Ham and tomato pie

Recipe # For 8 people Cooking temperature 390°F Cooking time 40 minutes Ingredients # 1 shortcrust pastry 150 g of chocolate pears in syrup 2 tablespoons of sugar 1 egg 1 brick of fresh cream Preparation # Bake the shortcrust pastry in a dish for 10 minutes in the oven, leaving the baking paper on. Melt the chocolate in a bain marie. Put the chocolate in the bottom of the tart. Drain the pears and cut them in half. Arrange the pears in fans on the chocolate. Mix the egg, 2 tablespoons of sugar and a briquette of crème fraiche. Pour the mixture over the pears. Bake at 390°F for 40 minutes. Now you can enjoy your wonderful pie.

Recipe # For 8 people Cooking temperature 410°F Cooking time 25 minutes Ingredients # 8 golden apples 1 puff pastry 2 packets of vanilla sugar 100 g butter 100 g caster sugar Preparation # Peel the apples whole. Cut the apples in half and remove the cores without damaging them. In a pie tin, melt the butter directly on the heat. Add the sugar and lower the heat a little to make a caramel. Arrange the apples in the bottom of the dish and flatten them from time to time with a spatula. Sprinkle the apples with vanilla sugar. Remove the dish from the heat. Cover the apples with puff pastry, pressing down on the edges. Conceals # Serve warm with a scoop of vanilla ice cream.

Recipe # Preparation 20 minutes For 6 person Cooking 355°F Cooking time 20 minutes Ingredients # 5 apples 1 large knob of butter 4 teaspoons brown sugar 1 shortcrust pastry 1 teaspoon of cinnamon Preparation # Preheat the oven to 355°F. Peel the apples, then cut them finely. Melt the butter. Spread the dough, the ideal thickness is 2 or 3 mm. Arrange the apples in an overlapping pattern. Brush the tart with butter Pour the brown sugar and cinnamon over the pie. Bake at 355°F for 20 minutes. Tip # Precook the dough before filling.

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 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 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.