french dessert

Dark and sticky caramel, sweet apples and crisp pastry combine to make this heavenly French dessert. And with Raymond Blanc's recipe, you can make it perfectly every time

Tarte tatin

all-butter puff pastry

plain flour,for dusting

dessert apples(about 900 grams/2lb),

golden caster sugar

please!)

Roll the pastry to a 3mm-thick round on a lightly floured surface and cut a 24cm circle, using a plate as a guide. Lightly prick all over with a fork, place on a baking sheet, then cover and freeze while preparing the apples.

Heat oven to 180C/160C fan/gas 4. Peel, quarter and core the apples. Put the sugar in a flameproof 20cm ceramic tatin dish or a 20cm ovenproof heavy-based frying pan and place over a medium-high heat. Cook the sugar for 5-7 mins to a dark amber caramel syrup that’s starting to smoke, then turn off the heat and stir in the 60g diced chilled butter.

To assemble the tarte tatin, arrange the apple quarters very tightly in a circle around the edge of the dish first, rounded-side down, then fill in the middle in a similar fashion. Gently press with your hands to ensure there are no gaps. Brush the fruit with the melted butter.

Bake in the oven for 30 mins, then remove and place the disc of frozen puff pastry on top – it will quickly defrost. Tuck the edges down the inside of the dish and, with a knife, prick a few holes in the pastry to allow steam to escape. Bake for a further 40-45 mins until the pastry is golden brown and crisp.

Allow to cool to room temperature for 1 hr before running a knife around the edge of the dish and inverting it onto a large serving plate that is deep enough to contain the juices. Serve with crème fraîche or vanilla ice cream.

Gregg Wallace fell in love with Michel Roux Snr's lemon tart at first bite. This is his version of the classic recipe

Gregg's tangy lemon tart

plain flour,plus extra for dusting

icing sugar

unsalted butter,cubed

eggs

caster sugar

milliliters double cream

juice 2-3 lemon(about 100 milliliters/3.5fl oz) and 2 tbsp lemon zest

To make the pastry, mix the flour and icing sugar in a bowl. Rub the butter into the flour with your fingers until crumbly. Mix in the egg yolks. If the pastry is still too dry, add 1-2 tbsp water until it comes together. Roll into a ball and divide in half (freeze one half for another recipe). Flatten out the pastry with your hands, wrap the dough in cling film, then chill for at least 30 mins. While the pastry is chilling, make the filling. Beat all the ingredients, except for the zest, together. Sieve the mixture, then stir in the zest.

Roll out the pastry on a lightly floured surface to about the thickness of a £1 coin, then lift into a 23cm tart tin. Press down gently on the bottom and sides, then trim off any excess pastry. Stab a few holes in the bottom with a fork and put back in the fridge for 30 mins.

Heat oven to 160C/140C fan/gas 3. Line the tart with foil and fill with rice or dried beans. Bake for 10 mins, then remove the tart tin from the oven, discard the foil, and bake for another 20 mins until biscuity. When the pastry is ready, remove it from the oven, pour in the lemon mixture and bake again for 30-35 mins until just set. Leave to cool, then remove the tart from the tin and serve at room temperature or chilled.

The Flaugnarde comes from a region in France called Périgord. It&#039;s a thick custard dessert, reminiscent of a French clafoutis. This particular recipe celebrates summer berries. The sweet and tart elements of the berries mix perfectly with the creamy rich custard. Warm or cold, this dessert is heavenly.

Mixed Berry Flaugnarde

½ cups Mixed fresh berries, halved if large (just enough to cover the bottom of the pan)

Eggs (room temperature)

Flour

Sugar,

Salt

Heavy cream

milk

Vanilla

Preheat oven to 400F. Grease a 2-quart (or 8x8-inch) baking dish with butter. Place the berries evenly over the bottom of the dish.

In a medium bowl, whisk together the eggs, flour, sugar, salt, and heavy cream. Gradually whisk in the milk, brandy, and vanilla ,until no lumps remain. Pour the custard over the berries.

Bake for 20 minutes on the middle oven rack until the custard is just set in the center. Remove from oven and sprinkle with a spoonful of sugar. Enjoy warm or at room temperature. Store leftovers in refrigerator.

This French pear tart recipe is a total WIN! Absolute perfection in both presentation and taste!

French Pear Tart

all-purpose flour

tbsp sugar

tsp salt

tbsp unsalted butter, melted

pears,

unsalted butter

water

fig preserves

Position one oven rack to middle, and move the second rack to the top slot.

In a bowl, mix together flour, sugar and salt. Add melted butter and combine to form dough.

Transfer dough to a 9-inch tart pan with a removable bottom. With your hands press dough down to spread on bottom and onto the rims of the pan.

Place in the oven on the middle rack and bake for 30 minutes, or until crust turns golden brown. When ready remove crust from oven and let sit to cool. Leave oven on.

Meanwhile, heat the fig preserves in microwave for about 40 seconds. Pour heated fig preserves through a mesh strainer to separate chunks from liquid.

Now, slice five pears into 1/2-inch slices, discarding core.

Heat 1 tbsp of butter in a large cast iron skillet. Add pear slices and 1 tbsp water. Cover and cook on medium heat until pears are slightly tender; about 3 minutes.

Remove pears onto a large platter and let sit to cool.

Take the remaining three pears and cut them in the same manner.

Now melt 2 tbsp of butter in previously used cast iron skillet. Add newly-sliced pears, chunks of fig reserves, and salt. Cook on medium heat, covered, for ten minutes; stir occasionally until pears are very tender.

Take a potato masher and mash the pears and fig reserves into a puree. Let cook for another 5-7 minutes or until pureed mixture reduces and thickens.

Transfer pear-fig puree onto the now cooled crust; spread evenly.

Now, take the cooled pear slices and begin to assemble them in layered circles, starting at the outer edges (see photo).

Place tart on the middle rack of the oven. Bake in 350 degree F-heated oven for 30 minutes.

Warm up the strained liquid fig preserves for 20 seconds in the microwave.

When tart is ready, remove from oven and brush surface of the pears evenly with the warmed fig liquid.

Return to oven and place on the top rack. Broil very briefly; watching carefully until pears gain a nice caramelized look.

Remove from oven and let cool for at least 1 1/2 hours before serving.

When ready, place the bottom of the tart pan on a wide can of food. Hold the ring part of the pan and carefully slide it downwards (see photo).

Cut pear fig tart into eight slices and serve. Enjoy!

This recipe has fantastic flavor and is beautiful in color. Our experience Was that the skin on the pairs was too chewy for the rest of the tart. We love it, but next time we are going to try peeling the pairs first. I do realize peeling the pairs will likely result in a lighter color outside of the tart.

Wow, this turned out great!  I decided to make a pear tart after we received 2 boxes of Bosc pears for Christmas and were worried we wouldn’t eat them all before they got mushy.  This was the first recipe I came across and I happened to have a jar of fig/ginger preserves in the back of the fridge.  I did peel the pears because some were bruised with tough skins.  What a perfect way to use up the pears. My tart pan is 10 inches.  There was plenty of dough but I used a couple extra pears.  My husband thinks I’m the greatest baker, snapping photos to send to the giver of the pears.  I didn’t tell him it’s just a great recipe.  Thanks for sharing it!

I needed a baking win after a cake fail the day before. This tart exceeded my expectations. Added a 1/2 tsp of Mexican vanilla to filling, So delicious and gorgeous. Will definitely be making this again. Thanks for a wonderful recipe and excellent instructions/photos.

Here's what you need: chestnut, water, sugar, vanilla extract, egg whites, sugar, whipped cream, circle pie crust, powdered sugar

The Most Delicious Chestnut Dessert (Mont Blanc) Recipe by Tasty

lb chestnut

sugar

vanilla extract

whipped cream

circle pie crust, baked

sugar,

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Score the chestnuts in a cross with a knife.

Place the chestnuts on a sheet pan and bake for 30 minutes.

Remove the chestnuts with a towel, and quickly peel the warm chestnuts.

Put the peeled chestnuts in a pan and add water, sugar, and vanilla extract.

Cook and stir the chestnut on high heat until the water has evaporated and chestnuts has softened, about 15 minutes.

Place the chestnut filling in a food processor, add in water and blend until smooth.

Push the chestnut filling through an sieve into another bowl.

Transfer filling to a piping bag with a circle tip and chill.

In a bowl, whisk the egg whites until foamy using a hand mixer.

Add sugar to the egg whites and whisk until stiff peak forms.

Transfer the meringue into a piping bag fitted with a circle tip and pipe the meringue in a swirling motion onto a parchment paper-lined baking sheet.

Get the pie crust, and cut small circles to serve as the bottom for the meringue and bake for 30 minutes

Place the meringue on top of the pie crust and pipe the whipped cream around it. Pipe the chestnut cream around the whipped cream.

https://vid.tasty.co/output/77987/landscape_480/1518224894

Recipe video above. A classic French Crème Brûlée with a silky smooth rich custard and crunchy caramel top. It&#039;s a stunner – and so easy!

Crème Brûlée (French Vanilla Custard)

pure cream (Aus)

vanilla pod vanilla bean paste ((Note 2))

caster sugar ((superfine sugar))

tsp caster sugar ((superfine sugar))

Vanilla bean: Split vanilla pod down the middle and scrape the seeds out using a small knife. Place into saucepan with cream and the empty vanilla pod.

Infuse cream: Simmer uncovered over low heat for 10 minutes. Remove from stove and set aside to infuse for 1 hour with lid on (you can skip this step if using paste, just let it cool to lukewarm). Remove vanilla pod. Skim off any skin that has formed on the surface.

Preparation: Preheat oven to 130°C/265°F (120°C fan). Place 4 x ⅔ cup / 150 ml empty ramekins in a baking pan with high enough sides that enough water can be poured in to come halfway up ramekins.

Boil water: Boil a kettle of water.

Whisk egg yolks and sugar: Whisk yolks and sugar until just well combined. Don&#039;t whisk too much, as this can create bubbles.

Add cream: Pour cream into eggs and gently stir to combine. Divide mixture between ramekins with a soup ladle.

Water bath: Pour in enough boiling water so it comes halfway up the sides of the ramekins. (If you have too much water, ramekins will float around - not good!)

Bake: Bake for 35 - 40 minutes, or until the custard is set but there is still a slight wobble when you GENTLY give the ramekin a little shake.

Chill: Remove ramekins from water. Leave to cool, then refrigerate for at least 6 hours and preferably overnight (up to 3 days is OK).

Blow torch method: Sprinkle 1/2 tsp sugar over the surface of each crème brûlée. Use a blow torch to melt and caramelise the sugar. Serve immediately.

Grill / broiler method: Crème brûlée should be first refrigerated overnight. Preheat grill to high. Place crème brûlée under grill for 1 minute or until sugar is melted and caramelised. Refrigerate afterwards for at least 20 minutes and up to 1 hour (to reset custard immediately under toffee), then serve.

Crème brûlée perfect texture: The texture should be like a very thick yogurt, rather than set so it is sliceable like cake or even like a soft set jelly. When you take a scoop, the custard should barely hold together, but shouldn&#039;t be melting or running. When you take a bite the custard should literally just melt in your mouth.

Toffee Topping

Soft as a pillow, this sensational passionfruit souffle will give you sweet memories.

Passionfruit souffle

butter,

butter

(1/4 cup) cornflour

(1/3 cup) caster sugar

milliliters (1 cup) milk

passionfruit pulp (2-3 large passionfruit)

eggs, separated

It's time to turn the tables - this upside-down cake will send you topsy turvy.

Sliced apple tarte tatin

margarine spread

brown sugar

tbsp unsweetened apple juice

pink lady apples, cored, cut into 4mm-thick rounds

ready-rolled reduced-fat puff pastry, partially thawed

Enjoy the bold flavours of Spanish fare in this homestyle dessert.

Spanish pear tarts with pedro ximenez syrup

(200 grams) plain flour

unsalted butter, chopped

(30 grams) almond meal

tsp ground aniseed (see note) (optional)

(75 grams) icing sugar

tsp vanilla extract

(250 grams) mascarpone cheese

(70 grams) thick Greek-style yoghurt

Melted chocolate, to drizzle (optional)

pears

lemon

cinnamon quill

vanilla bean, split, seeds scraped

(375 milliliters) Pedro Ximénez sherry (see note)

This tart was such a big hit that I've added it to my go-to dessert recipe list. Delicious, beutiful, healthy and impressive, it cannot be beat. It does not take a lot of effort, either. I was sure the crust would get soggy, but it stayed crisp. Try it!

Great recipe although a couple of problems.  Great crust - and I baked it for 30 mins - but then you bake it for another 30 mins when you add the pear and fig mixture - so that's an hour in the oven which is too long.  The crust was brittle and too dark.  I will make it again and blind bake for only 15 mins. I had a bag of dessert pears in the cupboard which just wouldn't ripen and I wondered if they would soften at all - but following the instructions of cooking them in butter and water really worked.  I had never used figs before so I bought some (they are expensive but worth it for a treat) and I found a recipe for fig preserves which added lemon and orange juice and zest and actually the fig preserve was a huge hit in itself so that's something I will be doing again.  I peeled the pears as I didn't fancy the skin on and that worked well.  It was a delicious fruity tart but crust was spoiled - it would have been nicer melt in the mouth and softer and more crumbly.  Definitely will be making again but with some adaptations.  I wonder if some ground almonds through the fig and pear would add something nice to it - I think I will try that next time.

I think I've made this exquisite tart at least 10 times.  It's ALWAYS a showstopper that gets requested by friends and family, especially on special occasions.  Thanks for this wonderful recipe.

My coworker has a young pear tree that's producing fruit. They are only half the size of commercial pears so it was a bit more work but worth the effort. I followed the recipe exactly and everyone loved it. It came together easier than expected and even with my half sized slices it looked great. Thanks for sharing this recipe.

Tarte tatin is a traditional French dessert and Raymond Blanc&#8217;s recipe is divine – dark caramel, sweet apple and crisp pastry. Serve with crème fraîche or a scoop of vanilla ice cream.

Raymond Blanc&#8217;s tarte tatin

(around 6) Braeburn apples, peeled, cored and

unsalted butter, diced

unsalted butter, melted

all-butter puff pastry,

Pre-heat your oven to 180°C/160°C/gas 6.

Put the tarte tatin dish on the hob, and over a medium heat cook the sugar and diced butter to a brown caramel. The Emile Henry dish is ideal for making sure the caramel stays dark but doesn&#8217;t burn.

Arrange the apple quarters very tight, around the edges first, with the core facing up and towards the centre, then fill in the middle part of the mould the same way, press with your hands gently to ensure there are no gaps, and brush with melted butter.

Cook in the preheated oven for 30 minutes.

Remove from the oven and place the disc of puff pastry on top, tuck in the edges and, with a knife, prick a few holes in the top to allow some of the steam to escape during cooking.

Cook in the oven for a further 40 – 45 minutes until the puff pastry is golden brown and crisp.

Allow to cool at room temperature for about 1 hour before de-moulding, apple-side up, on to the serving platter.

A traditional French dessert originating in the Limousin during the cherry season is peasant cooking for family meals, and about as simple as a dessert to make as you can imagine: a pancake batter poured over fruit in a fireproof dish, then baked in the oven. It looks like a tart, and is usually eaten warm.

Julia Child's Pear Clafoutis Recipe

⅓ cup cup granulated sugar

tbsp vanilla extract

salt

Combine pears with wine, kirsch, or cognac and sugar.Substitute this liquid for part of the milk called for in the batter.

Preheat the oven to 350°Combine milk, eggs, vanilla extract, salt, flour and mix until smooth.

Pour a ¼ inch layer of batter in the baking dish or pie plate. Set over moderate heat for a minute or two until a film of batter has set in the bottom of the dish. Remove from heat.

Spread the pear pieces over the batter and pour on the rest of the batter and smooth the surface with the back of a spoon

Place in the middle position of the preheated oven and bake for about an hour. The clafouti is done when it has puffed and browned, and needle or knife plunged into its centre comes out clean.

Sprinkle top of clafouti with powdered sugar just before bringing it to the table. (The clafouti need not be served hot, but should still be warm. It will sink down slightly as it cools.)

This recipe for cherry clafoutis is one of the easiest French desserts you can ever make and absolutely amazing. A custard like base and lots of fresh cherries on top, sprinkled with a bit of powdered sugar, it is best served warm either as a dessert or even for breakfast.

Cherry Clafoutis

oz (600 g) fresh sweet cherries (, stemmed and pitted)

tbsp (30 g) butter (, melted)

(240 ml) milk

(100 grams) flour

(100 g) sugar

tsp almond extract (or 3 drops of almond essence)

Preheat the oven to 350F (180C). Grease a round 10 inch (26cm)&nbsp; baking dish with butter. Dust with about 2 tbsp of sugar.

Arrange the cherries in a single layer; set aside until you prepare the batter.

Mix eggs with remaining sugar and salt. Stir in flour. Add milk, vanilla extract, almond extract and mix well until well blended. Add melted butter and stir to combine. The result is similar to crepes mixture.

Pour the mixture over the cherries.

Bake for about 40-45 minutes until puffed and golden brown. Cool on a rack for few minutes while it deflates. Sprinkle with powdered sugar before serving. Serve warm or chilled.

Pastry puffs filled with vanilla ice cream and drizzled with melted chocolate.&nbsp;

Profiteroles Recipe

oz chocolate

heavy cream

vanilla ice cream, for filling

Preheat the oven to 425°F. Line a baking...

Preheat the oven to 425°F. Line a baking sheet with a sheet of parchment paper or a silicone mat.

In a small saucepan over medium heat, warm...

In a small saucepan over medium heat, warm the water, unsalted butter, granulated sugar, and salt. Warm until the butter has melted.

Remove the saucepan from the heat and stir...

Remove the saucepan from the heat and stir in the all-purpose flour. Once the flour has been mixed in, move the saucepan back over the heat and reduce the heat to low. Stir the dough until it's smooth, shiny, and doesn't stick to the bottom or sides of the saucepan (about 1-2 minutes). It's very important to make sure the dough is not sticking at all, as this ensures that you've removed much of the moisture in the dough. 

Turn off the heat and move the saucepan...

Turn off the heat and move the saucepan onto your counter. Add in your eggs, one at a time, mixing them into the dough well before adding the other egg. It may seem a bit difficult to mix the egg into the dough but after several seconds of vigorous beating, they'll get mixed in and the dough will look smooth and paste-like again rather than glossy and clumpy. Once the eggs are incorporated, you can fill a pastry bag fitted with a large round tip and pipe the batter out in medium size mounds (about 1 1/2 inches wide).

Place the baking sheet in the oven at...

Place the baking sheet in the oven at 425°F for 10 minutes. Then, WITHOUT opening the oven door, lower the heat to 375°F and continue to bake for another 20-25 minutes, or until the pate a choux is a deep golden hue. Once the pate a choux has finished baking, open the oven door and gently pierce each mound with a sharp knife to let out steam. Let the puffs rest in the oven, with the oven door slightly ajar and the oven completely turned off, for another 15 minutes. Finally, remove from oven and let completely cool on a wire rack. Once cool, take a serrated knife and make horizontal cuts through each puff to split each puff into two halves (top and bottom).

Top 15 french dessert recipes from across the web

The most viewed french dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Tarte tatin

Gregg's tangy lemon tart

Mixed Berry Flaugnarde

French Pear Tart

The Most Delicious Chestnut Dessert...

Crème Brûlée (French Vanilla Custar...

Passionfruit souffle

Sliced apple tarte tatin

Spanish pear tarts with pedro ximen...

French Pear Tart

Raymond Blanc’s tarte tatin

Julia Child's Pear Clafoutis Recipe

Cherry Clafoutis

Profiteroles Recipe

Créme Brûlée

Top 15 french dessert recipes from across the web

The most viewed french dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tarte tatin

Gregg's tangy lemon tart

Mixed Berry Flaugnarde

French Pear Tart

The Most Delicious Chestnut Dessert...

Crème Brûlée (French Vanilla Custar...

Passionfruit souffle

Sliced apple tarte tatin

Spanish pear tarts with pedro ximen...

French Pear Tart

Raymond Blanc&#8217;s tarte tatin

Julia Child's Pear Clafoutis Recipe

Cherry Clafoutis

Profiteroles Recipe

Créme Brûlée

The most viewed french dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Raymond Blanc’s tarte tatin