Pear Frangipane Tart


Hello everyone, today i bring delicious tart. The winter is definitely here, short nights, fire on, blankets and Christmas tree light in the room. I love winter bit i love spring, summer etc. Every season they own taste, secrets and beauty. So this tart is light and you can add fresh cream or custard but to my taste just like that with ice cream =) I hope you like it and enjoy. Happy new year and i hope you have good one =)


For the pastry:

100g butter, cut into cubes
225g plain flour
25g icing sugar, sieved
1 egg, beaten

For the filling:

175g soft butter
175g caster sugar
3 eggs, beaten
175g ground almonds
40g plain flour
1tsp almond extract
6–8 pears, peeled, cored and halved ( i use canned ones)

For decoration:

apricot jam, melted and sieved, for glaze
25g flaked almonds, toasted

If making the pastry by hand, rub the butter into the flour and icing sugar until the mixture resembles breadcrumbs, then stir in the beaten egg and bring together to form a dough. If making in a processor, combine the butter, flour and icing sugar in the bowl then process until the mixture resembles ground almonds. Pour in the beaten egg and pulse the blade until the dough starts to form a ball around the central stem. Form the pastry into a smooth flat cake, wrap in clingfilm and chill for 30 minutes or until manageable.Make the filling in the unwashed processor. Cream the butter and sugar together, then gradually add the beaten eggs (do not worry if it looks curdled at this stage). Scrape down the sides of the bowl with a spatula. Add the ground almonds, flour and almond extract. Process for a few seconds until well incorporated. Leave this mixture in the fridge until required.Roll out the chilled pastry on a lightly floured work surface and line a flan tin 28cm in diameter, about 2.5cm deep. If possible, chill for a further 30 minutes.Spoon the frangipane mixture into the pastry case and level the top using a small palette knife. Arrange the pear halves, cut side down, attractively on the filling. Be sure to leave enough room between them to allow the frangipane mixture to rise.Preheat the oven to 190C, gas 5 and put a heavy flat baking tray into the oven to preheat. Place the tart on the tray and bake for about 45–50 minutes until the almond filling and pastry are golden brown.If the pastry is becoming too dark, place a ring of foil around the edge.Cool slightly, brush with hot apricot glaze and sprinkle with toasted flaked almonds. Serve warm with cream or crème fraîche.

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Galette des Rois


Hello everyone, today I bring a recipe that I have seen for all the blogs and how I like to risk going to the kitchen. I loved it, the texture of the interior is delicious but very caloric. Take risk and make it worth  =) Hope you like it!


2 puff pastry bases
4 eggs
200g of sugar
150g butter at room temperature
200g ground almond
1 beaten egg to brush
Powdered sugar for sprinkling

In a bowl, put the chopped butter into pieces and the sugar.
Beat until cream is left.
While beating, add alternately beaten eggs and ground almond.
Beat until all is well mixed.
Put the cream inside a bag.
On a large baking tray, extend one of the  bases without removing the paper.
Above the base, spread the cream circularly and starting at the center.
Leave 4 cm of cream-free space at the ends to close the dough.
Brush the dough with water in the free space.
Cover everything with the second base of puff pastry without the paper.
Tighten the ends so that the two bases stick together.
With the non-cutting side of a knife or a fork, mark the end of the dough around tightly.
With a knife drill a hole in the center of the dough to let the air out as you cook.
Brush very well with the beaten egg, especially the ends.
It is very important that the dough is tightly closed so that the filling does not come out while you bake.
Decorate the pasta to your taste, marking with the knife without cutting.
Preheat oven to 190ºC and cook for 25 minutes.
After 25 minutes, sprinkle the dough with the powdered sugar.
Return to the oven about 10 minutes until the sugar melts.
Once cooked and golden, remove.
And she’s ready to serve.


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Banoffee Pie


Hello, today i bring to blog a traditional English recipe Banofee Pie its is to do it and kids love it. Maybe you find little helpers to leak bowl hehe =) i add berries on top just to give special touch and glaze in end =) i left the simple recipe and you decor the pie at your taste, could be chocolate balls, could be various types of fruit !

For the Crust:

9 digestive cookies, pulverized into crumbs (about 1 cup cracker crumbs)

2 tablespoons granulated sugar

5 tablespoons unsalted butter, melted and still warm

For the Filling:

3 bananas, peeled and sliced ¼-inch thick

14 ounces, dulce de leche (cooked condensed milk)

For the Whipped Cream:

1½ cups heavy cream

½ cup powdered sugar

1 teaspoon vanilla extract

To Garnish:

Fruit in picture and clear glaze

Preheat oven to 200 degrees.
In a medium bowl, stir together the crumbs and the granulated sugar.
While stirring and mixing continuously with a fork, slowly drizzle the melted butter into the digestive crumbs and sugar mixture.
Once you are done, all of the dry ingredients should be moistened and it should look like wet sand.
Transfer the crumbs to a 9-inch pie plate and evenly press the crumbs into the pie plate.
Bake the crust until it is fragrant and beginning to brown, 15 to 18 minutes; transfer to a wire rack to cool to room temperature.
Arrange the sliced bananas on the crust, then spread the dulce de leche over top of the bananas.
In a large bowl, whisk the heavy cream using an electric mixer, whip the cream, powdered sugar and vanilla extract on medium-high speed until barely stiff peaks form. Spread the whipped cream over the filling and garnish with chopped peanuts and shaved chocolate, if desired, and serve.
Cover leftovers with plastic wrap and refrigerate for up to 2 days.

Tip:Try caramelized your sliced bananas in brown sugar and whisky =)

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Cranberry Apple Crumble Pie


Hello, today i bring to blog a warm,full of flavors,delicious cranberry apple crumble pie.At this time of the year they taste amazing, and nuts cannot miss in this tart.Dont forget to use Granny Smith they are the best for cooking your baking.I hope you enjoy!



3/4 cup all-purpose flour
1/2 cup whole spelt (or whole wheat pastry) flour
1 teaspoon sugar
1/2 teaspoon fine sea salt
4 ounces (8 tablespoons/1 stick) cold, unsalted butter, in 1/2″ dice
2 tablespoons buttermilk
2 tablespoons ice water, more as needed

In a large bowl, stir together the flours, sugar and salt. Scatter the butter pieces over the flour, and rub in with your fingertips until the mixture resembles sand with lots of pea-sized butter chunks. Stir together the buttermilk and ice water. Drizzle this mixture over the flour mixture, 1 tablespoon at a time, tossing with a rubber spatula, until the dough will hold together when you give it a squeeze, adding more ice water by the teaspoon directly to the dry bits as needed.


2 pounds of apples (6 medium – see head note), peeled, cut off the core, and sliced 1/4″ thick
zest and juice of 1/2 a lemon
3/4 cup fresh (or frozen) cranberries, coarsely chopped into halves and quarters
1 1/2 tablespoons packed minced crystallized ginger
1/2 cup (3 1/2 ounces) sugar
2 tablespoons flour
1/8 teaspoon freshly grated nutmeg
pinch salt

Toss the apples in a large bowl with the lemon zest and juice. Add the remaining filling ingredients and toss well to combine thoroughly. Set aside to macerate for 10 – 20 minutes while you make the crumble topping.

Crumble topping:

(Adapted from The Three Babes)
3/4 cup (3 3/4 ounces) all-purpose flour
3/4 cup (2 3/4 ounces) old-fashioned or thick rolled oats
1/2 cup (3 1/2 ounces) granulated sugar
1/4 cup (1 3/4 ounces) packed brown sugar (light or dark)
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1 stick (4 ounces) butter, diced, at cool room temperature
coarse sugar and flaky salt, for sprinkling on top

Scrape the apple mixture and any extra juices into the pre baked crust and pack them down a bit. Top with the crumble, forming some of it into hazelnut-sized balls. There will be a lot of crumble, but the pie will cook down to reasonable proportions. Don’t pack the crumble down, leave it loose and abstrusely. Sprinkle the top with a teaspoon of coarse sugar and a few pinches of flaky salt.

Bake the pie until is deeply golden and looks cooked through, and juices bubble thickly around the sides, an hour and fifteen minutes to an hour and a half. Let the pie cool completely at room temperature, at least 2 hours or up to 1 day.

Serve the pie at room temperature with barely-sweetened whipped cream or vanilla ice cream. The pie is best within a day of being baked, but extras will keep, refrigerated, for up to 5 days. Rewarm before serving for best results.


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Almond Tart


Hi , today bring to blog easy tart to do and you can impress family, friends guests etc. I did two different but today only showing one and than i will bring other autumn flavor =) It easy and simple and you can ask your kids help for sweet pastry its fun.I hope you enjoy !!!

Ingredients for Base :

225g / 8 oz plain flour
110g / 4 oz butter
80g / 3 oz sugar
1 large egg

Crumb together by hand the butter in to the flour.
Add the sugar.
Mix in the egg and form a soft dough.
Using a roll pin stretch your pastry as size of your tin.
Use paper in the tin and than use your pastry and form tart inside your tin.

Keep aside =) Part 2 Filling

Ingredients for filling:

250gr. ground almonds
250gr. sugar
250gr. butter
4 eggs
60gr. plain flour
Flakes almonds for the top

Pre-heat oven 180 C.
Mix the butter and sugar, until you get soft texture.
Add the eggs without stopping mix and add ground almonds and flour.
Mix until get nice texture but don’t over mix.
Add filling to your tart and put flakes almonds in top at your taste.
Bake in oven at 180 C for 35 minutes.

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Cod Tart



1 base Puff Pastry
1 onion
1 Leek
100 gr. grated carrots
2 eggs
Soy cream package 1
1 dl. oil
1oogr. spinach
1 set of 300gr cod cooked and without bones and skin
Salt, Pepper, Nutmeg and garlic powder


Line a tin with puff pastry (do not forget to grease with butter the tin). In a frying pan, bring to a simmer in olive oil onion cut into half moons and the leek cut ace thinly sliced, not let it cook much, just until onion is translucent. Then add to the stew of cod and carrot chips, cook about 5 minutes. Meanwhile, beat the eggs with the cream and season with salt, pepper, nutmeg and garlic powder. Throw in tarteira the prepared cod and finally the mixture of cream. Bake in preheated oven at 180 ° C, about 30 minutes or until the pie be well cooked.

Bon Appetite!