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.
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.
Caramel
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.
Tart Filling
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.
Assembly
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.
Caramel
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.
Tart Filling
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.
Assembly
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.
I love this dessert! 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.
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.
In a saucepan, pour a liter of wine, a tablespoon of sugar per pear and a glass of water. First stir a little with a wooden spoon over low heat and then leave the lid on.
Peel the pears, leaving the stalk on.
Drop them into the hot liquid. Leave the pears to cook for an hour and a quarter over low heat with the lid on, leaving it slightly ajar.
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.
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.
Dark chocolate
Butter at room temperature
Eggs at room temperature
Sugar
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.
I decided to bring these crepes with creme suzette to that dinner… and they were a hit!
If you want to make a special meal, these crepes are an ideal option to surprise your guests.
Crepes Must Always Be Flambéed ?
They do not always have to be flambéed. It is true that the origin of these pancakes comes from an unintentional flambéing accident; however, they are just as delicious in case you don’t want to flambé them. You can add the liqueur while making the sauce.
Who Invented Crepe Suzette ?
The most widespread legend about the origin of this dessert claims that, while a maitre was preparing some crepes for King Edward VII, at that time Prince of Wales, a tangerine liqueur that was nearby accidentally spilled and ignited in the crepes. As a consequence, this dessert was a great success among the diners, and the prince decided to name it after a young girl who was accompanying them. Her name was Suzette.
What Liqueur Is Commonly Used To Make Crepes Suzettes?
Originally, the liqueur used was Curaçao, but nowadays is commonly used Grand Marnier or Cointreau. Some people make these crepes with brandy or rum as a substitute.
How To Flambe Crepes Suzette ?
Once the crêpes have been soaked in the Suzette sauce, and always with the extractor hood off, pour the liqueur and flambé crepes with the help of a lighter or a blowtorch. They can be flambéed in the pan or in front of the guests by pouring the orange liqueur at the last moment.
How to Make Crepes Suzette
To make this dessert, three parts must be taken into account: crepes, suzette sauce and flambé.
Crepes
1. Melt 50 grams of butter in the microwave for 40 seconds. Set aside.
2. In a hand blender jar, add half a liter of whole milk, 3 eggs, 250 grams of flour, a teaspoon of salt, 10 grams of sugar and the melted butter. Beat with a hand blender on medium speed until no lumps.
3. Strain the mixture and let it sit for one hour at room temperature, or half an hour in the refrigerator if you do not have time.
4. Once the resting time is up, put a small knob of unsalted butter in a 9.5 inch frying pan over medium high heat and wait for the butter to melt. Then, with a paper towel, spread the butter all over the pan.
5. With the help of a ladle, pour some crepe batter into the pan and tilt and turn the pan so that the mixture is evenly distributed.
6. Let the crepe cook, without touching it, for about one minute. Lift the edge a little with the help of a skimmer spoon and, when you see that it is golden brown, turn it over and wait a few seconds until the other side is also done. Remove the crepe from the heat and start again with another one.
Creme Suzette
7. Peel and cut the skin of an orange very thinly and then, with 2 oranges, make a juice.
8. In a frying pan over medium heat, add 100 grams of sugar and 100 grams of softened butter. Stir until it begins to caramelize. When it starts to change color, pour in the orange juice and the cut orange peel. Tip: if you do not want to flambé, you can add a splash of Cointreau in this step.
9. When the sauce starts to thicken, it is time to dip the crepes in the sauce. Soak each crepes in the sauce and then fold them twice.
Flambé Crepes Suzette
10. With the hood off, drizzle a splash of Cointreau over the crepes and flambé. Et voilà! You have just made delicious crepes suzette.
The original crepe suzette is flambéed, but if you don’t want to do this last step, that’s okay, the crepes will already be delicious! What you can do is to add the liqueur when you make the sauce.
If you like crepes, this other crepes recipeis ideal to make a delicious afternoon snack for your loved ones.
Crepes Suzette Recipe
Crepes suzette is a must dessert in your recipe book.
In a hand blender jar, add whole milk, eggs, flour, salt, sugar and the melted butter. Beat with a hand blender on medium speed until no lumps.
Strain the mixture and let it sit for one hour at room temperature.
Once the resting time is up, put a small knob of unsalted butter in a frying pan over medium high heat and, with a paper towel, spread the melted butter all over the pan.
With the help of a ladle, pour some crepe batter into the pan and tilt and turn the pan so that the batter is evenly distributed.
Let the crepe cook for about one minute. When you see it is golden brown, turn it over and wait a few seconds until the other side is also done. Remove the crepe from the heat and start again with another one.
Creme Suzette
Peel and cut the skin of an orange very thinly and then, with 2 oranges, make a juice.
In a frying pan over medium heat, add sugar and butter. When it starts to change color, pour in the orange juice and the cut orange peel.
When sauce starts to thicken, it is time to dip your crepes in the sauce. Soak each crepe in the sauce and then fold them twice.
Flambé
With the hood off, drizzle a splash of Cointreau over the crepes and flambé. Et voilà! You have just made delicious crepes suzettes.
This recipe for fried plantains with orange sauce, or platanos fritos, won´t leave you indifferent!
What I like about our grandmothers’ desserts is that they were made with basic products. Who doesn’t have sugar, bananas and oranges at home? You only need these three ingredients to make a real delicacy.
This is another recipe from Victor’s grandmother, Nona, who is delighted to be able to contribute her bit to this blog. Thanks Nona! Another of her famous recipes is this recipe for chocolate cake.
How to Make Fried Plantains with Orange Sauce
1. Make an orange juice with 2 oranges.
2. Grease a frying pan with a tablespoon of butter and put it over medium-low heat (level 4 on glass-ceramic). Tip: Use a frying pan in which the plantains fit. For this dessert I use a 9.5 inch pan.
3. Slice 2 bananas lengthwise.
4. When the butter starts to foam and sizzle a little, put the plantains with the cut side down. Let them cook for 12 minutes.
5. When the 12 minutes are up (it starts to smell good!), add orange juice until it covers half of the bananas. Then add 1 tablespoon of sugar per banana, and soak the banana loin with the juice from the pan. Let the sauce cook for 25 minutes over medium heat.
6. The sauce that is being made is like a kind of syrup. You can shake the pan a little so that the sauce is well distributed. When you see that it has thickened during this time, without caramelizing, it´s time to remove it from the heat. Et voilà… and in a very simple way you have just made delicious fried plantains with orange sauce.
The texture of the sauce is thicker than syrup and less thick than caramel. If you see that it caramelizes too soon in the pan, add a little more orange juice.
The texture of the banana at the end should not be hard, but soft as shown in the photo above. If you see that it is hard it needs to be cooked a little more in the pan.
These platanos fritos are served warm and with just the sauce taste delicious. However, you can add either whipped or liquid cream as an accompaniment if you want.
I love this recipe for fried bananas, it’s super easy to make and you don’t need a lot of time. I hope you enjoy it savouring it´s incredible texture and flavour!
Grease a frying pan with a tablespoon of butter and put it over medium-low heat.
Slice 2 bananas lengthwise
When the butter starts to foam and sizzle a little, put the plantains with the cut side down. Let them cook for 12 minutes.
When the 12 minutes are up (it starts to smell good!), add orange juice until it covers half of the bananas. Then add 1 tablespoon of sugar per banana, and soak the banana loin with the juice from the pan. Let the sauce cook for 25 minutes over medium heat.
When you see that the sauce has thickened , it´s time to remove it from the heat. Et voilà! You have just made delicious fried plantains with orange sauce.
All the recipes on this blog have been made with ❤️
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