The most characteristic feature of this apple pie is its method of preparation, the caramelized apples are first put in and then covered with the dough.
Once the cake is baked, is popped out of its mold upside down, leaving the caramelized apples on top of the crunchy base. This tart is baked upside down but eaten right side up!
Tarte Tatin History
Popular legend has it that this dessert was created by accident in the 19th century by the Tatin sisters, Caroline and Stéphanie, two women who ran a small hotel in Lamotte-Beuvronen, France.
Stéphanie Tatin’s oversight was to forget to add the dough in when she was making an apple tart. So she decided to put the dough on top of the apples and then, once cooked, she carefully turned the tart over. This is how this delicacy, so well known in French cuisine and throughout the world, was born.
Another version indicates that this type of inverted pastry was a specialty in La Sologne, at least since 1790, a time when the upside-down tart was already among the basic recipes of pastry chefs.
Tart Tatin´s recipe arrived to Paris in 1926 and was first prepared and served at Maxim’s restaurant. Since then it has become a classic in French restaurants.
How to Make Tarte Tatin
The most famous tart in French gastronomy is made of flour, butter, sugar and apples.
There is a quick way to make this tart, which is with puff pastry. However, we are going to make it with shortcrust pastry, which is the traditional way. Plus, this pie has a fuller flavor by mixing the softness of the juicy, caramelized apple with the sandy shortcrust pastry.
1. Dump 2 cups of flour onto your work surface. Make a well in your piled-up flour, it looks like a nest or a volcano, and add in one egg, ½ cup of diced butter and 6½ tablespoons of sugar. The butter must be at room temperature, otherwise put it half a minute in the microwave.
2. Start stirring with a fork to integrate the egg with the rest of ingredients. Then, knead the flour with your hands.
3. Pat the dough together into a ball.
4. Wrap the dough in cling film and let it rest in the fridge for 15 minutes.
5. In a frying pan, add 10 tablespoons of sugar and a tablespoon of water over medium heat (level 5 on glass ceramic). When the wet sugar starts to boil, place 1¾ tablespoon of diced butter into the boiling. Keep in mind not to stir with a metal nor wooden spoon.
6. When the butter melts, distribute it evenly tilting the pan gently on both sides.
7. Let the sugar boil for a few minutes over medium heat and then turn up to high heat (level 9). The caramel starts to brown.
8. Pour the caramel into a 8-inch round cake pan. Set aside.
9. Peel the apples, remove the cores and cut them in half.
10. Put the apple slices in a large frying pan, without turning on the fire yet.
11. Add in 7 tablespoons of sugar and ½ cup of diced butter over the apples.
12. Put over medium high heat (level 6 on glass ceramic) with the lid on for 10 minutes. We want the apples to soften while sugar and butter melt.
13. When filling the cake pan, arrange the apples upright in a circle around the outside, slightly overlapping the slices. Then, use the leftover and less beautiful pieces of apple to fill the middle.
14. Take the shortcrust pastry out of the refrigerator and roll it out to a thickness of 0.8 inches and give it a round shape with a slightly larger diameter than the pan.
15. Place the dough on top of the pan and cut the edges with the rolling pin.
16. Turn on the oven to 356ºF (180ºC) and bake for 35 minutes, or when the shortcrust pastry is golden brown.
17. Remove the tart from the oven and let it cool down for 20 minutes.
18. Then, turn the tart upside down on a plate … Et voilà! You have just made the most famous tart of French gastronomy!
I like to eat it warm, with cream or a scoop of vanilla ice cream.
Dump flour onto your work surface. Make a well in your piled-up flour and add in one egg, butter and sugar.
Start stirring with a fork to integrate the egg with the rest of ingredients. Then, knead the flour with your hands.
Pat the dough together into a ball.
Wrap the dough in cling film and let it rest in the fridge for 15 minutes.
In a frying pan, add sugar and a tablespoon of water over medium heat. When the wet sugar starts to boil, place the diced butter into the boiling.
When the butter melts, distribute it evenly tilting the pan gently on both sides.
Let the sugar boil for a few minutes over medium heat and then turn up to high heat (level 9). The caramel starts to brown.
Pour the caramel into a 8-inch round cake pan. Set aside.
Peel the apples, remove the cores and cut them in half.
Put the apple slices in a large frying pan, without turning on the fire yet.
Add in sugar and butter over the apples.
Put over medium high heat (level 6 on glass ceramic) with the lid on for 10 minutes.
When filling the cake pan, arrange the softened apples upright in a circle around the outside, slightly overlapping the slices. Then, use the leftover and less beautiful pieces of apple to fill the middle.
Take the shortcrust pastry out of the refrigerator and roll it out to a thickness of 0.8 inches and give it a round shape with a slightly larger diameter than the pan.
Place the dough on top of the pan and cut the edges with the rolling pin.
Turn on the oven to 356ºF (180ºC) and bake for 35 minutes, or when the shortcrust pastry is golden brown.
Remove the tart from the oven and let it cool down for 20 minutes.
Then, turn the tart upside down on a plate … Et voilà! You have just made the most famous tart of French gastronomy!
Crème brûlée is a traditional French dessert that literally means burnt (brûlée ) cream (crème). It is usually served in individual ramekins, which are small oven dishes used for baking. It belongs to the same family as the Spanish burnt cream, crema catalana.
They both are called “burnt creams” because they are desserts that consist of a custard base topped with burnt sugar. This caramelized crust is achieved by sprinkling sugar on the surface and subsequently burning it with a kitchen torch or an iron burner.
So if you want to reach the rich custard and enjoy its flavor, first you’ll need to crack the caramel layer with a spoon! Mmmm…
Crème Brûlée History
The origins of crème brûlée are still uncertain, however, it seems that the crema catalana had a great influence on the creation of this French dessert. The first known recipe for crema catalana appears in a 14th century Catalan cookbook, Llibre de Sent Soví. And it also appears in another medieval recipe book from the 16th century, Llibre de Coch. On the other hand, the origins of the crème brûlée are situated at the end of the 17th century. It is said that the chef François Massialot created this recipe during a meal organized by Philippe d’Orléans, brother of the king Louis XIV of France.
This vanilla cream is one of the most popular desserts in France. Its creamy texture can only be reached by going through the crisp caramelized crust.
Differences between Crème Brûlée and Crema Catalana
These two creams belong to the same family of custards, but there are certain differences between them.
The first one is the elaboration process. Crema catalana is cooked in a saucepan, where it gets its consistency. In addition, we use cornstarch for thickening. Crême brûlée is a French dessert baked in the oven, thus achieving a creamy texture and a delicate flavor.
Another differences are the ingredients used to flavor the custard. Creme brulee is flavored with vanilla, while crema catalana gives its custard a hint of citrus and cinnamon.
How to Make Crème Brûlée
This crème brûlée recipe is made with milk, cream, vanilla, eggs and sugar. You only need as equipment a saucepan, an oven, a whisk and 4 ramekins.
1st step: Flavor Milk
1. In a saucepan, pour 1 cup of whole milk.
2. Cut two vanilla beans in half lengthwise. Once opened, scrape the seeds inside with a knife and add them into the milk.
3. Add in a lemon peel. It is important that the lemon peel has no white part as it bitters. Tip: use a potato peeler or a vegetable knife when peeling the lemon.
4. Put on medium heat (level 6) and stir for 5 minutes until boiling. When it comes to a boil, remove from heat and set aside. Allow the milk to cool down to room temperature.
2nd Step: Turn On the Oven
5. Preheat the oven to 100ºC (212ºF).
3rd Step: Make the Cream
6. Get 5 medium size eggs and separate the yolks from the whites. In a bowl, add the yolks and, with the help of a whisk, stir very slowly so that the yolks don’t foam.
7. Add 6 tablespoons of sugar into the yolks and stir until the sugar dissolves. Keep in mind that the yolks must not froth or become pale.
8. Add 1 cup of heavy whipping cream into the yolks. Stir with the whisk (no beating!) until combined.
9. Pour the milk into the yolk mixture through a sieve. Stir gently with the whisk until blended.
10. Carefully pour the mixture into the ramekins. In this step, I used the strainer again to remove all the lumps. I do this so that the texture of the creme brulee gets smoother and finer.
11. Place the ramekins in the oven and bake for an hour and a half. Remember that these types of creams (crème brulee, Spanish custard, crema catalana) thicken as they cool down, so don’t worry if you see that the cream is not thick enough, or a bit liquid, when you take it out of the oven.
12. Take the cream out of the oven and let it cool to room temperature for about ten minutes. Then, put it to chill in the refrigerator for three hours. Keep in mind this resting time in case you want to serve the cream the same day or overnight.
4th Step: Make the Caramelized Crust
13. It’s time to make the caramelized, crunchy crust that we love so much! Before serving, sprinkle sugar on the surface of each ramekin. With a small kitchen blowtorch, carefully bring the blue flame close to the sugar until it becomes first liquid and subsequently turns golden brown. Et voilà! You have just made one of the most famous French desserts in the world, the creme brulee!
Cut two vanilla beans in half lengthwise. Once opened, scrape the seeds inside with a knife and add them into the milk.
Add in a lemon peel.
Put on medium heat (level 6) and stir for 5 minutes until boiling. When it comes to a boil, remove from heat and set aside. Allow the milk to cool down to room temperature.
Turn on the Oven
Preheat the oven to 100ºC (212ºF).
Make the Cream
Separate the yolks from the whites. In a bowl, add the yolks and, with the help of a whisk, stir very slowly so that the yolks don’t foam.
Add the sugar into the yolks and stir until the sugar dissolves. Keep in mind that the yolks must not froth or become pale.
Add 1 cup of heavy whipping cream into the yolks. Stir with the whisk (no beating!) until well combined.
Pour the milk into the yolk mixture through a sieve. Stir gently with the whisk until blended.
Carefully pour the mixture into the ramekins.
Bake for an hour and a half.
Take the cream out of the oven and let it cool to room temperature for about ten minutes. Then, put it to chill in the refrigerator for three hours.
Make the Caramelized Crust
Before serving, sprinkle sugar on the surface of each ramekin. With a small kitchen blowtorch, carefully bring the blue flame close to the sugar until it becomes first liquid and subsequently turns golden brown.
Poached pears in red wine is a classic dessert at home. This recipe belongs to Victor’s mother, who has already shared delicious recipes like this no bake cheesecake.
What Type of Pear to Use?
I use two types of pears to make this recipe: blanquillas (or water pears), which are harvested in summer, or Conference pear, which is harvested in autumn. The former are very watery and juicy, and the latter are sweeter.
Water pears, also known as “blanquillas” are typical Mediterranean. Today you can find them cultivated around the world though. Its most important characteristic is that, as soon as you start to peel it or bite it, it releases water by the pear. Once it is ripe to eat, its meat is very soft and exquisite.
It is in summer time when these pears are really harvested and distributed throughout Spain. If you want to eat a water pear, you can do it from June to December.
The other type is the Conference pear. although they do not release as much water, it does not mean that they are not delicious in flavor, it has a sweet taste and a slight acid touch. The best time to eat it is in autumn.
What Type of Wine to Use?
When making this recipe, I use a young Rioja wine. You don’t need to buy an expensive wine, because it will come out delicious anyway. Wine brands I use for this dessert: San Asensio and Palacio de Beltrus.
Make pears with wine for an elegant dessert! It is a simple and colorful dessert that will impress your guests.
How to Make Poached Pears in Wine
1. In a saucepan, pour a liter of wine, a tablespoon of sugar per pear (8) and 4/5 cup of water. First stir a little with a wooden spoon over low heat (level 4 on vitroceramic) and leave the lid on.
2. Peel 8 pears (blanquillas or conference) using a vegetable peeler, leaving the stalk on.
3. Once they are peeled, drop them into the hot liquid. Leave the pears to cook for an hour and a quarter over low heat (5 level) with the lid on, leaving it slightly ajar.
4. After an hour and a quarter, the pears should be tender and soft. With the help of the wooden spoon, pick them one by one by the stalk and place them in the dish where you are going to serve them. Stand them up for presentation.
5. Drizzle the pears with the wine syrup. If you see that the wine syrup is too liquid, leave it to cook for twenty more minutes to thicken. Et voilà! You have made delicious pears in wine!
You can serve them with whipped or liquid cream. I recommend serving them warm.
Pears in Wine Recipe
Pears are delicious when cooked in red wine. This classic recipe combines the sweet flavor of ripe pears with the rich taste of red wine.
This lemonade recipe is amazingly easy and quick to make. Don’t feel like squeezing lemons? Want to always have a pitcher of lemonade in your fridge? You are in the right place.
This homemade drink is:
Easy and quick to make.
You only need four ingredients to make the best homemade lemonade.
Neither too tart nor too sweet, this recipe has the perfect balance of lemon and sugar. This is a refreshing drink for a summer day!
How to Make Lemonade
It may seem that making this drink is easy (and it is!) , but you have to play with the measurements to get the right proportions.
If you add too much lemon, it can turn out too tart; if you pour too much water, it can turn out too watery. This lemonade recipe is deliciously balanced, so all you have to worry about is enjoying the summer!
Before you start, make sure you have the following equipment: a blender of at least 600 watts, a strainer, a pitcher and a wooden spoon.
Let’s get to it!
1. In the blender, add 5 ice cubes and crush the ice in 2 ten-second batches at maximum speed.
2. Wash 3 lemons and cut off both ends. Then, cut each lemon into four pieces, and toss them in the blender.
3. Add in 100 grams of sugar and one liter of water.
4. In 3 batches, beat at maximum speed for 1 second.
5. Using a strainer, pour the lemonade into a pitcher. And then add 250 ml of water, mint leaves and ice to taste. Stir with a wooden spoon. The mint gives it a touch, even more if possible, of freshness and menthol aroma that combines perfectly with the flavor of the lemonade. Et voilà! Enjoy the summer!
This classic chocolate mousse may become the ultimate dessert for dinner parties this summer. This mousse is light, smooth and frothy.
Mmmm… there’s something about this French chocolate dessert. I don’t know if it’s the taste or the texture, or the combination of both, but it always leaves me wanting more. When I finish my portion, I’m satisfied but … I can’t help but look at the others to see if they finish it or need a little help!!
Few desserts leave me with this feeling, so I launch a warning to navigators: this dessert can become addictive!
If you’ve made more recipes from this blog, you’ll know about my passion for sweet treats and, above all, for chocolate.
Here are some other chocolate desserts to encourage you to try, if you haven’t already!
Will you be able to resist the magic of its texture and intense chocolate flavor?
Once you have made this chocolate mousse, you will feel like the chef of any French restaurant in the heart of Paris.
As you savor the mousse, and notice how it melts on your palate, the intensity of the chocolate will conquer your senses and (possibly) take your imagination to visit magical places such as la tour Eiffel or the pedestrian streets of the French capital.
Last summer was another mousse the star dessert on the blog. It was a success because of its simplicity and creaminess. It is another type of mousse with a different texture made with condensed milk.
Therefore, I thought it would be a good idea to propose chocolate mousse as this summer’s dessert.
Although chocolate mousse is a dessert that is eaten throughout the year, this time we are going to put it in the freezer for 60 minutes so that it has a refreshing touch, without losing the intensity of the chocolate.
How to Make Chocolate Mousse
This delicious chocolate dessert is made with only 4 ingredients, so it is important that they are of high quality and at room temperature.
Butter at room temperature
Eggs at room temperature
1. In a bowl, add 200 grams of dark chocolate and 40 grams of butter, both in small pieces, and melt in a bain-marie or in the microwave for 1 minute. If there are any lumps in the mixture, stir with a wooden spoon to dissolve them. Chocolate can burn in the microwave, so it is best not to overdo it and just stir until the chocolate and butter small pieces are dissolved. Let the mixture sit cool at room temperature.
2. Separate the egg whites from the yolks. Remember that eggs (2) must be at room temperature.
3. In a separate bowl, beat the egg whites until stiff with a hand held mixer. Add in one teaspoon of sugar at the end until dissolved.
4. Add the 2 egg yolks to the chocolate, which is already at room temperature, one by one. Stir with a wooden spoon until the yolk is dissolved and well combined. You shouldn´t see any trace of yolk.
This next step is very important to create the texture of the chocolate mousse..
5.Add the meringue to the chocolate in 3 phases. In the first phase, add 1/3 of the meringue and stir quickly with the wooden spoon until combined. Once integrated, add in another third of meringue and stir more slowly until combined. Then, carefully add the remaining meringue and combine both mixtures with slow folding movements, a bottom-to-top and top-to-bottom motion, until well integrated.
6. Pour the mixture into small glasses, cover them with cling film and put them to chill in the freezer for 1 hour.
7. Take them out of the freezer and sprinkle chocolate on top to decorate and give a crunchy touch to the dessert. Et voilà! You have made a delicious chocolate mousse.
Chocolate Mousse Recipe
This delicious chocolate mousse is made with only 4 ingredients. Its texture and flavor makes this French dessert addictive!
In a bowl, add dark chocolate and butter in small pieces, and melt in a bain-marie or in the microwave for 1 minute.
Separate the egg whites from the yolks
In a separate bowl, beat the egg whites until stiff with a hand held mixer. Add in one teaspoon of sugar at the end until dissolved.
Add the egg yolks to the chocolate one by one.
Add 1/3 of the meringue and stir, with the wooden spoon, quickly and in circles until integrated. Once integrated, add in another third of meringue and stir more slowly until combined. Then, carefully add the remaining meringue and combine both mixtures with slow folding movements until well integrated.
Pour the mixture into small glasses, cover them with cling film and put them to chill in the freezer for 1 hour.
Take them out of the freezer and sprinkle chocolate on top to decorate and give a crunchy touch to the dessert. Et voilà! You have made a delicious chocolate mousse.
In my family, we’ve been eating buñuelos for as long as I can remember!
Blanca, isn’t the shape of buñuelos round? Buñuelos is a traditional dessert that is prepared in different ways both in Spain and in Latin American countries. However, this buñuelos recipe come from southern Spain, and they are characterized by having a hole in the middle.
These crispy fritters are known in some places as the Spanish doughnuts.
This traditional dish is part of our family customs. When Christmas arrives, we all get together in Arcos de la Frontera to celebrate the beginning of the holidays.
My great aunt Chari invites us all to go to her house in Arcos, which has a very large patio, and that is where they fry buñuelos to celebrate the beginning of the Christmas holidays. We call this la buñuelada.
As soon as the buñuelos are removed from the boiling oil, they are drained and dusted with sugar. Then, they pass them around on trays and, we all chat about on how the year has gone and their new resolutions for the coming year, while eating these sweet treats.
The magic touch is to eat them with hot chocolate, as it is a bit chilly outside in the patio at this time of the year.
This is a tradition similar to that of churros, but here in Arcos it is made with buñuelos.
The way of making the batter and frying these fritters is a real art. However, it is a traditional dessert that is prepared in different ways both in Spain and in Latin American countries.
I share with you this original buñuelos recipe from the south of Spain so that you can live, in the best possible way, the incredible experience that we all spend together in la buñuelada at Christmas time.
How to Make Buñuelos
Buñuelos is a Spanish classic dessert made from basic ingredients such as flour, water, salt and yeast. In the elaboration process, it is very important to follow this recipe instructions to make the batter well and to fry them so that they come out fluffy, light, not too fatty and well done inside.
1. In a large bowl, add 250 ml of warm (not boiling) water, a teaspoon of salt and 50 grams of fresh yeast. Dissolve.
2. Add in 250 grams of flour and integrate by hand.
3. Add in the remaining water (750 ml) and flour (750 ml) and integrate by hand.
How to Make the Batter?
According to this old buñuelos recipe, preparation of batter is key to get fluffy and light buñuelos. The texture of the batter is neither solid nor very liquid, it is rather sticky. The way you mix the batter is very important: with an open hand, you pat the batter until well combined, without flattening or kneading. You mix with an open hand until all the flour is integrated. Plus. you will notice that it sticks to your hand as you mix.
4. When the mixture is free of flour lumps, cover it with a cloth and let it rest for an hour to rise. Do not cover it with cling film since it is important that air enters. Then, place the bowl near a heat source. I place it in the oven turned off for an hour. When the hour has passed you will see that the dough is bubbling and higher, so much so that it may be touching the cloth. Keep in mind that the dough will rise.
Now you have the buñuelos batter ready to fry!
5. Pour plenty of sunflower oil in a saucepan, and put it over high heat (level 8 on glass-ceramic).
6. Place a small bowl filled with water and salt next to the saucepan. This is to wet your hands so that the batter does not stick to your hand before frying it.
7. When the oil is hot, with both hands moistened, grab and stretch the batter and with your thumbs make a hole in the middle. Once you have made the hole in the center carefully drop it into the hot oil.
8. Fry buñuelos one at a time until golden brown on both sides. When one side is browned, after about 45 seconds, flip it over to brown the other side. In total, one buñuelo fries in a minute and a half. Use a skimmer to turn them over.
9. When you take them out, leave them on paper towel to absorb the excess oil. Then, sprinkle sugar on top and serve them. Et voilà! You have just made delicious buñuelos in the traditional style!
No two buñuelos are alike, each one has its own shape!
Classic Spanish Buñuelos Recipe
This buñuelos recipe comes from southern Spain and they are characterized by having a hole in the middle!
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