I had always assumed fruit tarts were hard to make because they look so fancy, until I tried making one and learned that, actually, they’re about as simple as a homemade dessert can get. The
This lovely apple custard tart recipe combines a crisp butter crust with creamy custard and tart baked apples for a French alternative to classic apple pie.
This Gluten-Free French Apple Cake, adapted from Cook's Illustrated, has a rich custardy bottom, a light cake layer and a crisp sugary topping. Serve it warm, or at room temperature--either way with a scoop of vanilla bean ice cream or a dollop of whipped cream.
This amazing French apple crumble pie is ‘impossible’ because the batter separates in the oven into a base, custardy centre and crumbly top.
What could be better than waking up to the smell of French toast in the morning? How about French toast that is made with apple pie filling and topped with cinnamon sugar? If you have an air Fryer, you can easily make this delicious breakfast dish. Check out the recipe below to learn how!
Apple Pie Fries are a fun dessert that look like french fries but taste like apple pie! Pie crust cut into strips, filled with apple filling then baked.
Mixed in one bowl this French Country Apple Cake bakes up with a custardy middle filled with apples and a crackly walnut and sugar topping.
The sponge cake. Humble in looks, delicious in taste but a nightmare to make. If you’re anything like me, you’ve probably made hundreds of sponge cakes and had hundreds of fails too. One of the best sponge cakes I’ve ever had was made by my friend’s grandmother. Sandwiched with cream and jam, the cakes were at least 10cm tall each and full of so much air, it was like eating what I’d like to imagine clouds taste like. It was at this moment I assumed that sponge cake success only happens to those over 70. But, after a few trials and errors, I managed to perfect my sponge cake and now it’s one of my most requested cakes! Making sponge cakes requires few ingredients, but it’s all about technique. So here are some tips for making the perfect sponge cake. P.S. Here, we’re talking about the genoise sponge. For a simpler, sturdier sponge, I recommend a Victoria sponge. 4 tips for making the perfect sponge cake Don’t grease the cake tins I know this goes against everything you’ve ever learnt about baking, but it’s fun to sometimes break the rules. When lining your tin, you can oil the bottom so the baking paper sticks… but avoid oiling the sides. The ungreased sides help the sponge batter ‘climb’ up the sides. If you grease the sides, you may find the cake will collapse around the edges. Beat in as much air as possible When it comes to that signature light-as-a-feather sponge texture, you need to beat in as much air as possible. Taste.com.au’s recipe developer, Alison Adams, says: “This is best done in the first stage of making sponge cake where you make the foam.” To start, make sure your eggs are at room temperature – eggs at room temperature whip up better than those straight from the fridge. Pop your eggs and sugar into a stand mixer, or use electric beaters (this is not the time for manual whisking) and beat for at least six minutes – basically, until the mixture reaches the ribbon stage. Alison explains: “You can tell you’ve reached the ribbon stage when you lift the beaters, the batter falls back down, and a trail of batter sits on the surface for a few seconds before dissolving back into the mixture”. Fold in flour gently Folding the flour into the egg mixture is the make-or-break stage of sponge-making. Sponge cake is all about air, so when folding in the flour you need to make sure you’re keeping in as much air as possible to avoid a deflated sponge. This is done by triple-sifting the flour to make sure it’s as light and clump-free as possible (I know you hate sifting, but DON’T skip this unless a lifeless sponge is your desire). Sift the flour over the egg mixture and start folding in the flour using a large metal spoon. Alison tells us: “To fold you want to fold in a capital ‘D’ shape.” This will ensure your folding in the flour that’s on the edges and through the middle of the mixture. Once you’ve made one ‘D’, turn the bowl 45 degrees – continue this until all the flour has been incorporated. The final steps Once you’ve gently poured the mixture between two tins, spin the cake pans to ensure the air bubbles are evenly distributed. Then, to check when the cakes are ready, lightly touch them and see if they spring back (don’t insert a skewer as that may cause deflation). When the cakes are ready, let them sit in the pan for 10 minutes before “turning them out on a wire rack lined with baking paper, to avoid wire marks on the cakes”, explains Alison. If you find the cakes are sticking due to the lack of grease, run a palette knife or butter knife around the edge. Ready to make your best sponge cake ever? Use these tips and try out our basic sponge cake recipe More sponge cake recipes: Chocolate sponge cake with honey caramel mascarpone and figs Passionfruit sponge cake Tropical sponge cake
This French-style apple tart, also known as tarte tatin, features caramelized apples baked in a buttery pastry crust. Serve it warm with a dollop of whipped cream for a classic dessert.
Choose a full-flavored baking apple, and one that won't fall apart once baked. A trip to the apple stand at your farmers' market would be a good place to get advice about a local variety that's good for baking. You want one that's full-flavored, and to my taste, on the tart side. (If you like sweet apples, you could certainly use those.) I offered up a few varieties that are widely available in the post. To dial down the richness, you can swap out half-and-half for the cream in the recipe. Calvados is apple brandy from Normandy. You can substitute another apple brandy. If they're not available, you can use brandy, Cognac, or dark rum. If avoiding alcohol, omit the brandy and double the vanilla extract, although the tart gets its name, and flavor, from the brandy, so the taste will be different.
This Apple Crepes recipe is perfect for fall. The thin French pancakes are filled with a gooey caramel apple compote with toasted cinnamon pecans. These apple pie crepes make the perfect treat any time of the day. Top them with vanilla ice cream for dessert crepes that everyone will be talking about!
I had this idea to make apple pie stuffed French toast so we woke up this weekend and made it. It was absolutelyyyyy delicious. I couldn’t help to think it would be delicious for dessert with vanilla ice cream. Scroll down for the recipe.
This French Apple Tart is simplicity at it's finest and the best way to use your fall apples.
A tender, buttery, rum-flavored crumb nestled with big chunks of apples makes the Classic French Apple Cake a delicious staple. Right before baking, the cake gets dusted with sugar to create a sign…
Next up in my series of great French Desserts for Two recipes: my French Apple-Crumble Tart for Two.
Barely adapted from Dorie Greenspan on Epicurious
A crunchy but also luxuriously moist apple cake is topped with a velvety maple ginger custard sauce with a hint of spiced rum. For the custard maple and fresh ginger is steeped in the milk. This really brings out the warmth and spice and highlights the tartness of the apple in the cake.
This recipe for custard apple tart is the perfect treat for fall. With the flavors of an apple pie and the lusciousness of a tart, it is the perfect blend. The apple slices make it the most beautiful desert, and while it looks detailed and difficult, this tart is incredibly simple to make.
For those moments you're craving something a little extra.
Like an apple pie without the pan, this rustic French apple tart features a buttery, flaky crust cradling a thin layer of cinnamon-scented apples.
Like an apple pie without the pan, this rustic French apple tart features a buttery, flaky crust cradling a thin layer of cinnamon-scented apples.
A crunchy but also luxuriously moist apple cake is topped with a velvety maple ginger custard sauce with a hint of spiced rum. For the custard maple and fresh ginger is steeped in the milk. This really brings out the warmth and spice and highlights the tartness of the apple in the cake.
A classic French dessert you can make at home. Apple slices are baked on a layer of pastry cream in a sweet shell, then garnished with apricot glaze.
Like an apple pie without the pan, this rustic French apple tart features a buttery, flaky crust cradling a thin layer of cinnamon-scented apples.
This Gluten-Free Apple Crisp is proof that healthier desserts don’t have to be boring. Made of melty apples under a crisp gluten-free topping of ground almond, oats and pecans, this rustic dessert …
A classic French dessert you can make at home. Apple slices are baked on a layer of pastry cream in a sweet shell, then garnished with apricot glaze.
The perfect ending to a summer barbecue, this cake is light, fruity, and just the right amount of sweet. Best of all, it comes together quickly and easily.
I had always assumed fruit tarts were hard to make because they look so fancy, until I tried making one and learned that, actually, they’re about as simple as a homemade dessert can get. The
A crunchy but also luxuriously moist apple cake is topped with a velvety maple ginger custard sauce with a hint of spiced rum. For the custard maple and fresh ginger is steeped in the milk. This really brings out the warmth and spice and highlights the tartness of the apple in the cake.
Französischer Apfelkuchen - Gateaux invisible aux pommes - saftig, fruchtig, ganz einfach - gelingsicheres Rezept!
