a tart pan. Chill for 30 minutes. Pre-bake at 375°F for 10 minutes.
2. Bake the Apples:
Peel, core, and slice the apples. Rub with lemon to prevent browning.
Toss the slices with melted butter, sugar, and Calvados (if using).
Arrange on a baking sheet and bake at 375°F until golden and tender (about 15 minutes).
3. Make the Custard:
Whisk together the egg yolk, eggs, sugar, almonds, vanilla, and cream.
4. Assemble and Bake:
If using pastry, line the pre-baked tart shell with the baked apples. For a crustless version, layer the apples in a greased baking dish.
Pour the custard mixture over the apples.
Bake at 375°F for 25–30 minutes, or until the custard is set and a knife comes out clean.
You can find the recipe for Clafoutis Normand (Apple and Cream Tart) in the book Le
Cordon Bleu at Home (affiliate link).
Tasting Notes
I love pudding, so this dessert is in my "make-again" pile. I made it both with a pie crust and without (since I ran out of leftover pastry). The crust gave it some texture, but I prefer the baked custard version, even though it was a touch darker than it should have been.
Next Time
Crème chantilly, Crème pâtissière, Crème anglaise, Crème bavaroise
(Whipped cream, pastry cream, Bavarian cream)
::Whisk::
I'm baking my way through a cooking school curriculum using the Le Cordon Bleu at Home (affiliate link) cookbook. The "classes" are based on the Le Cordon Bleu curriculum found online and used as a guideline. Not all the items in the curriculum are in the cookbook, but most are. Where the items are not in the book, I try to find a suitable substitution.
Tartelettes aux Fraises, or Strawberry Tartlets, are a delightful celebration of simplicity and freshness. Combining a buttery pie crust, lightly sweetened Chantilly cream, and ripe, juicy strawberries, this dessert is perfect for summer. With strawberry season in full swing, it’s the ideal treat to showcase the flavor of fresh-picked berries.
It's strawberry season in Ottawa, so I walked over to the fields by my house to the local "pick your own" farm and pinched off fresh, sun-kissed red strawberries. I used the leftover pastry from last week's Tarte aux Agrumes (Citrus Tart). A quick whisk of whipping cream, and this dessert was ready.
Recipe: Tartelettes aux Fraises (Strawberry Tartlets)
Serves: 6
Ingredients:
Pâté Brisée Sucrée
1 cup all-purpose flour
½ cup cake flour
1 egg
1 tablespoon water
Pinch salt
3 tablespoons sugar
1 teaspoon vanilla extract
7 tablespoons unsalted butter, cut into pieces
1 egg, lightly beaten, for glazing
1 ½ pint basket of strawberries
Raspberry Glaze
6 ounces raspberry jam (a generous ½ cup)
1 tablespoon kirsch (I left this out)
Chantilly Cream
1 ¼ cups heavy cream
¼ cup confectioner’s sugar
1 teaspoon vanilla extract
Instructions:
1. Prepare the Pastry:
Combine flours, salt, sugar, and butter in a food processor. Pulse until crumbly.
Add egg, water, and vanilla. Blend until the dough forms.
Roll out and cut into small circles to fit tartlet pans. Chill for 30 minutes.
Pre-bake at 375°F for 10–12 minutes until golden. Let cool.
2. Prepare the Glaze:
Warm the raspberry jam in a small saucepan. Add kirsch (if using) and mix until smooth.
3. Whip the Chantilly Cream:
In a chilled bowl, whisk together the heavy cream, confectioner’s sugar, and vanilla extract until soft peaks form.
4. Assemble the Tartlets:
Spread a thin layer of Chantilly cream over the cooled tartlet shells.
Arrange strawberries on top.
Lightly brush the strawberries with the raspberry glaze for a glossy finish.
You can find the recipe for Tartelettes aux Fraises (Strawberry Tartlets) in the book Le
Cordon Bleu at Home (affiliate link).
Tasting Notes
Tartelettes aux Fraises are a crowd-pleaser. They combine the crunch of buttery pastry with the lightness of whipped cream and the natural sweetness of strawberries. Similar to a strawberry shortcake, these tartlets elevate the experience with their elegant presentation and fruity glaze.
I'm baking my way through a cooking school curriculum using the Le
Cordon Bleu at Home (affiliate link) cookbook The "classes" are based on the Le Cordon Bleu curriculum found online and used as a guideline. Not all the items in the curriculum are in the cookbook, but most are. Where the items are not in the book, I try to find a suitable substitution.
The Tarte aux Agrumes, or Citrus Tart, is a bright and refreshing dessert that highlights the natural sweetness and tang of oranges and lemons. While its components—pâté brisée sucrée, citrus pastry cream, macerated fruit, and a citrus glaze—may sound daunting, each step is manageable when taken one at a time.
I've always had trouble with pie crusts (or pâté brisée sucrée if you want to be all French about it). But this crust came together easily for me. I didn't use the traditional method of putting the ingredients on the counter, making a well and "fraisage-ing" the dough. I used my food processor, threw all the ingredients in and whizzed until the dough formed a ball. So much simpler, and it was my best crust yet.
This tart (a pie has a crust on top and bottom, but a tart just has the bottom crust) is composed of orange pastry cream and macerated slices of orange and lemon.
Why Do Fruits Retain Shape in Sugared Water? Osmotic pressure! When cooking fruit in plain water, the sugars inside the fruit cells want to escape, causing the fruit to break down. Adding sugar to the cooking liquid equalizes the pressure and helps the fruit retain its structure. (Michael at Herbivoracious)
Recipe: Tarte aux Agrumes (Citrus Tart)
Serves: 6
Ingredients:
Citrus
1½ cups sugar
1½ cups water
2 teaspoons vanilla extract
2 small oranges, unpeeled and sliced thin
2 lemons, unpeeled and sliced thin
Pâté Brisée Sucrée
1 cup all-purpose flour
½ cup cake flour
1 egg
1 tablespoon water
Pinch salt
3 tablespoons sugar
1 teaspoon vanilla extract
7 tablespoons unsalted butter, cut into pieces
1 egg, lightly beaten, for glazing
Orange Pastry Cream
1 cup orange juice, strained
3 egg yolks
3 tablespoons sugar
1 tablespoon all-purpose flour
1 tablespoon cornstarch
1 tablespoon Cointreau (I left this out)
Orange Glaze
Juice of 3 oranges, strained
½ cup apricot jam or jelly, strained
Fresh mint for garnish
Instructions:
1. Prepare the Citrus in Syrup:
Combine sugar, water, and vanilla in a saucepan. Bring to a boil.
Add citrus slices and simmer for 10–15 minutes until translucent. Drain and set aside.
2. Make the Pastry:
Combine all pastry ingredients in a food processor. Pulse until the dough forms a ball.
Roll out dough, fit into a tart pan, and chill for 30 minutes.
Pre-bake the crust at 375°F for 12–15 minutes until golden. Let cool.
3. Cook the Orange Pastry Cream:
Whisk egg yolks, sugar, flour, and cornstarch in a bowl until smooth.
Heat orange juice in a saucepan until warm but not boiling. Slowly whisk into the egg mixture.
Return to the saucepan and cook over medium heat, whisking constantly, until thickened. Let cool.
4. Prepare the Glaze:
Simmer orange juice and apricot jam until reduced and syrupy. Strain if necessary.
5. Assemble the Tart:
Spread the cooled pastry cream into the tart shell.
Arrange citrus slices on top.
Brush with the orange glaze and garnish with fresh mint.
You can find the recipe for Tarte aux Agrumes (Citrus Tart) in the book Le
Cordon Bleu at Home (affiliate link).
Tasting Notes
This tart offers a balance of sweet and tangy flavors, with the macerated citrus slices adding a slight bitterness that complements the creamy pastry cream. While I’m not typically a fan of pastry cream, the orange version in this recipe is smooth and refreshing. However, the buttery and tender crust is what truly stood out—it was my best yet!
Next Time
Tartelettes aux Fraises (Strawberry Tartlets) page 504
::Whisk::
I'm baking my way through a cooking school curriculum using the Le
Cordon Bleu at Home (affiliate link) cookbook The "classes" are based on the Le Cordon Bleu curriculum found online and used as a guideline. Not all the items in the curriculum are in the cookbook, but most are. Where the items are not in the book, I try to find a suitable substitution.
Dacquoise—it may sound fancy, but it’s simply a delightful nut-based meringue dessert that can be adapted in countless ways. Whether you aim for soft, cakey layers or crisp, Pavlova-like textures, this versatile recipe is a gateway to dessert creativity.
It’s time for sweetness and whisking up a Dacquoise, which sounds all fancy schmancy but not when you spell it like this: DAH-KWAH! And though the ingredient list is simple and short, I know from experience that those recipes are the hardest to pull off. So I did some research and found this video that shows the technique.
Distracted by the caster sugar in the recipe (also known as superfine sugar), I googled images for caster shakers and found an assortment of antique, modern, and art deco containers that are now on my wish list. (One was even selling for $1139 on eBay.) I already own a variety of shakers, but you can never have too many beautiful things to hold something sweet.
“fruiter di una torta di noci”
("fruitier than a nutcake" which is a bad translation of "nuttier than a fruitcake")
Back to the recipe. The first step is to make a meringue (egg whites and sugar) and whisk until soft peaks form. Soft, firm, stiff. The difference can only be seen, and Kitchn has a visual guide and descriptions to help in that area.
"Soft Peak - When you turn your whisk upside down, the peaks are just starting to hold. They're soft and melt back into themselves after a second." ~Kitchn
Folding in the ground almonds, icing sugar and flour is more fun with your hands.
Finally, it’s time to dust off the piping bag and with one of the larger tips, pipe it into a fun shape. {I used my round egg shaper!} Bake “until done”, as a chef at LCB would say. How long depends on your oven, the temperature you use, and how big the shape of your dacquoise is. Sometimes, your dacquoise may turn out cakey and other times more crispy like Pavlova. I’m aiming for cakey.
After that, it’s up to your imagination how you want to dress it up.
"If you use chocolate buttercream and chocolate ganache, it's a marquise. If you use hazelnuts in the meringues and bake them in rectangles, with chocolate buttercream and ganache, it's a marjolaine." ~BondC
You can also use other nut meal for variety. Mmmm hazelnuts, chestnuts, pine nuts...
Recipe: Spiced Pear Dacquoise with Chocolate and Red Wine Sauce
Serves: 6
Clockwise from top: Dacquoise, Spiced Pears, Chocolate and Red Wine Sauce, Ganache
Ingredients:
Dacquoise
4 egg whites
50 g caster sugar
70 g ground almonds, sifted
75 g icing sugar, sifted
30 g flour, sifted
Ganache
90 g bitter chocolate (55 to 70% cocoa)
100 ml double cream
15 g honey of neutral flavour
35 g unsalted butter, softened
Spiced Pears
6 pears
½ lemon
30 g unsalted butter
40 g honey of neutral flavour
ground cinnamon
cloves
ground nutmeg
freshly ground black pepper
Chocolate and Red Wine Sauce
100 g chocolate
½ bottle red wine
3 star anise
20 ml water, only if necessary
30 g caster sugar
Instructions:
1. Make the Dacquoise:
Whisk egg whites until soft peaks form. Gradually add caster sugar, whisking until stiff peaks form.
Gently fold in ground almonds, icing sugar, and flour using a spatula or your hands.
Pipe into desired shapes using a piping bag with a large round tip.
Bake at 325°F (160°C) until lightly golden and set. Baking time varies based on the size and shape, but check after 20 minutes.
2. Prepare the Ganache:
Heat cream and honey until just boiling.
Pour over chopped chocolate, let sit for 1–2 minutes, then stir until smooth.
Add softened butter and mix until glossy. Set aside to cool.
3. Poach the Spiced Pears:
Peel pears, halving or quartering them as desired. Squeeze lemon juice over to prevent browning.
Melt butter in a skillet, add honey, and heat until bubbling.
Add pears, spices, and a touch of water if needed. Cook until tender and caramelized, about 10–15 minutes.
4. Make the Chocolate and Red Wine Sauce:
Simmer red wine with star anise and sugar until reduced by half.
Stir in chocolate until melted. Add water to adjust consistency if necessary.
5. Assemble the Dessert:
Layer or stack Dacquoise rounds with ganache and poached pears.
Drizzle with the chocolate and red wine sauce.
You can find the recipe for Spiced Pear Dacquoise with Chocolate and Red Wine Saucehere.
Tasting Notes The Dacquoise, with its nutty, meringue-like texture, acts as the perfect base for the rich chocolate ganache and spiced pears. The red wine sauce adds a sophisticated, slightly tangy note that ties everything together. While the components are delicious individually, their harmony is what elevates this dessert.
Next Time
Tarte aux Agrumes (Citrus Tart) in Le Cordon Bleu at Home cookbook (page 102)
::Whisk::
I'm baking my way through a cooking school curriculum using the Le
Cordon Bleu at Home (affiliate link) cookbook The "classes" are based on the Le Cordon Bleu curriculum found online and used as a guideline. Not all the items in the curriculum are in the cookbook, but most are. Where the items are not in the book, I try to find a suitable substitution.
Thank you Dorie (@DorieGreenspan) for mentioning my variation on your cake as one of your favorites to the people at O (Oprah!) magazine. What an honor. Dorie is an inspiration who takes the time to respond and encourage people to follow their passion. I have several of Dorie's cookbooks, and
Top 15 Treats from Tuesdays with Dorie
Here are my top 15 favorite recipes from the Tuesdays with Dorie treats I made:
