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Apricot Dulcey Tart Pressed Sablé 170 g sweet shortcrust pastry 75 g Dulcey 27 g butter 22 g eclat d’or vanilla bean Apricot Confit 180 g apricot pulp + 30 g apricot cuts + 8 g glucose = warm to 50 C 6 g sugar + 6 g pectin NH = mix  8 g lemon juice  Basic custard 40 g egg yolks  16 g sugar 82 g milk 82 g cream cook the custard to 82 C  Dulcey Crémeux 216 g basic custard  1.6 g gelatin 200 190 g Dulcey  Neutral glaze Crunchy glaze 142 g Dulcey 17 g eclat d’or 14 g grape seed oil A ssembly 150 g pressed sablé in 16cm tart ring - form a base Pipe 120 g apricot confit. Pipe 200 g crémeux decorate freeze glaze

This pear tart is a twist of the traditional 'Entremets Bourdeloue', created in mid XIX (th) century in Paris. The 'Entremets Bourdaloue' is a sweet pastry crust, filled with almond cream. A century later the tarts started being made with all kind of different fruit fillings. Some of them only have sweet crust and fruit with caramelized sugar or thick syrup, others are combination of cream and fruits. I made tart with almond cream few times already and I have to admit, I like a lot the traditional 'Entremets Bourdeloue'. I used the combination of almond cream and the fruit in the Peach Tart . And the tarts with the almond cream and fruit never disappoint.  In this case, I have decided to make the tart with poached pears and fresh vanilla. The result is just a majestic explosion of flavour - the pears, poached in vanilla infused sugar syrup are the queens of the delicacy. Enhance the senses by adding a scoop of vanilla ice cream!  I hope you are ...

The rhubarb pie I have never tried before. Then I was involved into a conversation at work how perfect the combination between rhubarb and strawberry is. There still was some time before the strawberry season was over, I thought it is time to try this. for the pâte sucrée: 190 g all purpose flour 70 g confectioners' sugar 25 g almond meal 115 g unsalted butter, softened 1/2 tsp vanilla extract 25 g egg (half large egg) Few strawberries in my garden are trying to be kissed by the late summer sun, playing 'hide-and-seek'   under the big leaves of the plant. I found even one flower - happily blooming in its proud beauty, but unfortunately never to produce any fruit. Nights are getting colder - all the perennial plants in the garden prepare for their long winter sleep. My beautiful roses, of course, require much more attention than any other plant. This is their strongest season - no harmful insects, crisp fresh air, warm day sun. I love the roses i...

In these cold autumn days I still have some flowers in the garden. How beautiful is that?! Surely, it is magically inspiring. Dessert making is even more satisfying - it gives me the feeling of cosines and warmth. With a cup of herbal tea or hot chocolate, autumn is magnificent. I chose today's dessert to be this classic french almond tart Frangipane.  It is really delicious and have an extraordinary mild taste. It is a real celebration of the almonds. I baked it in my favourite cast iron skillet. Why? Well..., just because I really like my heavy skillet and it has never been used for preparing any desserts. Any tart pan or ring with a diameter 20-22 cm (8") will do the work. for the pâte sucrée: (adapted from the recipe of Sebastin Rouxel) 190 g all purpose flour 23 g powdered sugar I 47 g powdered sugar II 25 g almond meal 115 g unsalted butter at room temperature 1/2 tbsp vanilla extract 1 egg yolk  1. Combine the flour, first quantity of...

There few sorts of fruit that really go perfectly with chocolate. Cherry is my favourite. But raspberries make chocolate desserts shine. Raspberries ... Do you know that they take a special place in the Rose family? They do not flower so beautifully, but their flavour is as mesmerizing as the blooming rose.  The Raspberry Room BY  KARIN GOTTSHALL It was solid hedge, loops of bramble and thorny    as it had to be with its berries thick as bumblebees.    It drew blood just to get there, but I was queen    of that place, at ten, though the berries shook like fists    in the wind, daring anyone to come in.  I was trying    so hard to love this world—real rooms too big and full    of worry to comfortably inhabit—but believing I was born to live in that cloistered green bower: the raspberry patch    in the back acre of my grandparents...

Peach... This is the fruit that is often used as a proper name for a child. And oh, how I perfectly understand why! With its gentle velvety skin, they really remind us of a young child's soft fuzzy cheek. Peaches earned so much respect, so there is a special colour named on them. With outstanding aroma and flavour and perfect look, I would call the peach "the Queen" of all fruit. Peach tart is a desert I was hoping to make for a while and never found the right way of doing it. Until I found the recipe of Sebastin Rouxel. His deserts are always perfected with such a delicacy and he honours all the ingredients with precision. I needed a really special shell to lay the peaches in. This was a perfect choice. Lining the crust with a layer of almond cream enhances the flavour of the peaches and thickens the taste of the tart.  for the pâte sucrée: (adapted from the recipe of Sebastin Rouxel) 375 g all purpose flour 46 g powdered sugar I ...

I was testing a recipe for the Food52 testing kitchen for the competition "Your best berry recipe". I chose the Cherry-Blueberry Rustic Rye Galette . Blueberries and cherries go so well together - both type of fruit are so fragrant and stimulate the senses in a fantastic way. Feeling the summer in every bite. It looks like a fun test. for the galette: (this recipe calls for one galette of 4 servings. I made four individual ones ) 50 g rye flour 70 g all-purpose flour 20 g sugar pinch of salt 1/2 teaspoon apple cider vinegar - ( I used organic balsamic vinegar of Modena) 85 g unsalted butter 4 Tbsp cold water - as per recipe. I skipped the water, because the dough came together only with the vinegar. Sift the dry ingredients into a bowl. Have the butter cubed and very cold. Add the butter to the dry ingredients and work only with the tips of your fingers to incorporate. You could use the tip of a knife to avoid warming up the butter. Work it with as less mo...

the recipe is for a pie 23 cm in diameter for the crust: half recipe of  pâte brisée  will be needed I have been suffering in my attempts to find the perfect blueberry filling for a nice pie. Perfect pie for me is a well balanced combination of crust and filling. It should not be covered completely in attempt to hide the filling. Moreover, the full coverage results boiling fruits instead of baked ones. The filling must be well seasoned - the sugar should only enhance the fruit flavour but not completely overtake the natural fruit sugars. And the more preserved in their shapes the fruits are, the better. I love lattice pie crust - it is a successful marriage between French elegant tarts and American pies.  Blueberry is a very popular fruit in Canada. How I wish I found this recipe from Marian Cooper Cairns for blueberry pie much earlier! What attracts me here, is the bold additions of balsamic vinegar and black pepper. It sounds absurd, but the taste o...