Sweet Tarts, Pies & Galettes

  • Gluten-Free Apple Crisp

    by Audrey

    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 is pure comfort. I love how it’s a snap to prepare, it doesn’t have to look perfect and it’s a delicious crowd pleaser.

  • Galette des Rois (French King Cake)

    by Audrey

    Before wrapping up the holidays, there is one final occasion the French take to eat and rejoice: the Fête des Rois, or “Feast of the Kings.” Set on January 6, the day of the Epiphany (honoring the arrival of the Three Wise Men in Bethlehem), this celebration involves eating a Galette des rois, or king cake—two circles of buttery puff pastry filled with sweet, creamy frangipane—in which a trinket, called a fève, has been hidden.

  • Apple Cinnamon Galette

    by Audrey

    Here’s to Fall baking at its best! This Apple Cinnamon Galette, or a “Tarte Rustique” as we call it in France, holds all the deliciousness of an apple pie but with half the work. This rustic-looking fruit tart features a flaky all-butter crust, folded in a free form manner over crisp apples. It is an uncomplicated Fall dessert that doesn’t require much time to assemble nor does it require a pie dish. It’s laid-back, comforting and always a crowd pleaser. 

  • Peach and Blueberry Galette

    by Audrey

    A Galette, or a “Tarte Rustique” as we call it in France, is one of the easiest ways to showcase Summer fruits at their prime – and this Peach and Blueberry Galette is a perfect example of it. This rustic fruit tart features a flaky all-butter crust, folded in a free form manner over ripe Summer fruits. It is an uncomplicated dessert to make during these late-Summer nights, and it doesn’t require much time to assemble. A dollop of whipped cream or a scoop of vanilla ice-cream on top will…

  • Apricot Frangipane Tart

    by Audrey

    This Apricot Frangipane Tart is a French Summer classic, through and through. Made with ripe apricots baked in an almond frangipane over a buttery crust, it is a favorite to bake in French households during stone fruit season. The nutty and creamy texture of the Frangipane filling is so satisfying and perfectly complements the sweet tartness of the apricots. Top this tart with a light dusting of icing sugar, and it will look straight out of a bakery. 

  • Lemon-Lime Basil Tart

    by Audrey

    This Lemon-Lime Basil Tart is a summer twist on my Classic French Tarte au Citron, which is one of the most popular recipes on this blog. The basil infused lime filling tastes both fresh and creamy, and is the perfect pairing to a crisp buttery pâte sucrée, made the true French way. This Tart is perfectly zesty, not too sweet, and makes for a refreshing dessert on a hot Summer day.

  • Spring is here, and we are embracing a timeless basic today – the Classic French Strawberry Tart, known in French as “Tarte aux Fraises”. This traditional French dessert combines a buttery pastry crust with juicy ripe strawberries arranged on a layer of velvety crème pâtissière. Come Spring and strawberry season, you will find this tart in almost every boulangeries (bakeries) in France. This is a no-fuss tart that looks fabulous with a brushing of apricot glaze on the strawberries for a pretty sheen.

  • Apricot Almond Flan (Flaugnarde)

    by Audrey

    When life gives you Apricots, make an Apricot Flaugnarde! This dessert hailing from the Limousin region, in south-central France, is a delicious variant of the Cherry Clafoutis – but made with Apricots. Resembling a large pancake, this dessert is made with seasonal stonefruits placed in a buttered dish, covered with a flan-like batter and baked until puffy. A “Clafoutis” is in fact the name given to this dessert when made with cherries, while “Flaugnarde” (also spelled Flognarde) is the name given when made with apricots, plums, peaches or apples and…

  • Raspberry Pistachio Frangipane Tart

    by Audrey

    Nothing screams mid-Summer louder than a vibrant Raspberry Tart, don’t you agree? And this couldn’t be any truer in France where you’ll find Classic Raspberry Tarts with Crème Patissiere (vanilla cream) grazing most French bakery stalls all throughout the Summer. Inspired by the latter, today’s dessert includes a layer of pistachio Frangipane instead of the classic Crème Patissiere. The creamy pistachio and almond filling (pistachio frangipane) brings richness and nuttiness that makes it a perfect canvas for fresh, seasonal raspberries. I often say it, but this dessert is far more…

  • Spiced Berry Jalousie Tart

    by Audrey

    If you’re as fond of flaky pies bursting with fruits as I am, you’re in for a treat! This Jalousie Tart is named after its slatted puff-pastry top that allows the fruit filling to peek through, reminiscent of Jalousie shutters. In this lovely Spring variation, the crisp buttery puff-pastry encompasses an irresistible spiced berry filling bursting with sweetness and zing.

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