Traditionally the Tarte Tatin is made of four ingredients: fruit, sugar, butter and puff pastry.
The Tarte Tatin is a famous French upside-down tart in which the fruit (usually apples) are caramelized in butter and sugar, covered with pastry, baked, and then turned upside down onto a serving plate. In this recipe tomatoes are used.
While baking, the sugar and butter create a delicious caramel that becomes the topping when the tart is inverted onto a serving plate.
A light, tasty tart which is quite simple and quick to put together.
The combination of thyme, rosemary and lemon zest, compliment all roasted or steamed vegetables. Here we have a quick and easy recipe to add extra flavour to a meal before cooking. This infused oil can be used for adding to any vegetables before roasting, and to steamed vegetables just before serving.
This cake was created by a French chef (Gaston Lenotre) in 1969 to celebrate the inaugural flight of the Concorde. Although this looks as if it would be a complicated recipe, it is really very simple to make. A beautiful cake used to celebrate many special occasions.
A flavoursome side dish which presents beautifully and tastes superb.
For those who don’t like blue cheeses, maybe a fetta can be used instead. This is so simple to make and can be eaten either warm (which is my preference) or cold, if you must make it earlier.
This is a complex French dessert which was invented as a Wedding cake in the 1700’s. This dessert is made by using profiteroles (choux pastry), and stacked into a high conical-shaped structure. Very often they are bound with toffee to hold the shape of the tower, and then a fine drizzling of toffee to decorate. In this recipe I used caramel sauce to bind the choux, and the same sauce to drizzle over the tower as well.
The profiteroles are filled with either cream, custard, pastry cream or any filling of your choice.
You can use your imagination to decorate the tower with fresh fruit, nuts and edible flowers.