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Desserts, including Sweet pies and Tarts
by lestroisours • Wed 23 Apr 2008 15:57
Brioche & Butter Pudding.
A slant on the traditional bread & butter pudding.
Take a moyen brioche and slice it, buttering each slice with your favourite spread be it butter or omega-3. Cut each slice into half. In a deep dish, layer the base with some of the brioche. Now the interesting part. Take a barquette of strawberries, and remove the greenery. Cut the strawberries into quarters and make a layer on the brioche. Add a sprinkling of caster sugar if you wish over the layer of strawberries. Now continue with a new layer of Brioche, then strawberries etc, finishing with a layer of Brioche. Keep back some strawberries for serving on the finished pudding, Beat two eggs into half a litre of milk, and gently pour over the brioche. Sprinkle the top with some cassonade, and place in a warmed oven at 180C until the top is gently browned, probaly about 20-30 minutes.
Serve into individual dishes, and place a half strawberry on the top. Yummy! :)
“It is not the strongest of the species that survives, nor the most intelligent, but the one most responsive to change.” ~ Charles Darwin
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Oct 2007
Caramelised Pear, Chocolate and Pecan Flan
by Goose • Fri 10 Jul 2009 11:43
Caramelised Pear, Chocolate & Pecan Flan

Roll of Sweet Pastry
120gms dark chocolate (melted in pyrex jug stood in boiling water)
65 gms unsalted butter
4 tblsp golden syrup
150 gms soft dark brown sugar (sucre saveur Vergoise brune)
3 eggs
2 tblsp rum
1/2 tspn vanilla extract
150 gms pecan nuts unbroken
2 firm but ripe pears, peeled and diced
Pinch salt
Crème fraîche or whipped cream to serve.

Preheat oven to 200C/gas 6

1. Line a 23cm/9” dia, 2.5cm/1” deep flan ring with the pastry, prick with a fork, line with greaseproof paper and add baking beans then bake blind for 10 mins, then remove paper and bake for further 5 mins.

2. Remove from oven, stand on rack to cool and reduce temperature to 180C / gas 4.

3. Heat the butter in a pan, add the pears and syrup and lightly caramelise them.
4. Whisk together the sugar, eggs, rum, vanilla and salt in a bowl;
5. Add the pecan nuts then stir in the pears and syrup followed by the melted chocolate.
6. Pour into the pastry case, place in preheated oven for approx 25 mins or until just set.

Trim pastry edges with scissors straight out of oven and allow to cool before cutting into wedges topped with cream.
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Mar 2005
Re: Desserts (other than pies and tarts)
by Goose • Fri 10 Jul 2009 12:10
Bottom Crust Open Fruit Pie

750gms plums (already stoned) (or other fruit or mix of fruit)
75 - 85gms (3oz) soft brown sugar (depending how sweet fruit is)
Small egg to brush pastry (whisked!)
Roll of shortcrust pastry (brisée or Sablée)

Preheat oven to 200C

Lay out pastry on flat baking sheet and pop in fridge until needed;

Cut plums in half and remove stones, then cut each half into three;

Mix plums and sugar together in big bowl then place in the centre of the pastry;

Fold over edges of pastry and wet edges with water to form the parcel. Do not meet the edges in the centre - it is supposed to be an open package.

Brush the pastry that you can see with the egg and scatter demerara sugar over the pastry.

Bake in centre of oven for 20 minutes; THEN

Turn oven down to 180C and continue to bake for a further 25-30 minutes, checking pastry. The fruit will be bubbling in the middle.

Serve hot or cold - perhaps with ice-cream.
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Mar 2005
Baked Nectarine Tart
by Goose • Sat 15 Aug 2009 13:59
2 firm and ripe nectarines
1 puff pastry sheet
175 gms (6 oz) mascarpone cheese
2 egg yolks
1 1/2 Tablesp Demerara sugar
1/2 teaspoon of vanilla essence and a sprinkling of vanilla seeds.


1 1/2 Tbsp brown sugar
2 Tbsp butter or margarine (melted)
A squirt of golden syrup

1 tsp melted butter

Preheat oven to 400˚F, 200C

Combine the melted butter, & brown sugar etc in a small pan . Set aside. This will be the topping for the tart and may be best gently heated when the tart is ready to go into oven, to caramelise it..

In another bowl, beat the mascarpone until very smooth then combine together the mascarpone, egg yolks, Demerara sugar and vanilla until smooth. Set aside

Cut the nectarines into thin wedges. You may remove or keep the skins.

Take the puff pastry and place it in a lightly greased baking sheet. Take a knife and 1/2-inch from the edges, lightly score 4 lines creating an inner square. This will be the crust. With a fork perforate the dough several times, this will help when it bakes.

Take the mascarpone mixture and spread it even on the puff pastry, not passing the edge mark. Then place the nectarine slices over in a pattern to your liking. Pour/dot the topping mixture onto the nectarines.

Take the melted butter and baste the edges.

Bake for 15-20 minutes until browned but watch it after 15 minutes.
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Mar 2005
Re: Desserts, including Sweet pies and Tarts
by Goose • Sat 14 Nov 2009 14:13
Pear & Frangipane Tart

1 roll of sweet pastry
90 gms softened butter
100 gms firmly packed light brown sugar
1/2 teaspoon almond extract essence
2 large eggs, beaten
100 gms ground almonds
2 tablespoons SR four
3 firm, ripe pears
4 tablespoons jelly type jam for glazing

1 teaspoon lemon juice
Icing sugar to dust (if required)

Preheat oven to 200C / gas 6

Lightly grease a 9” fluted tart tin, dust with flour then line with the pastry. Pinch the edges to rise 1/4 “ above edge of pan, prick the bottom with a fork.

Line the pastry shell with greaseproof paper and fill with pie weights or dried beans. Bake for 10 minutes then remove the beans and paper and bake for a further 5 - 10 minutes. Leave to cool and reduce oven temperature to 180C/gas 4.


Combine the butter, brown sugar and almond extract in a medium bowl. Beat with an electric mixer at medium speed until smooth and creamy. Beat in the eggs, one at a time then beat in the ground almonds and flour.

Brush half the jelly jam over the pastry shell and pour in the almond mixture. Smooth the surface with palette knife.

Peel, halve and core the pears. Place each half cut-side down on a cutting board and slice thinly lengthwise, keeping the pear-shape together. Arrange in the pear shapes and also in a fan shape, on top of the filling and bake for 30 - 40 minutes until the filling is set and golden.

Prepare the glaze: heat the remainder of the jelly jam and the lemon juice in a small pan on a low heat until just bubbling then spread the glaze over the warm tart.

After 10 minutes, dust with icing sugar if required.
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Mar 2005
Re: Desserts, including Sweet pies and Tarts
by maryr • Wed 05 Dec 2012 14:35
Pineapple Pudding

14oz(400g) tin chopped pineapple
3 eggs, separated,
6oz(185g) caster sugar
1oz(25g) plain flour
1oz(25g) butter, ½oz(12g) sugar
Sweeet pastry

Oven 325oF/160oC/Gas 3.
Grease and dust with flour a 7”x11”x2” rectangular dish and line with sweet pastry. Bake for 15-20 minutes until firm.
Drain the pineapple pieces. Make up the juice to ½pt(300ml) with water. Melt the butter, add flour and cook gently for a few seconds, add juice stirring constantly. Add the sugar and egg yolks, beating well. Stir in the pineapple pieces. Pour the mixture over the baked pastry. Beat the egg whites until fluffy, slowly add the caster sugar, whisking constantly until the mixture is stiff and glossy. Pile on top of pineapple custard. Sprinkle with a little caster sugar. Bake for 20 minutes until top is crisp. Serves 4-6
Alternatively use a jar of cherries instead of pineapple pieces.

Sweet Pastry

4oz(225g) plain flour, pinch salt
½tsp baking powder
2oz(125g) butter
2oz(125g) caster sugar
½ egg

Sieve flour with salt, baking powder, rub in butter, add the sugar. Beat egg lightly and mix flour to a stiff dough. Leave to rest for at least 30 minutes in the refrigerator. Roll out to 1/4"(5mm) thick.
Nov 2007
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