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Tarte Tatin. The tarte Tatin (French pronunciation: [taʁt tatɛ̃]), named after the Tatin sisters who invented it and served it in their hotel as its signature dish, is a pastry in which the fruit (usually apples) is caramelized in butter and sugar before the tart is baked. It originated in France but has spread to other countries over the years.
Custard tart – Baked dessert consisting of an egg custard-filled pastry crust. Dacquoise – Layered dessert cake. Dariole – French pastry and dessert mold. Dame blanche – Ice cream dessert. Éclair – Cream-filled pastry. Flaugnarde – French dessert. Floating island – Dessert made with meringue and crème anglaise.
Tarte tropézienne, also known as " la tarte de Saint-Tropez ", is a dessert pastry consisting of a halved brioche filled with a mix of two creams, thick pastry cream (crème pâtissière) and buttercream, [1] and topped with pearl sugar. [2][3] It was created in 1955 by Polish confectioner Alexandre Micka, a pâtisserie owner in Saint-Tropez ...
Quiche Lorraine. Quiche Lorraine is a savoury French tart with a filling of cream, eggs, and bacon or ham, in an open pastry case. It was little known outside the French region of Lorraine until the mid-20th century. As its popularity spread, nationally and internationally, the addition of cheese became commonplace, although it has been ...
galette des rois. tarte conversation. A Jésuite is a triangular, flaky pastry filled with frangipane cream and topped with sliced almonds and powdered sugar. [1] The pastry originated in France and the name refers to the triangular shape of a Jesuit 's hat. [2] A similarly-named sweet pastry known in Portugal and Spain, the jesuíta, consists ...
Onions, shortcrust pastry. Media: Tarte à l'oignon. Tarte à l'oignon or Zewelwaï is a savoury tart with a baked filling of onions and cream. It is a speciality of the French region of Alsace, and may be served hot, warm or at room temperature. It is typically served as a starter.
Quiche. Quiche (/ ˈkiːʃ / KEESH) is a French tart consisting of a pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. A well-known variant is quiche lorraine, which includes lardons or bacon. Quiche may be served hot, warm or cold.
Tarte à l'badrée is an ancient cream-based tarte from the Picardy region of France. It was a popular dessert in the 16th century. It has since fallen out of popularity. The custard, called badré, was made from crème fraîche, butter, lard, milk, sugar, vanilla beans, and eggs. The custard would then be poured into a shortcrust pastry and ...