Tarte Normande aux Pommes (Custard Apple Tart).

Steps
Preheat the oven to 190C.
Toss the apples in a bowl with 1/3 cup sugar and the cinnamon, then arrange them in the pastry shell.
Bake in the upper third of the preheated oven for about 20 minutes, or until they start to color and are almost tender.
Remove from oven and let cool while preparing the custard.
Beat the egg and remaining 1/3 cup sugar together in a mixing bowl until mixture is thick, pale yellow, and falls back on itself forming a slowly dissolving ribbon.
Beat in the flour, then the cream, and finally the brandy.
Pour the mixture over the apples.
It should come almost to the top of the pastry shell.
Return to oven for 10 minutes, or until cream begins to puff.
Sprinkle heavily with powdered sugar and return to oven for 15 to 20 minutes more.
Tart is done when top has browned and a needle or knife plunged into the custard comes out clean.
Slide tart onto a rack or serving dish, and keep warm until ready to serve.

Fig, cranberry and gruyere tart.

Fig,cranberry and gruyere tart
Serves 6

1 sheet puff pastry
butter
6 figs, cut into quarters
1/2 cup fresh cranberries
1 cup grated gruyere cheese
2tablespoons pine nuts
salt-pepper
1 tablespoon olive oil

1.Preheat oven to 215C.
2.Butter an ovenproof dish.
3.Place the whole sheet of puff pastry into your dish, cut off any excess pastry. (If you need to roll it out to fit your dish, do it in a little all-purpose flour).
4.Fill with figs,cranberries, cheese and pine nuts.
5.Finish off with a little salt, pepper and oil.
6.Bake until golden, about 20-25 minutes.

Enjoy!

Transylvanian Apple Tart.

Transylvanian Apple Tart | Time To Cook - Online:

Makes 1 x 24cm tart

Filling
750g Bramley apples – 3 large
50g chopped prunes
4-5tbs caster sugar
5tbs dark rum

Peel, core and slice the apples.
Put the apples and the res of the ingredients into a pan and toss to coat.
Cover and heat gently until the apples start to soften.
Remove from the heat, stir again, cover and set aside to cool.
Pastry
180g plain flour
1tsp baking powder
75g sugar
1 tsp vanilla extract
90g unsalted butter

Preheat the oven to 200°C, 180°C Fan.
When the apples have cooled, put all the pastry ingredients into a food processor and blitz to breadcrumbs.
Grease and line a 24cm tart tin or spring-form pan with baking parchment.
Tip the mixture into the prepared tin and press lightly into the bottom and sides. The sides should stand about 4cm high.
Add the cooled apple filling and smooth.
Bake for 25-30 minutes.

Custard topping
30g unsalted butter – softened
40g caster sugar
2 large eggs

While the tart is baking, whisk the above ingredients together.
Remove the tart from the oven and pour over the custard mixture.
Jiggle the tin a little to make sure all the spaces are filled.
Return the tart to the oven for a further 10 minutes or until the custard is golden brown and just set.

To finish.
Remove the tart from the oven and sprinkle whilst hot with a further 2-3tbs rum.
Allow to cool in the tin for 15 minutes, then remove from the tin and cool fully on a wire rack.

"If we dial back a bit along the apple tart continuum from the elegance of Monsieur Conticini’s creation, we would come to a place into which the Transylvanian Apple Tart would slot very well. Its still very much recognisable as an apple tart, but with a few tweaks and additions to make it intriguing:

The use of a raising agent in the pastry – after baking, it’s closer to a shortcake than a pastry and wonderfully light and crumbly.
The addition of an unusual dried fruit – in this case, chopped prunes (raisins!).
Admittedly, it might not be prunes at all, I suspect it having got a little scrambled in translation, but prunes is what I used and very delicious it turned out, so I’m going to run with it.
The buttery custard that brings everything together – added after the tart is mostly baked, when the majority of the fruit juice has evaporated during cooking, it adds a richness to the filling without causing a dreaded soggy bottom pastry.
The generous slosh of alcohol – rum (or any what you like)!"
'via Blog this'

Gariguette Strawberry Tart.

Learn to Cook in France with The Cook’s Atelier & the Secrets of Their Gariguette Strawberry Tart:
Makes one 9-inch tart (or 8 individual tartelettes)

Ingredients:
1/2 recipe Pâte Sucrée (recipe follows)
All-purpose flour, for work surface
1/2 cup heavy cream
1 teaspoon granulated sugar
Pastry Cream (recipe follows)
2 cups strawberries, hulled and sliced
Confectioners’ sugar, for dusting

Shortcrust cheese tart.

Bill Granger Shortcrust cheese tart
Published at thetimes.co.uk, December 29 2012
Serves 4-6
• 600g ready-made shortcrust pastry
• 100g feta, crumbled
• 250g ricotta
• 200g mature Cheddar, grated
• 2 eggs, lightly beaten
• 3 tbsp double cream
• Pinch of freshly ground nutmeg
• Freshly ground black pepper
• 1 tbsp coarsely chopped rosemary leaves
• 1 egg yolk, lightly beaten

Vegetable Tian.

Vegetable Tian Recipe : Ina Garten : Recipes : Food Network:

Vegetable Tian and Couscous Grain — Tian de légumes sur lit de couscous | La Tartine Gourmande:

For the Love of Cooking » Vegetable Tian:

French Lemon Cream Tart.

A Virtual Baby Shower for Maria and Josh Lichty:French Lemon Cream Tart: "THE MOST EXTRAORDINARY FRENCH LEMON CREAM TART"
Tart - filling over a pastry base with an open top not covered with pastry.
Makes 8 servings
1 cup sugar
Finely grated zest of 3 lemons
4 large eggs
3/4 cup freshly squeezed lemon juice (from 4 to 5 lemons)
2 sticks plus 5 tablespoons (21 tablespoons; 10 1/2 ounces) unsalted butter, at room temperature and cut into tablespoon-sized pieces
1 fully-baked 9-inch tart shell
1/3 cup quince or apple jelly or 1/2 cup lemon marmalade, for glazing

Strawberry tart. From Pascal Aussignac.

Ingredients

Shortbread pastry