Apple pie

Recipe # Preparation 15 minutes For 6 people Cooking temperature 390°F Ingredients # 1 puff pastry 100 g of chocolate 3 pears 6 tablespoons of sugar butter Preparation # Preheat the oven to 390°F. Unroll the puff pastry and make holes in it with a fork. Melt butter in the microwave. Brush the dough with butter and sprinkle it with sugar. Cut the chocolate into small shavings and sprinkle it over the puff pastry, spreading it evenly throughout the pastry. Peel your pears and cut them lengthwise into thin slices. Arrange the pear slices in a rosette on the tart. Brush the tart with butter and sprinkle with sugar. Bake at 390°F until the bores of the dough are golden brown. Now you can enjoy your delicious chocolate pear tart.

Recipe # Preparation 35 minutes For 6 people Cooking time 40 minutes approx Ingredients # 3 lemons 50 g butter 1 tablespoon cornstarch 4 eggs 200 g caster sugar 1 shortbread dough 1 tablespoon of water 4 egg white 100 g icing sugar Preparation of the cream # Slide a shortbread dough into a round pan. Rinse the lemons and finely remove the zest. Squeeze the juice from the lemons. Gently melt the butter in a saucepan. Dissolve (mix) the cornstarch with a tablespoon of water. Break the eggs into a bowl, add the sugar and whisk vigorously until the mixture whitens. Stir in the cornstarch, butter, lemon juice and zest and mix. Preheat the oven to 390°F. Pour the cream into the bottom of the dough. Bake for 35 to 40 minutes, until the edges of the tart are golden brown and the cream is set. Take the tart out of the oven and leave to cool. Preparation of the meringue # Whisk the egg whites until stiff and then add the icing sugar at the last moment. Mix gently so as not to break them. Preparation of the pie # Turn on the oven grill. Spread the meringue over the cold pie, spreading it well all over. With a spatula, uncover the pie with the tines of a fork. Slide the pie 3 or 4 times under the grill until it takes on a nice golden colour. Take the tart out of the oven, unmould it immediately and place it on a dish to cool. Tips # Serve the pie cold.

Recipe # Preparation 30 minutes For 6 people Cooking at 355°F Cooking time 25 minutes Spawning time 25 minutes Ingredients # For the shortcrust pastry : # 250 grams of flour 125 g soft butter 80 g sugar 2 egg yolks 1 tablespoon of water 1 pinch of salt For the trim # 25 cl milk 1 egg 30 g flour 40 g sugar 1 vanilla bean 500 g strawberries Preparation of the shortbread dough # In a bowl whisk the sugar and egg yolks then add the water. In a bowl, mix with your hand the soft butter and flour and then curl a well. In the well, pour the mixture of suckers, eggs and water. Mix initially with a spoon and then with your hands. Form a ball and then spread the dough on baking paper and plaster it in a pie dish. Cover the dough to pay cusson the dough. Bake the dough at 355°F for 25 minutes. Let the dough cool after baking. Preparation of the filling : # Boil the milk with the vanilla bean. Mix the egg and sugar in a small bowl. When the milk is boiling, remove it from the heat. Add the sugar-egg mixture to the milk and return it to the heat. You should get a fairly thick mixture. Place a plastic film on top of the cassrole and leave the cream to cool. While the cream is cooling, wash and remove the stalks from the strawberries and cut them in half. When the cream is cold, spread it on the shortbread dough and place the strawberries. Now you can enjoy your delicious strawberry tart.

Recipe # Preparation 10 minutes For 6 people Cooking time 30 minutes Cooking temperature 355°F Time in the fridge 3 hour Ingredients # 1 egg 25 cl of liquid cream 30 carambar 100 g milk chocolate 1 sugar dough Preparation # Preheat the oven to 355°F. Spread the sweet dough in a dish and bake until golden brown. Heat the liquid crème fraîche in a saucepan. Add the 30 carambars. Melt them over doyx heat for about 10 minutes. Remove from the heat, add the chocolate and stir until completely melted. Pour the carambar mixture over the baked dough and leave to rest for 3 hours in the fridge. You can now enjoy your delicious carambar tart.

Recipe # Preparation 25 minutes For 6 people Cooking time 45 minutes Cooking temperature 410°F Ingredients # 1 shortcrust pastry 400 g tuna in brine 400 g crushed tomatoes 1 onion 3 eggs 1 tablespoon breadcrumbs salt pepper Preparation # Preheat the oven to 410°F. Unroll the shortcrust pastry in a baking tin. Prick the bottom of the tart with a fork and then sprinkle with breadcrumbs. In a bowl, crush the tuna au naturel, crushed tomatoes, eggs and chopped onion. Season with salt and pepper. Pour the mixture over the dough and bake at 410°F for 45 minutes. You can now enjoy your delicious tuna pie.

Recipe # For 4 people Preparation 15 minutes Cooking time 15 minutes Cooking temperature 355°F Ingredients # 200 g flour 50 g cornstarch 200 g butter 2 eggs 2 handles of corn flakes 1 sachet of baking powder 100 g raisins soft liquor Preparation # Preheat the oven to 355°F. In a bowl, mix the cornflour, flour, sugar, baking powder, eggs and add the softened butter. Mix well until the dough is foamy and puffy. Dip the raisins in soft liquor and then in flour and add them to the preparation. Cover a baking tray with baking paper. Form roses with 1 teaspoon of dough that you will cover with corn flakes. Bake at 355°F for 15 minutes. Leave to cool. Now you can enjoy your delicious corn-flake roses with raisins.