What is a Tarte Soleil?

A Tarte Soleil, which literally translates to “Sun Tart” in English, is a savory puff pastry appetizer that is typically made in the shape of a sun. It’s often served as a decorative and delicious centerpiece at parties, gatherings, or special occasions like Christmas and New Year’s Eve.

The basic structure of a Tarte Soleil involves a sheet of puff pastry, covered with a filling and then roofed with a second sheet of puff pastry. Then comes the fun part… The filling can vary and be customized to you liking! It often includes ingredients like cheese, herbs, spices, sometimes the addition of spinach, sun-dried tomatoes, pesto – or smoked salmon!

The two layers of pastry are then cut into a sun-like shape with radiating rays, which are twisted to create the appearance of a sun. I know this may sound a bit complex to do, but I assure you it is not! The pastry is then baked until golden brown.

Tarte Soleil is a always an impressive appetizer or snack to bring to the table. I love how it’s visually striking and always a conversation starter. Guests get to tear off each piece (the sun rays) which makes it interactive and fun.

This is one of my favorite recipes to make especially over the Holidays when hosting people. I am really excited to share this recipe with you today!

Ingredients you’ll need for this Smoked Salmon Cream Cheese Tarte Soleil

A Tarte Soleil is a versatile dish, including any filling of your liking – but this smoked salmon and cream cheese version has to be one of my favorites. The combination of the buttery, flaky pastry with the creamy savory filling and the rich flavor of smoked salmon is heavenly. Here are the ingredients you’ll need to create this show-stopper at home.   

1. Puff pastry. You need two 12-inch (30cm) circles of puff pastry. Homemade or store-bought work well here. In France, puff pastry sheets usually come already round – which truly makes this recipe a breeze to create at home. In the US and Canada, in my experience, puff pastry sheets usually come rectangular or square. So you’ll need to roll out the sheets to 12×12-inch squares and cut them into circles of 12-inch diameters. Read the FAQs below for more tips on store-bought puff pastry.
2. Cream cheese. Opt for a plain, full-fat cream cheese such as Philadelphia Original. And if you’re wondering if we have Philadelphia in France – yes, we do! With the rise of American baked goods in France (ie. cheesecake), cream cheese is becoming easier and easier to find these past few years.
3. Shallot. One shallot, finely diced, adds a nice bite to the cream cheese filling.
4. Chive. Because cream cheese and chive simply go hand in hand.
5. Black pepper. I like to add a crack of pepper to the cream-cheese filling. However, no added salt is needed, as smoked salmon is typically salty enough.
6. Smoked salmon. About 6 thin slices of smoked salmon are enough to cover the entirety of a pastry sheet. Note that you can use smoked trout too, which is often more affordable.
7. An egg yolk and one tablespoon of milk. Whisked together with a fork for brushing the puff pastry top.
8. Poppy seeds. Although optional, the tart is finished with a sprinkle of poppy seeds, a taste which marries well with cream cheese and smoked salmon. Sesame seeds or everything bagel seasoning would work great too here.

Frequently Asked Questions

Can I use a store-bought puff pastry crust?

Yes, absolutely. For convenience and to save time, I honestly often rely on store-bought puff pastry. 

When shopping, my best advice is to seek out an all-butter puff pastry. You can do so by simply looking at the ingredient list on the pastry package. Puff pastries made with oil and/or shortening (partially or fully) will almost always taste inferior than all-butter. The best all-butter frozen puff pastry brand I recommend is Dufour. 

Pre-made store-bought puff pastry almost always comes frozen. I recommend you take it out of your freezer the day prior to baking, and let it thaw overnight in the fridge. A slow overnight thawing will prevent cracks in the sheet when you unroll it. 

Once you are ready to make the Tarte Soleil, take the puff pastry sheets out of the fridge and act fast when rolling out the sheets and forming the twists. Puff pastry warms up quickly and can get sticky. 

Can I prepare the Tarte Soleil ahead?

Yes, you can prepare this tart ahead, up to the point when it goes in the oven to bake. Once the tart is assembled and formed, you can transfer it to the fridge for up to 6 hours.

This is a great recipe to make ahead if you’re having guests over! You can prepare the tart, store it in the fridge, and simply pop it in the oven when your guests arrive. You will then serve a freshly baked, crisp tart while not spending much time in the kitchen.

How to store this Tarte Soleil ?

Like most puff pastry baked goods, the Tarte Soleil is best enjoyed right when it comes out of the oven. Puff pastry loses its crispness after a few short hours. However, if you have any leftovers, you can still store it in the refrigerator or in the freezer.

• In the refrigerator: store the (cooled) tart in an airtight container in the fridge for up to 4-5 days. I don’t recommend re-heating it in the microwave, which can make the pastry soft. Instead, reheat in the oven for about 5-10 minutes at 350°F (180°C) until crisp. 
• In the freezer: store the (cooled) tart in a freezer-friendly airtight container and place it in the freezer for up to 3 months. To reheat, let it thaw in the fridge before heating them through in the oven. 

Audrey’s tips:

• Ideally, defrost your store-bought frozen puff pastry overnight in the fridge. This slow thawing process prevents the dough from cracking.
• Puff pastry warms up quickly and can get sticky, so keep each sheet rolled in the fridge up until you need it. Act fast when rolling it out, cutting it round and transferring it into the fridge. Once filled, likewise, act fast when cutting out the “sun rays” and twisting them. If you feel the dough is getting too sticky to work with, simply pop it in the fridge for 10 minutes to firm up again.
• Make sure you use a very sharp knife or pizza cutter to form the sun rays.

I hope you’ll love this Smoked Salmon Cream Cheese Tarte Soleil recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More French appetizer recipes: 

• Gruyere Cheese Twists (Torsades au fromage)
• French-style Deviled Eggs (Oeufs Mimosa)
• Classic French Salmon Rillettes
• French Cheese Puffs (Gougères)
• Brie en Croûte with Cranberries, Nuts and Thyme
• Roasted Red Pepper Dip from Provence (Poivronade) 
• Ham, Cheese and Olive Bread 
• Sardines and Cream Cheese Rillettes 
• Eggplant Caviar Dip

Smoked Salmon Cream Cheese Tarte Soleil

Print Recipe

Serves: 8-12 Prep Time: 20 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 11 voted )

Ingredients

2 (13-oz [370-g]) packets ready-rolled puff pastry, thawed if frozen
2/3 cup (150g) cream cheese, cold
1 shallot, peeled and diced
16 chive sprigs, finely chopped
¼ tsp freshly ground black black pepper
6 ounces (170g), smoked salmon, sliced
1 egg yolk
1 tbsp (15ml) milk
1 tbsp poppy seeds

Instructions

Preheat your oven to 350°F (180°C) with a rack in the middle. Line a baking sheet with parchment paper.

Step 1 - Prepare the filling. In a small bowl, stir together the cream cheese, diced shallot, chopped chive and black pepper. Set aside in the fridge.

Step 2 - Prepare the puff pastry. Roll out the first sheet of puff pastry onto a large piece of parchment paper to a 12x12 inch (30x30cm) square. Then, cut the pastry into a 12-inch (30cm) circle. You can do so free-handedly or you can place a round object over the pastry (ie. a large plate or Dutch-oven lid) and use a sharp knife to trace the circle. Transfer the pastry round, still on the parchment paper, onto a baking sheet and set in the fridge. Repeat with the second sheet of pastry, to get two same-size dough rounds.

Step 3 – Assemble the tart. Take the first pastry circle out of the fridge. Spread the filling evenly over top, leaving a 1-inch border all around. Cover with the smoked salmon slices. Carefully place the second pastry circle on top and lightly press the border to seal.

Whisk together the milk and the egg yolk, and brush it atop the tart. Sprinkle evenly with poppy seeds.

Step 4 – Set a small glass upside down in the middle of the pastry circles (to make the sun’s “body”). Using a sharp knife or pizza cutter, cut away from the glass in quarters. Then, cut each quarter into 4 equal strips – making 16 strands (“rays”) in total.

Step 5 – Gently twist each strand a few times to form twists. Remove the glass from the center and poke a little hole in the center (for steam to release from when baking).

Bake for 30 to 35 minutes, until puffed and golden brown. Transfer onto a serving platter and serve immediately.

The post Smoked Salmon Cream Cheese Tarte Soleil appeared first on Pardon Your French.

The Recipe

This baked brie en Croûte is a great communal appetizer, especially over Winter, when we yearn for warm, comforting bites. I love how this recipe is quick and straightforward to make, yet turns into such a rich, decadent appetizer. The flakiness of puff pastry pairs perfectly with the gooey, melty cheese inside. Sweet honey and cranberries, crunchy nuts and floral thyme all add another level of deliciousness, while balancing out the richness of the pastry and cheese. 

This recipe can be prepared the day of or up to 24 hours ahead (before baking), which I think makes it a great appetizer if you plan on hosting guests and need to manage your time in the kitchen. 

That being said, before diving into it, I wanted to give you some answers to some of the most common questions you may ask about this recipe. Read below to see what brie to choose, how to serve or reheat this brie en croûte, along with a few more tips. And if you have any other question, feel free to leave a comment!

Common Questions about Brie en Croûte 

What brie should I choose for this recipe?

Brie is a soft-ripened, cow-milk cheese that originated in France. It has a creamy interior with a bloomy rind of white mold that is perfectly edible. 

Authentic French brie wheels, found in France, are made with raw milk and taste rich and earthy. These unfortunately don’t qualify for US importation as they’re made with raw, unpasteurized milk. French Brie wheels found in the US are a stabilized version of brie made with pasteurized milk. In my experience, these are generally quite similar in taste and texture to French bries, although milder in taste and with a longer shelf life. They come at an affordable price in North America and can be found in virtually every grocery store. 

For making a Brie en Croûte, I recommend you look for a wheel of brie labeled « triple-crème » (triple-cream). A triple-crème contains a minimum of 75% of butterfat and generally around 40% saturated fat, which is similar to the percentage of fat in heavy cream. This means the brie will turn utterly melty and creamy once baked. This is especially important as, as mentioned above, brie found in the US contains stabilizers, which prevent them from softening. So when using a triple crème (vs. a double cream with a minimum of 60% of butterfat content), you know the inside of your Brie en Croûte will turn just perfectly gooey. 

A Note about Brie vs. Camembert 

Brie and Camembert are both soft-ripened cheeses made from cow’s milk. Their flavors and looks are a bit similar– although camembert wheels are typically smaller than brie and taste deeper in flavor. 

That said, although Camembert and brie may appear very similar, I don’t recommend using a camembert wheel for this recipe. Brie has a higher fat content than camembert, as more cream is added to it during its confection. When baked, brie will turn very smooth and creamy while camembert may turn less creamy.

Can I use a store-bought puff pastry crust?

Yes, absolutely. For convenience and to save time, I honestly often rely on store-bought puff pastry. When shopping for the puff pastry, make sure to reach for one of high quality – the splurge will be worth it. If frozen, thaw according to package instructions and keep the packet in the fridge until ready to cook. 

If you’re up for making a from-scratch puff pastry, I recommend the rough puff pastry recipe from Clotilde Dusoulier. It is easy to make, uses lots of butter (in true French fashion) and turns out great. 

How to prevent the Brie en croûte from browning too quickly?

After 20-30 minutes of baking, if you think the top of the puff pastry is browning too quickly, place a sheet of foil loosely over the top. The crust will continue to bake and puff, but this will prevent the top from over-browning. 

Can you prepare it ahead of time ?

Yes, you can prepare this Brie en Croûte ahead of time, up until the baking step. Store it in the fridge for up to 24 hours until ready to cook. 

How do you keep and reheat Brie encroûte ? 

Any leftovers? Although a Brie en croûte is best enjoyed when freshly baked, you can store leftover in the fridge and reheat later.  

Let the Brie en Croûte cool completely before placing it in an airtight container or covering it tightly with foil. Store it in the fridge for up to 3 days. 

Reheat the pastry low and slow in the oven, at 190°F (88°C), placed on parchment paper or in an oven-safe dish. Reheating it slowly ensures the pastry will crisp back up while the cheese reheats through and melts without burning. I don’t recommend re-heating it in the microwave. 

How to serve Brie en Croûte? 

Brie en Croûte is the perfect party appetizer. Serve it on a larger platter with a knife, surrounded by toasted bread slices, crackers, grapes and fruit slices for guests to assemble bite-size toasts. I especially love pear and apple slices as they pair perfectly with the cheese and cut through the richness of the melted brie. You can also add extra dried cranberries, nuts and/or preserves such as apple jelly for topping the toasts. 

Cooking notes and substitutions : 

• Once taken out of the fridge, puff pastry warms up quickly and can get sticky. Keep the sheet rolled in the fridge up until you need it and/or act fast when rolling it out and transferring it onto the prepared baking sheet. 
• I love to use hazelnuts for this recipe, but chopped almonds, walnuts or pecans work perfectly here too. 
• It is very important to not overbake the Brie en croûte. During the last five minutes of baking, keep a close eye on the pastry and stop baking when it looks just puffed and brown enough. If overbaked, the brie inside may re-harden – which you definitely don’t want !

I hope you enjoy this Brie en Croûte with Cranberries, Nuts and Thyme recipe as much as I do! If you have any questions, please leave a comment. 

More appetizer recipes you may like: 

• Smoked Salmon Cream Cheese Tarte Soleil 
• Roasted Red Pepper Dip from Provence (Poivronade)
• Swiss Chard Pancakes (Farçous)
• Ham Cheese Olive Bread 
• Sardine and Cream Cheese Rillettes
• Eggplant Caviar Dip
• Black Olive Tapenade
• Gruyere Cheese Twists (Torsades au fromage)

Brie en Croûte with Cranberries, Nuts and Thyme

Print Recipe

Serves: 8-10 Prep Time: 20 Minutes Cooking Time: 20-25M 20-25M

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 5 voted )

Ingredients

1 (13-oz [370-g]) ready-rolled puff pastry, thawed
1 (453 grams) Brie cheese round (at least 6-inches in diameter)
2 tbsp (40g) honey
1/3 cup (about 50g) dried cranberries
¼ cup (about 35g) chopped nuts (hazelnuts, walnuts, almonds and/or pecans)
4 sprigs thyme, stemmed
¼ tsp freshly ground black pepper

Egg Wash:
1 egg yolk
1 tbsp (15ml) milk

Instructions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 1 - Unwrap your puff pastry and (if needed) roll it out and cut it into a large circle of 12-inch in diameter. Transfer the pastry onto the prepared baking sheet.

Step 2 - Place the brie in the center of the pastry. Drizzle the top of the cheese with honey and spread it with the back of a spoon. Top with the dried cranberries, chopped nuts and thyme. Season with freshly ground black pepper.

Step 3 - Fold the edges of the dough towards the center, up over the brie, pleating the dough around as you go. Make sure the top center (where the pastry ends meet) is well sealed. I like to pull the final pleat a little more, so it goes over the brie, to make sure it is well sealed (see photo below). 

Step 4 - Whisk together the milk and the egg yolk. Brush the top and sides of the pastry with the egg wash. Transfer the pastry in the oven (middle rack). Bake for 20 to 25 minutes, or until the pastry is just golden brown. Do not bake the pastry any longer, or the brie may re-harden.

Let stand for 10-15 minutes, transfer onto a serving platter and serve immediately, with toasts and/or apple wedges.

The post Brie en Croûte with Cranberries, Nuts and Thyme appeared first on Pardon Your French.

What is a French “Tourte” Exactly? 

In France, the term “Tourte” is commonly used to designate a savory two-crusted pie. A Tourte usually includes a filling of meat and/or vegetables, encased between two layers of pastry – either puff pastry or pastry dough. 

Tourte is a very popular winter dish in France, with countless regional variations. Some of its most famous ones include the “Bisteu” from Northern France (filled with potatoes slices and bacon, a recipe you can find in my cookbook), the “Tourte Lorraine” (filled with white-wine marinated ground pork and veal), or the “Tourte Niçoise’, a sweet variation filled with Swiss chard and pine nuts and topped with icing sugar to serve as a dessert.  

This French Chicken and Mushroom Pie isn’t affiliated to a particular region, but is very popular all throughout France, especially in the Fall and early Winter. Unlike typical American or British chicken pot pies that usually include carrots, celery and peas, the French version traditionally features mushrooms in a creamy sauce, flavored with Dijon mustard and herbs. 

This recipe is a staple in our household – it is always a hit!

The Recipe

The flaky buttery crust, the creamy sauce, the tender chunks of chicken, the salty bacon, the flavorful mushrooms… This French Chicken And Mushroom Pie (Tourte) truly is French comfort food at its best! 

And what I really love about this recipe is that you can use a few shortcuts, if you want. You can cook chicken breasts for the occasion or just use leftover roast chicken (or even turkey) if you have some. You can make your puff pastry from scratch or use a ready-made one for convenience (which I often do). 

While this recipe features multiple steps, the instructions are straightforward and easy to complete. Before diving into it, I wanted to give you answers to some of the most common questions you may ask about this recipe.  

Common Questions

What chicken pieces can I use? 

For convenience, I think using boneless, skinless chicken breasts is ideal. A satisfying chicken pot pie should yield a chunky filling. So using breasts, I suggest you cut the chicken in big chunks that are at least 1-1.5 inch (2.5-3.5cm) in size. And because they will bake further in the creamy sauce, they will remain tender. 

Can I substitute the chicken breasts?

Yes, this pie can also be an excellent way to repurpose leftover cooked chicken (or even turkey!). So, if you made a roasted chicken yesterday, you could use the leftover meat. To do so, use the exact same quantity of chicken meat (deboned, skinned: 510g), cube it and simply skip step 1 and 3 in the recipe – since your chicken will be already cooked. 

Can I use a store-bought puff pastry crust?

Yes, absolutely. For convenience and to save time, I honestly often rely on store-bought puff pastry. When shopping for the puff pastry, make sure to get a good quality double pastry (or two packets of single sheets). If frozen, thaw according to package instructions before cooking and keep the packets in the fridge until ready to cook. 

If you’re up for making a from-scratch puff pastry, I recommend the rough puff pastry recipe from Clotilde Dusoulier. It is easy to make, uses lots of butter (in true French fashion) and turns out great. 

What dish is best for this pie? 

A 9” (23cm) diameter pie dish is best for making this recipe. You can also use a low-sided cast iron skillet or even a 9″ round cake pan. 

How to prevent the bottom of the crust from getting soggy? 

Not having a soggy crust mostly depends on the quality of your filling: it shouldn’t be soupy. When making your filling, aim for a thick, creamy texture – not liquidy. Coming off the stove, right before filling the crust, the filling should be fairly “tight”.  

How to prevent the tourte from browning too quickly?

After 20-30 minutes of baking, if you think the top of your tourte is browning too quickly, place a sheet of foil loosely over the top. The pie will continue to bake but this will prevent the top from over-browning. 

How long can you keep this Chicken And Mushroom Pie? 

Any leftovers? You can keep the tourte in the fridge or in the freezer. 

• Keep it in the fridge: let the tourte cool completely before placing it in an airtight container or covering it tightly with foil. Store it in the fridge for up to 4 days. Reheat the tourte in the oven, at 350°F (180°C). I don’t recommend re-heating it in the microwave as the crust will become soggy. 
• To freeze: let the tourte cool completely before placing it in an airtight container and freeze for up to 2 months. Remove from the freezer 30 minutes before baking (no need to thaw completely). Bake covered with foil for 35-40 minutes at 375°F (190°C).  

Cooking notes and substitutions: 

• Cremini mushrooms are traditionally used for making this recipe, but you can opt for other seasonal mushrooms if you like, such as chanterelles. 
• Puff pastry warms up quickly and can get sticky, so keep each sheet rolled in the fridge up until you need it. Act fast when rolling it out and transferring it into the dish.

I hope you’ll love this Chicken And Mushroom Pie as much as I do! If you have any questions, please leave a comment. 

More Chicken recipes you may like: 

• Classic French Coq Au Vin Rouge
• French Roast Chicken (Poulet Rôti)
• French Tarragon Chicken 
• Simple Chicken Marengo with Mushrooms 
• Chicken Chasseur (Classic French Hunter’s Chicken)
• Braised Chicken Thighs with Garlic and Onion
• Chicken Breasts in Creamy Mushroom Sauce

French Chicken And Mushroom Pie (Tourte)

Print Recipe

Serves: 8 Prep Time: 30 minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 17 voted )

Ingredients

3 boneless, skinless chicken breasts (about 170g each)
1/4 tsp salt
1/4 tsp freshly ground black pepper
4 tbsp (60g) unsalted butter, divided
200g bacon (4 strips/7 ounces), cut into ¼-inch-thick slices
1 lbs (450g) mushrooms (cremini and/or various types), sliced
¼ tsp freshly ground black pepper
1 large onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
6 tbsp (50g) plain/all-purpose flour
3/4 cup + 1tbsp (195ml) chicken stock (ideally, low sodium)
3/4 cup + 1tbsp (195ml) milk (2% minimum)
2 tbsp Dijon Mustard
1 tsp dried thyme
2 (13-oz [370-g]) packets ready-rolled puff pastry
1 egg yolk
1 tbsp (15ml) milk

Instructions

Step 1 – 1 hour prior to cooking, rinse the chicken breasts under cold water and pat-dry thoroughly with paper towel. Cut them into 1-1.5 inch (2.5-3.5cm) cubes and season with salt and pepper. Set aside, at room temperature.

Step 2 - On the stove top over medium-high heat, melt 2 tablespoons of butter in a large frying pan. Add the bacon and cook for about 6-7 minutes, stirring occasionally, until fully cooked and lightly crisp. Set aside, leaving the fat drippings in the pan.

Step 3 – Add the chicken cubes to the pan and cook for 7-8 minutes until mostly cooked. Set aside onto a plate and cover with foil.

Step 4 – Add one tablespoon of butter to the pan. Add the sliced mushrooms, season with black pepper, and cook for about 10 minutes, until the mushrooms are cooked and lightly browned. Set aside onto a plate.

Step 5 - Add one last tablespoon of butter to the pan. Add the garlic and onion, and cook for 2-3 minutes, stirring occasionally until translucent. Add the flour and stir to coat the onions and garlic. Start pouring in the chicken stock very slowly, in small additions. Stir continuously until the sauce thickens – make sure there are no lumps left before you start pouring in more stock. Let the liquid simmer for a few seconds to thicken further.

Step 6 – Start pouring in the milk very slowly, in small additions. Stir continuously until the sauce thickens to a creamy consistency. Stir in the Dijon mustard and thyme. Taste and adjust seasoning if needed, with salt and pepper.

Step 7 – Turn the heat to low and add the bacon bits, mushrooms, and chicken pieces to the cream. Stir to coat evenly. Set aside.

Preheat your oven to 410˚F (210˚C) with a rack in the middle.

Step 8 - Line a deep 9-inch (23cm) pie dish with parchment paper. Unroll the first sheet of pastry and place it on the bottom. Don’t worry about the edges that hang over the dish. Poke the sheet all over with a fork. Pour the chicken filling into the dish and spread it out.

Step 9 - Unroll the second sheet of pastry and place it over the top of the filling. Press the edges together tightly to seal – removing any trapped air as you do so. Roll up the hanging pastry sheet edges together towards the center to create a thick, well-bound outer rim.

Whisk together the milk and the egg yolk, and brush it atop the pie. With the tip of a sharp knife, score a 1-inch (2.5cm) circle in the center of the pastry lid, for the steam to escape from while baking.

Bake the pie for 20 minutes. Lower the temperature to 350˚F (180˚C) and bake for another 20 minutes, until the top looks crisp and golden.

Let cool for at least 15 minutes before serving.

The post French Chicken And Mushroom Pie (Tourte) appeared first on Pardon Your French.

Cheese Twists don’t need to look perfect.

I would even say, the more rustic they look, the better! When cutting and twisting them, some grated cheese will likely slip out and the twists won’t look even or perfect – and that is fine! 

Rather than a polished look, cheese twists should focus on great taste. This is achieved by using a great-quality puff pastry and Swiss-made Gruyère cheese. So, here are a few notes on puff pastry and Gruyère cheese to guide you. 

Notes about Puff Pastry 

This recipe works well with both homemade puff pastry and store-bought pastry. It is of course always best to make your own puff-pastry, as you can control exactly which ingredients are used. A homemade puff pastry will also almost always be more buttery and flaky than store-bought. That being said, in total honesty (like most people) I often rely on store-bought puff pastry for convenience and to save time. 

• If you wish to make your own puff pastry from scratch

I recommend the rough puff pastry recipe from Clotilde Dusoulier. It is easy to make, uses lots of butter (in true French fashion) and turns out great. The Kitchn also has a detailed, step-by-step article on making homemade puff pastry. 

• If you are going for store-bought

My best advice is to seek out an all-butter puff pastry. You can do so by simply looking at the ingredient list on the pastry package. Puff pastries made with oil and/or shortening (partially or fully) will almost always taste inferior than all-butter. The best all-butter frozen puff pastry brand I recommend is Dufour. 

Pre-made store-bought puff pastry almost always comes frozen. I recommend you take it out of your freezer the day prior to baking, and let it thaw overnight in the fridge. A slow overnight thawing will prevent cracks in the sheet when you unroll it. 

Once you are ready to make the cheese twists, take the puff pastry out of the fridge and act fast when rolling out the sheet and forming the twists. Puff pastry warms up quickly and can get sticky. 

Notes about Gruyère

Gruyère cheese, hard Swiss-made cheese, is subtly salty with lovely nutty notes which pairs wonderfully with the buttery flaky pastry. In France, Gruyère is affordable and widely available. It often comes pre-grated, sold in individual pouches. In the US/Canada,  Gruyère is a bit more costly than your average block of cheddar, but well worth it to use in this recipe. 

When seeking Gruyère at your grocery store, choose one that bears an AOP (Appellation d’Origine Protégée) seal. This sign on the label shows the cheese was made according to strict government mandated rules and quality standards. 

If you can’t get your hand on Gruyère, you can use another hard Swiss-made cheese, such an Emmental – which should also bear an AOP seal. 

Can you prepare these Gruyère Cheese twists ahead? 

Yes, you can prepare these cheese twists ahead, up to the point when they go in the oven to bake. Once the twists are assembled and formed, you can transfer the unbaked twists to an airtight container and store them in the fridge for up to 1 day. 

When you are ready to bake and serve the twists, pre-heat your oven and transfer the twists right from the fridge to the oven. That way if you are hosting and serving guests, you will serve freshly baked twists while not spending much time in the kitchen. 

How to store these Gruyère Cheese twists? 

List most puff pastry baked goods, these Gruyère Cheese twists are best enjoyed right when they come out of the oven. Puff pastry loses its crispness after a few short hours. However, if you have any leftovers, you can still store them in the refrigerator or in the freezer.

• In the refrigerator: store the (cooled) baked twists in an airtight container in the fridge for up to 4-5 days. I don’t recommend re-heating them in the microwave, which can make the pastry soft. Instead, reheat the twists in the oven for about 5-10 minutes at 350°F (180°C) until crisp. 
• In the freezer: store the (cooled) baked twists in a freezer-friendly airtight container and place it in the freezer for up to 3 months. To reheat, let the twists thaw in the fridge before heating them through in the oven. 

I hope you’ll love this Gruyère Cheese Twists (Torsades au Fromage) recipe as much as I do! If you have any questions, feel free to leave a comment. 

More cheesy recipes you may like: 

• Classic French Quiche Lorraine
• Ham Cheese & Olive Bread
• Belgian Endive and Ham Gratin (Endives Au Jambon)
• Alsatian Onion Tart
• Spinach and Cheese Quiche 
• Roasted Brussels Sprout Gruyere Gratin

Gruyère Cheese Twists (Torsades au Fromage)

Print Recipe

Serves: 12 Twists Prep Time: 10 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 10 voted )

Ingredients

1 sheet (400g) all-butter puff pastry, thawed overnight in the fridge
1 cup (4oz/100g) shredded Gruyère (or Emmental)
1 1/2 tsp freshly ground black pepper
1/4 tsp sea salt flakes
1 egg yolk
1 tbsp (15ml) milk

Instructions

Pre-heat your oven to 400°F (205°C) with a rack in the middle. Line up two baking sheets with parchment paper. 

Step 1 – Unfold your puff pastry sheet on a working surface. Roll out the pastry lightly with a rolling pin to smooth out the folds/creases and to reach a square of roughly 18"x18" (45.5cmx45.5cm) and about 1/8-inch in thickness. 

Step 2 – Sprinkle the grated cheese and 1 teaspoon black pepper in an even layer over the right half of the sheet, and leaving a 1-inch border on the right edge. Brush ½ tbsp milk onto the border. Fold the left side of the pastry over the right cheesy half and press onto border to seal. 

Step 3 – Mix egg yolk with remaining ½ tbsp milk, and brush this egg wash onto the top of the pastry. Sprinkle with remaining black pepper and the sea salt flakes. 

Step 4 – Cut the pastry into ½ inch (1.25cm) wide strips, using a pizza cutter or very sharp knife. Hold strips by each end and twist (about 5-6 turns per strip). Transfer twisted strips onto prepared baking sheets. 

Step 5 – Bake each sheet for 12-14 minutes, until twists are crisp and golden. Serve immediately. 

 

Notes...

Variations: Instead of black pepper, you can experiment with adding chopped fresh herbs (chive, parsley), dried herbs (thyme, rosemary) or spices (cayenne pepper, paprika).

The post Gruyère Cheese Twists (Torsades au Fromage) appeared first on Pardon Your French.

This Thin Apple Tart is made with only 5 components: a puff pastry circle, apples, butter, sugar and a glaze. It is a minimalist tart that truly lets the apple shine – so make sure you choose the right apples. 

Choosing the Right Apples

This rule applies to any baking project that includes apples: choose baking apples. Honey Crisp, Jonagold, Braeburn, Mutsu, Golden Delicious, Northern Spy or Granny Smith are all great varieties to use here. These aren’t as juicy once baked, and won’t turn mushy, nor make the crust underneath soggy. 

I recommend you stick to only 1 variety of apple for this thin tart recipe. Do not mix different varieties or the tart may not look harmonious once baked. 

I personally love to use Granny Smith or Honey Crisp to make this Thin Apple Tart recipe. Both these varieties are crisp and not too sweet. They also have a firm flesh that holds its shape when baking, which is perfect for slicing the apples very thinly and creating a pretty pattern. 

The apples need to be peeled and then cut in very thin slices. To do so, you can use a mandoline or cut by hand, using a very sharp kitchen knife.

The final glazing, know as “abricoter”

The final step for this elegant Thin Apple Tart is known in French as “abricoter”. Abricoter is brushing apricot jam, thinned out with water on top of the fruits after the tart is baked. Apple or currant jellies are often used too. This gives the fruits a lovely glaze while protecting them from drying out or oxidizing (turning darker/brownish). 

This process is used a lot in Classic French pastry, and you can see the majority of fruit tarts in bakeries bearing a lovely glaze. 

For this Thin Apple Tart, I love to use a traditional Apricot jam thinned out with water as it gives a subtle yellow glaze that is perfect to highlight the apple slices. You could also use an apple jelly as the taste would go hand-in-hand with the taste of this tart. However, I don’t recommend using a red currant jelly as its red color would be too dark for the apple slices. 

More Cooking notes: 

• Although I honestly often rely on store-bought puff pastry to save time, you can of course make your own puff-pastry from scratch. For this, I recommend the rough puff pastry recipe from Clotilde Dusoulier. It is easy to make, uses lots of butter (in true French fashion) and turns out great. 
• Act fast when rolling out and cutting out the puff pastry into a circle and transferring it onto the baking sheet. Puff pastry warms up quickly and can get sticky. 
• Do not over-brush melted butter on top of the apples or you will get butter oozing out of the tart in the oven. Simply apply a thin single brushing over the apples. 
• Like most puff pastry baked goods, this tart should be served the day it is made. After that, the puff pastry crust looses its crunch and flakiness. 

I hope you’ll love this Classic French Thin Apple Tart (Tarte Fine Aux Pommes) as much as I do! If you have any questions, please leave a comment. 

You may also like:

• Classic French Apple Tarte Tatin
• Gluten-Free Apple Crisp 
• Classic French Apple Cake 
• Classic French Pear Cake 
• Pork Chops with Apples & Cider Sauce 

Classic French Thin Apple Tart (Tarte Fine Aux Pommes)

Print Recipe

Serves: 8 Prep Time: 15 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 5 voted )

Ingredients

3 large baking apples
Sheet of puff pastry (approx. 10in x 10in/20.5x20.5cm)
1 tbsp  (14g) unsalted butter
2 tbsp (25g) sugar
1/2-2 tbsp apricot jam or apple jelly (30-40g)

Instructions

Pre-heat your oven to 400°F (200°C) with a rack in the middle. Line up a baking sheet with parchment paper. 

Step 1 - On a lightly floured working surface, roll out the sheet of puff pastry to a 13-inch (33cm) square. Then, cut out a 12-inch (30.5cm) circle from that dough – using a plate or a tart pan placed on top of the sheet as a guide if you want. Poke the circle all over with a fork. Transfer the puff pastry circle onto the parchment paper-lined baking sheet and place in the fridge while you cut the apples. 

Step 2 -Peel and core the apples. Cut them in half or quarters, and slice them into very thin slices – by hand or using a mandoline. 

Step 3 -Remove the puff pastry from the fridge. Arrange the apple slices over the pastry in a circular pattern and overlapping – start with the largest apple slices for the outer circle and keep the smallest apple slices for the center. You do not need to leave a border all around. 

Step 4 -Melt the 1 tablespoon of butter and brush it onto the apples. Sprinkle the tart evenly with sugar. 

Step 5 -Bake the tart for 25 minutes or until the crust edges are dark brown and the apples look slightly caramelized. Let cool 2-3 minutes and transfer onto a cooling rack.  Mix the apricot jam with 1 tbsp of water, and brush the glaze onto the apples.

The post Classic French Thin Apple Tart (Tarte Fine Aux Pommes) appeared first on Pardon Your French.

Just like the Bûche de Noël in December, galettes des Rois pop up in virtually every bakery in France when January rolls around. They’re always sold with gold paper crowns, to be offered to the fève-finding king or queen. This is a beloved French tradition, and many take the chance to eat multiple galettes throughout the month of January if they can. 

Because Galettes des Rois can be found in literally every bakery in France, only a few French people make their own at home. But since in the US/Canada, they are much harder to find, making you own at home is the way to go. 

Two kinds of Galettes des Rois.

Before diving into this recipe, it should be noted there are in fact two kinds of galettes des rois in France. The first one, often found in the south of France, is a yeasted, brioche-like cake shaped like a crown and usually topped with colorful candied fruit (see the recipe here!). 

The second, found in the north of France, is the one made from puff pastry filled with frangipane, a simple almond cream. This is the most popular version of the galette des rois, and the one you’re most likely to stumble upon in Parisian bakeries. 

The serving ritual 

With Galette comes the tradition of “drawing the king and the queen”. A trinket (called “la fève”) is hidden in the galette (before baking it, usually inserted inside the frangipane filling). The galette is then cut up and served, and the person who finds the figurine in their slice, becomes honorary king or queen for the day.

A big part of why galettes des rois are so popular is that everyone wishes to find la fève in their slice. So to keep the game fair, when serving a galette, tradition dictates that the youngest guest hide under the table and call out guests’ names, who are then served their slices. No cheating allowed! 

About the “Fèves”

As playful as this might sound, these little “fèves” are, for some French, highly collectibles gems. You will see them in most antique markets and stores in France. They come in many shapes (from religious icons, celebrities to cartoon characters) and prices (some porcelaine vintage fèves can be pretty pricey.) It has become common for bakeries to come up with their own line of figurines each year. 

Nowadays, most bakeries’ galettes include a plastic trinket, while just a few still include the traditional hand-painted porcelain fèves representing a nativity character.  

Cooking notes:

• For convenience, use frozen, ready-to-bake puff pastry sheets that can be found in the freezer section of any grocery store. I often use Tenderflake ready-to-bake puff pastry sheets (that I then cut out into two 9” circles). It s important to keep your puff pastry sheets well-chilled. Take them out of the fridge and work with them quickly to create the galettes. Puff pastry tends to get pretty sticky and uneasy when it warms up.
• The frangipane filling can be made ahead and will keep for up to three days refrigerated. Simply adding almond extract to the frangipane will give it its classic taste, but the beauty of making your own galette is that you can tweak it as you want. Try adding 2 tablespoons of cocoa powder to the filling or a layer of sliced apples or pears on top. Another spin is to use ground pistachios or hazelnuts, instead of almonds.
• If you can’t find a fève to bake into your galette, you can use a whole almond.
• As with a croissant or any other puff pastry, a galette des rois is best enjoyed the day it’s made, either warm or cooled to room temperature.

I hope you’ll love this Galette des Rois (French King Cake) recipe as much as I do! If you have any questions, please feel free to leave a comment. 

You may also like: 

• King’s Brioche 
• Classic French Spiced Bread (Pain d’Épices)
• Spiced Cookies with Candied Citrus Peels and Almonds (Leckerli)
• Raspberry Jam Swiss Roll 
• Almond Chocolate Twice-Baked Cookies from Provence (Croquants)
• Raspberry Jam-Filled Sablé Sandwiches (Lunettes de Romans)
• Classic Chocolate Bûche de Noël

Galettes des Rois (King's Cake)

Print Recipe

Serves: 8 people Prep Time: 30 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.1/5

( 9 voted )

Ingredients

For the Frangipane Filling: 
1 1/2 cup (150g) almond meal
1/2 cup (100g) sugar
1/2 tsp salt
zest of 1/2 orange (organic)
3 1/2 ounces (100g) unsalted butter, cubed, at room temperature
2 large eggs, at room temperature
1/8 teaspoon almond extract
To Assemble:
2 puff pastry sheets (450g ; 225g each)
A fève (or a whole almond, if you can’t find one)
1 egg yolk
1 teaspoon milk

Instructions

For the Frangipane filling:

In a medium bowl (or the bowl of a stand mixer), combine the almond meal, sugar, salt, and orange zest. Add the butter and cream together all the ingredients, with a spatula or in the stand mixer, until the butter is fully incorporated. Stir in the eggs, one at a time, followed by the almond extract. Cover the bowl with plastic wrap and chill for at least 15 minutes (for the filling to firm up slightly) or up to 3 days before using.

To build the Galette des Rois: 

Line a baking sheet with parchment paper.

Step 1 - Thaw the puff pastry sheets according to package instructions. On a lightly floured surface, roll out the sheets into circles 9 1/2 inches in diameter; if using square sheets, use a plate or a cake pan to cut out circles of dough. Place circles on the plate and chill for at least 30 minutes.Preheat your oven to 375 degrees F.

Step 2 - Remove the puff pastry circles and frangipane filling from the fridge at the same time. Lay the first pastry circle on the parchment paper-lined baking sheet. Spread the almond filling in the middle, leaving a 1 inch border.

Step 3 - Stick the fève (or a whole almond) somewhere in the filling. Brush the border generously with water and quickly cover the galette with the other circle of puff pastry. Press down all around the border to seal the edges—make sure they are sealed well, or the filling will escape during baking.

Step 3 - Flute the sides of the galette, using a knife and your fingers.

Step 4 -In a small bowl, mix together the egg yolk and the milk, and brush the whole galette generously with the glaze.

Step 5 - Use a small knife to score a design on top of the galette. This can be the same traditional design as pictured below, or any design of your choosing. Poke a small hole in the middle of the top layer, to let steam escape while baking.

Step 6 -Bake for 30 minutes, until the galette is golden. Right out of the oven, the galette will be puffy, but will deflate when cooling down. Transfer to a cooling rack.

Serve warm or at room temperature.

Notes...

As with most puff pastries, a galette des rois is best enjoyed the day it’s made, either warm or cooled to room temperature.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench. This post may contain affiliate links. Please see my Privacy Policy & Disclosure page for more details.

This article was first published on January 4th, 2018 and then updated on December 29th, 2020. 

The post Galette des Rois (French King Cake) appeared first on Pardon Your French.

With just a few ingredients (puff pastry crust, tomatoes, Dijon mustard, cheese and tomatoes) there is nothing complicated to this tart recipe, except a few tips to know regarding the preparation of the tomatoes (read my tips below).

You can opt for a store-bought pastry crust for simplicity (like I often do), or make your own if you wish. For the cheese, the French will classically opt for Gruyère or Comté. But in North America, you can opt for white cheddar or mozzarella as more affordable options.

For a Southern French touch, I love to add some Herbes de Provence. Herbes de Provence mix can be found online, in specialty stores or bulk stores (ie. Bulkbarn in Canada). And if you can’t find Herbes de Provence, you can simply use thyme and/or rosemary – which are two very accessible herbs. 

Cooking Tips for the tomatoes:

• Choose ripe tomatoes, although they shouldn’t be too soft to the touch. Round, large, heirloom or even cherry tomatoes (sliced in half) all work well. However, I don’t recommend plum tomatoes as they have too much juice. 
• With two or three layers of sliced tomatoes, this tart can end up very watery once baked as the tomatoes will release their juices. To avoid this issue, slice the tomatoes, sprinkle them generously with salt on both sides and lay them in a single layer on a cooling rack for 2 hours so they release most of their excess juices. 
• Likewise, another tip is to sprinkle 2 or 3 tablespoons of bread crumb at the bottom of the crust (on top of the mustard and cheese). The breadcrumbs will absorb the juices from the tomatoes and prevent the crust from getting soggy.
• Finally, make sure your oven is well preheated to 425F (220C) and pop the tart in the oven as soon as you are done placing the tomato slices on the crust. This “shock” of temperature will make the crust bake quickly before it has time to absorb the juice of the tomatoes.
•  

I hope you’ll love this Classic French Tomato Mustard Tart recipe as much as I do!

You may also like:

• Cod Provençal with Tomatoes, Capers & Olives
• Sweet Pea and Ham Quiche
• Simple Chicken Marengo with Mushrooms
• Braised Chicken Thighs with Garlic and Onion

Classic French Tomato Mustard Tart (Tarte à la tomate)

Print Recipe

Serves: 8-10 people Prep Time: 30 minutes Cooking Time: 35-40 minutes 35-40 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 7 voted )

Ingredients

2lbs (900g) ripe tomatoes
2 tsp salt
1 (370g) ready-rolled puff pastry
2 tbsp Dijon Mustard
2 cups (200g) grated cheese (ie. Gruyère or Comté) 
Optional: 2 tbsp bread crumbs
2 tbsp Herbs de Provence
Salt and freshly ground black pepper, to taste

Instructions

Make sure you read my cooking tips before you start.

Step 1 - Two hours before, slice the tomatoes and lay the slices on a cutting board. Salt them on both sides and lay them flat on a cooling rack. They will loose some of their juice so the crust doesn’t get too soggy when baking.

Pre-heat your oven to 425F (220C) with a rack in the middle. Butter and flour a 9 or 10 inch tart pan/pie dish. Unroll the puff pastry sheet and fit it into a pan. If needed, cut the excess that hangs from the edges. Poke the dough all over with a fork.

Step 2 -Evenly spread the Dijon Mustard over the bottom. Sprinkle 1 1/2 cup (150g) of grated cheese on top. Optional: Sprinkle 2 tablespoons of bread crumbs – they will absorb the juice from the tomatoes.

Step 3 - Arrange the tomato slices in the pastry crust in an overlapping pattern and in an even layer. Sprinkle with a pinch of salt and Herbs de Provence. Repeat the process until no tomato slices remain; you should be able to have three layers of tomato slices. Sprinkle again with a pinch of salt, black pepper, Herbs de Provence and the remaining 1/2 cup (50g) of grated cheese.

Bake for 35-40 minutes, until the crust looks crisp and golden. Enjoy warm or cool.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

The post Classic French Tomato Mustard Tart (Tarte à la Tomate) appeared first on Pardon Your French.

These Pear Sauce Puff Pastry Fritters, known in French as “Rissoles aux Poires” are my fall Favorites. They’re made with puff pastry filled with pear sauce and then fried to golden perfection.

They’re crunchy, sweet, sticky, and very moreish.

These little fritters hail from the French Alps, and are especially popular in the Savoy Region (straddling France, Switzerland and Italy) in late Fall and early Winter. Their name “rissoles” comes from a few ancient varieties of pears, such as Blesson ou Marlioz, traditionally used for this recipe, which are referred to as “poires à rissoles”. These pears have a very firm flesh – not suited for being eaten raw – which are best for stewing low and slow until their flesh turn red-ish and very soft and sweet.

In my Canadian kitchen, I make do with pears that are commonly available here, and I think the result is just as finger-licking good…

How to make these Pear Sauce Puff Pastry Fritters

The recipe starts by making the pear sauce. You peel and dice the pears in small cubes and combine them in a sauce pan with sugar. At this point, I like to add very little flavoring -only vanilla extract- to let the pears shine. Once reduced to a chunky sauce, leave it to cool down so it thickens and reaches a spreadable consistency.

The recipe continues with laying your sheet of puff-pastry flat on a working surface. If you have time, make your own puff pastry – but if not, a store-bought thawed puff pastry will be just fine.

You divide your puff pastry into two rectangles, drop tablespoons of pear sauce onto one sheet and cover with the other sheet. Using your fingers, you will then gently press the dough between each dab of sauce to firmly seal it. Finally, you cut the fritters into little rectangles.

These pear sauce filled rectangles are then immediately fried, until golden, puff and crisp.

My Cooking tips

• Firm Bartlett pears work great for this recipe – they lose their shape when cooked so are great for making sauce. Bosc or Anjou work too. 
• Although I honestly often rely on store-bought puff pastry to save time, you can of course make your own puff-pastry from scratch. For this, I like to use Anna Olson’s recipe. Mardi Michel’s cookbook “In the French Kitchen with Kids”also features a puff pastry recipe that I have made a few times, and it turned out great.
• I cannot stress this enough: make sure the fritters are well sealed before frying. If not, the pear sauce will ooze out in the frying oil and the fritter will deflate.
• Like most fried doughs , these Fritters are best enjoyed freshly made and still warm. 

I hope you’ll love these Pear Sauce Puff Pastry Fritters as much as I do! This is a simple yet delicious recipe to make on a cold Fall or Winter afternoon. You can easily double the quantities to make more.

You may also like:

• Nuns’ farts Carnaval Puffs
• Classic French Apple Cake 
• Spelt French Apple Cake 

Did you make this recipe?

Tag @pardonyourfrench on Instagram and hashtag it #pardonyourfrench

Pear Sauce Puff Pastry Fritters

Print Recipe

Serves: Makes 10 Fritters Prep Time: 20 Minutes Cooking Time: 50-55 Minutes 50-55 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 6 voted )

Ingredients

2.2 lbs (1kg) firm pears, peeled, cored and cubed
¾ cup (150g) sugar
1 tbsp honey
½ tbsp. vanilla extract
1 sheet puff pastry (12x10-inch)
Vegetable oil, for frying

Instructions

Make sure you read the cooking notes before you start.

Combine the pear cubes, sugar, honey and vanilla extract in a medium sauce pan over medium heat. Bring to a low simmer, turn the heat to medium-low and simmer for about 20-25 minutes, stirring occasionally until the pears are reduced to a chunky sauce. Transfer to a bowl and let cool to room temperature – the sauce will thicken while cooling.

Lay the sheet of puff pastry flat on a floured working surface. Cut the sheet down the middle, so you have two rectangles of 6x5-inches.

Drop tablespoons of pear sauce about 1 inch (2.5cm) apart on one sheet (you should be able to fit 10 dabs of sauce on one sheet). Be careful not to put too much sauce – you should be able to close the fritters easily without pear sauce oozing out.

When the sheet is fully dotted, cover with the other sheet. Using your fingers, gently press the dough between each dab of sauce, to firmly seal it. Cut the “fritters” into rectangles, using a zig-zag edged pastry cutter or sharp knife.

Line up a large plate with paper towels.

Fill a deep-frying pan with frying oil (at least 2-inch high) and heat up the oil. To test if the oil is at a proper frying temperature: Place the handle of the wooden spoon in the oil. The oil is ready when bubbles begin to appear around the tip of the handle.

Drop two to three fritters in the oil and cook for 6-7 minutes until evenly browned. Using a spatula or slotted spoon, take the fritters out of the oil and place on the paper towel-lined plate (to absorb some of the excess oil). Work your way in small batches – do not fill the pot with more than 2-3 fritters at a time or it will slow down the cooking process.

Transfer the fritters immediately to a plate and sprinkle them generously with icing sugar.

Best enjoyed within 2 hours.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

The post Pear Sauce Puff Pastry Fritters (Rissoles aux Poires) appeared first on Pardon Your French.

I know this Jalousie Tart plays the part of a fancy-looking pastry, but with the use of store-bought puff pastry and a pack of frozen berries, you can effortlessly whip up this treat in less than 30 minutes (and you’ll have a dessert that’ll look like it took you a whole day to make).

Once baked and sliced along the slats, this Jalousie Tart can be turned into nifty hand-held pie morsels that are crisp on the outside, and ooey-gooey on the inside. The perfect treat, at anytime of the day!

Why use frozen berries, and not fresh?

I know we’re gearing towards berry season and it could sound counterintuitive to use frozen berries, as opposed to fresh. But the reason why I think frozen berries work best here is because they will render lots of juice when cooked on the stovetop. We will then re-use this juice to build a rich glaze that will coat the berries nicely and create a luscious fruit filling. 

When using fresh berries and cooking them on the stovetop, they will not render as much juice and we won’t be able to build a glaze from it. The result of the cooked fresh fruits will be closer to a fruit jam/puree, rather than whole fruits coated in a glaze.

Cooking notes:

• Although I honestly often rely on store-bought puff pastry to save time, you can of course make your own puff-pastry from scratch. For this, I like to use Anna Olson’s recipe. Mardi Michel’s cookbook “In the French Kitchen with Kids”(affiliate link) also features a rough puff pastry recipe that I have made a few times, and it turned out great.
• For the mixed berry filling, I used a bag of the Berry Cherry Fusion from Irresistibles (found at Metro), which was a perfect size (14-oz).

Spiced Berry Jalousie Tart

Print Recipe

Serves: 8 Prep Time: 30 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 10 voted )

Ingredients

1 (13-oz [375-g]) square sheet of pre-rolled puff pastry, thawed overnight in the fridge.
1 ¾ cup (14-oz [375-g]) frozen berries (not thawed)
¼ cup (50g) sugar
½ lemon, juiced and zested
½ tsp cinnamon powder
¼ tsp freshly grated nutmeg
3 cloves
1 star anise
¼ tsp salt
1 ½ tbsp (11.25g) cornstarch
2 tbsp (30ml) water
1 large egg + 1 tsp milk (for the egg wash)
1 tbsp (12g) demerara sugar (for sprinkling)

Instructions

Step 1. Prepare the berry filling. In a medium sauce pan over medium-low heat, combine the frozen berries with the sugar, lemon juice, lemon zest, cinnamon, nutmeg, cloves, star anise and salt. Stir and bring to a low simmer. Cook for about 10-12 minutes until the berries are soft and have released most of their juice. Using a slotted spoon, remove the berries from the pan (leaving the juices in the pan) and set aside in a bowl. Discard of the cloves and star anise.

Keep the heat on (medium-low heat) with the juices in the pan.

Step 2. Mix the cornstarch with 2 tablespoons (30ml) of water until fully dissolved. Stir the cornstarch mix into the berry juices and bring to a low simmer. Cook for about 2 minutes, stirring continuously, until the liquid thickens to a custardy consistency. Immediately remove from the heat and genty stir into the berries. Set aside to cool (the mix will thicken further when cooling, to reach a marmalade-like consistency).

Step 3. Pre-heat your oven to 400F(205C) with a rack in the middle. Lay a sheet of parchment paper on a baking sheet.

On a lightly floured working surface, unroll the puff pastry square. Cut it in half (down the middle) to get two rectangles, each about 6×14-inch (15.25x35.5cm).

Transfer the first rectangle onto the parchement lined baking sheet. Spoon the berry filling in the middle, leaving a 1 ½ inch border all around.

In a small bowl, whisk together the egg and milk and brush some all around the border of the dough rectangle. 

Fold the other rectangle in half (along the long side). Using a sharp knife, cut 3-inch (7.5cm) long slits, at 1-inch (2.5cm) intervals along the length of the fold (not all the way through to the unfolded edge).

Keep the dough folded and carefully place it ontop of the other dough rectangle with the filing. Unfold and use a fork to pinch together the edges of the two rectangles to seal it. Brush the rest of the egg wash all over the top and sprinkle with the demerara sugar.

Chill the tart for 10 minutes in the fridge.

Bake for 30 minutes, or until puffed and golden. Let cool at least 15 minutes before slicing and serving. 

If you try this Spiced Berry Jalousie Tart recipe let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram. Bon Appétit!

The post Spiced Berry Jalousie Tart appeared first on Pardon Your French.