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Recipes with pâte sucrée

4 recipes that use pâte sucrée, with photos, step-by-step instructions and cook times. The quickest, Tarte au chocolat, takes 70 minutes. It is most often cooked with caster sugar, egg and apricot jam.

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Tarte au citron meringuéeLemon meringue tart

Tarte au citron meringuée is one of the best-loved tarts in French pâtisseries, a crisp sweet pastry case filled with sharp lemon cream and crowned with swirls of glossy meringue, toasted until golden; it is a favourite Sunday lunch dessert from Paris to Menton, the lemon town on the Riviera. The lemon cream is cooked on the hob, so it sets cleanly. The common mistake is letting the lemon cream boil hard, which makes it grainy. Chef's tip: make the meringue with hot syrup (Italian meringue); it is stable, safe to eat and will not weep on the tart.

85 minFrenchDesserts
by KrazyBadal 0 views

Tarte au chocolatChocolate tart

Tarte au chocolat is the dessert of Parisian bistros and dinner parties, a crisp, buttery case filled with a silky, just-set dark chocolate ganache, served in thin slices with a little crème fraîche or nothing at all. The filling is baked briefly at a low heat, so it stays glossy and smooth. The common mistake is baking it too hot, which cracks the top and makes it grainy. Chef's tip: take it out while the centre still wobbles like jelly; it sets as it cools.

70 minFrenchDesserts
by KrazyBadal 0 views

Tarte BourdalouePear and almond tart

The tarte Bourdaloue was created in the 19th century by a Parisian pâtissier on the rue Bourdaloue, behind the church of Notre-Dame-de-Lorette, and it is still a classic autumn and winter tart in Paris bakeries. Poached pear halves are fanned over almond cream in a sweet pastry case and baked until the cream puffs up golden around the fruit. The common mistake is using wet pears, which make the almond cream soggy. Chef's tip: pat the pears dry on kitchen paper and slice them thinly crosswise, keeping each half together, so they fan out neatly.

75 minFrenchDesserts
by KrazyBadal 0 views

Tarte aux fraisesStrawberry tart

The tarte aux fraises arrives in French bakery windows with the first Gariguette and Plougastel strawberries in May and stays all summer, the most popular fruit tart for birthday lunches and Sunday family meals. A crisp sablé case is filled with vanilla crème pâtissière and covered in neat rows of halved strawberries, glazed for shine. The common mistake is filling the case too early, so the pastry goes soft. Chef's tip: brush the baked case with a thin layer of melted white chocolate; it seals the pastry and keeps it crisp for hours.

70 minFrenchDesserts
by KrazyBadal 0 views

Goes well with pâte sucrée