tarte pomme rosace

Apple Tart

Dear foodies,

After the recipe of the Papé's Apple Pie, I suggest you make one with a sweet shortcrust pastry.

tarte pommes rosace

For 6-8 servings:

.3-4 big red apples

.1 jar of apple sauce

.shortcrust pastry, the recipe is HERE


Preparation of your Apple Pie:

Preheat the oven 350F

1/ Make the shortcrust pastry according to the recipe above. Roll out the dough and put it in a mold.

2/ Make heat to white* for about fifteen minutes.

Meanwhile, wash the apples and cut them into thin slices.

3/ Remove the mold from the oven, spread the apple compote then arrange the apple slices in a rosette. Sprinkle with a little brown sugar

4/ Head to the oven for about fifteen minutes.




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tarte pomme rosace

Apple Tart and sugar cream

Do you know Apple tart with sugarcream ?

A subtle blend of fondant apples linked to the crunchiness of the crumble.

For 6 servings:

. a shortcrust pastry, the recipe can be found HERE

. sugar cream: 80ml cream, 95g sugar, 85g brown sugar, 1 teaspoon vanilla powder, 5g butter

. .4 apples + 30g of butter

. crumble : 50g butter, 100g light brown sugar, 100g flour


Preparing your apple tart:

1/ Prepare your shortcrust pastry and blind-bake it for 15 minutes

2/ For the sugar cream, put all your ingredients in a saucepan and bring to the boil. When boiling, reduce the heat and simmer for 8 minutes.

3/ Meanwhile, peel the apples and cut them into slices.

Fry them in the pan with butter. When they are melting, add the sugar mixture to the cream.

4/ Prepare the crumble by mixing all the ingredients.

5/ Place the apples on your cooked pie shell, add the crumble and put back in the oven for 30 minutes at 360F.



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tarte tatin recette

Tarte Tatin

Incroyable mais vrai, je ne m’étais jamais lancée dans la réalisation d’une Tarte Tatin 😉

It's done ! And I share with you my recipe, which I hope will take you back to childhood with each bite of these gourmet and caramelized apples. To add even more delicacy, accompany your Tarte Tatin with a whipped cream with Salted Butter Caramel.

For 6 servings:

.5 little apples

. puff pastry ( You will find the Quick and Easy Puff Pastry Recipe HERE )

. Liquid caramel: 200g sugar, 225g lukewarm water

. caramel beurre salé (La Recette est ICI ). Vous n’aurez besoin que de la moitié de votre pot de caramel. Le reste peut être dégusté à la petite cuillère 🙂

.150g whipping cream

.15g icing sugar (optional)


Preparing your Tarte Tatin: 

1/ The day before: preparation of the liquid caramel, the caramelized apples, the puff pastry (possibility of making puff pastry a day before) and salted butter caramel (you can make it a few days before and keep it in the fridge).

. Liquid caramel: make a dry caramel by putting the sugar in a saucepan. When the sugar has disappeared and your caramel is a nice shade, deglaze with lukewarm water. Take it easy, as the chemical reaction between these two liquids is "big bubbles". Continue to mix with a silicone whisk until the caramel pieces are completely dissolved. Turn off the heat and set aside.

.For the apples: peel them and, if possible, use an apple corer to remove the core. Then cut into 4 wedges. Arrange them in a dish and cover them with liquid caramel. Close your dish tightly with aluminum foil. Head to the hot oven at 356F′ for 45 minutes-one hour.

Your apples should be mellow and well coloured. Leave them overnight in the dish (keeping the aluminum foil on top), in the refrigerator.

. For the puff pastry: make your dough then roll it out. Make a 22cm circle and leave to rest for one hour in the refrigerator before cooking. Bake your dough in a hot oven at 320F for 20 minutes. Take it out of the oven and raise the temperature to 410F. When the oven has reached the temperature of 410F sprinkle your pie with icing sugar and bake for 5 minutes to obtain a nice caramelization. Set aside.

pate feuilletee rapide et facile

. For the salted butter caramel: I invite you to follow THIS RECIPE.

Photo de Angele J sur Pexels.com


2/ D-Day: preparation of the whipped cream with salted butter caramel and assembly of your tart

. Sortir les pommes du réfrigérateur et les égoutter sur une grille. Gardez le surplus de caramel liquide pour une prochaine recette 😉

. For the cream: pour the cream into the tank of your food processor and chill for at least 15 minutes (you can put your tank with the cream in the freezer to save time).

Beat the cream with a mixer, speed fast, and gradually add the salted butter caramel. If the cream is not sweet enough for your taste, add 15 g of icing sugar.

. Ready for assembly: on your puff pastry, place the apples. Accompany your tarte with a small pot of whipped cream with salted butter caramel and enjoy!


tarte tatin recette


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Apple Tart with Salted caramel sauce

Here is a new gourmet creation. And if you're a fan of apples and salted butter caramel, you ABSOLUTELY have to try this recipe!


Our Thin apple and caramel tart consists of a thin layer of Breton shortbread, thin slices of apple sautéed in salted butter caramel, all decorated with a vanilla white chocolate whipped ganache. For the decoration, I added cinnamon buttons that you will find on the site of Sacré Français.


For a tart for 6 servings:

1/ Prepare a Breton shortbread following this recipe HERE

2/ Cut using a mandolin or a very sharp knife, 2 nice apples. Fry the thin slices in a pan in 3 tablespoons of Salted Butter Caramel (find the recipe HERE)

With 2 other apples peeled and cut into pieces, make a compote: in a saucepan, put a little water, a tablespoon of sugar, the apple pieces and cook over low heat until the apples become melting. Mix and reserve.

3/ The day before, prepare whipped white chocolate vanilla ganache following this recipe HERE. Beat it cold on D-Day and put in a piping bag.


Assembling your Thin Apple Tart and Salted Butter Caramel:

4/ Place some apple compote on your Breton shortbread, avoiding the edges.

5/ Put your thin slices of apples and cover them with a little salted butter caramel.

6/ Poach your ganache 😉

Bon appétit,


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tarte fine aux pommes et caramel

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Chocolate Tart and Salted Caramel

Just writing the title of this new recipe is making me salivate. Not you?



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Don't worry, I'll give you everything here 😉


For a tart for 6-8 people (diameter 20cm), you will need: 

  • Sweet Paste with Cocoa to make the day before: find the recipe HERE

You can prepare your dough 2-3 days before and leave it in the fridge.


  • Salted Butter Caramel to make the day before: find the recipe HERE


  • Creamy chocolate ganache to make the day before: The recipe HERE

ganache cremeuse au chocolat


  • Chocolate mirror glaze to make the day before or 2 days before: the recipe HERE

glaçage miroir au chocolat


  • Assembling your Salted Butter Caramel Chocolate Tart:

Le jour J est arrivé ! Il est temps de passer au montage de votre tarte.

  1. Faites cuire votre fond de tarte

Vous pouvez faire cette étape la veille.   Sortez votre pâte 30 minutes avant. Déposez votre cercle ou bien mettre votre pâte dans un plat à tarte, piquez votre tarte à l’aide d’une fourchette. Remettre au frais 30 minutes.

Pendant ce temps, faites préchauffer votre four à 175 degrés. Lorsque votre four est chaud, enfournez votre tarte pour une vingtaine de minutes.

2. Lorsque votre fond de tarte a refroidi, déposez votre Caramel Beurre Salé. Mettre au congélateur 30 minutes.

3. Sortez votre tarte du congélateur et ajoutez votre Ganache Crémeuse. Veillez à ne pas aller jusqu’en haut des bords de votre tarte. Il doit rester un peu de place pour le glaçage. Mettre au congélateur 30 minutes.

4. Pendant ce temps, faites réchauffer votre Glaçage Miroir au bain-marie* jusqu’à une température d’environ 35 degrés.

5. Versez délicatement votre Glaçage sur la tarte et résevez au frais.




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Basil and Lemon tart

We're starting the new school year with this new creation: The Lemon and Basil Tart.

For 6-8 people (diameter 20cm), you will need:


*Basil Lemon Cremeux:

  • .juice of 4 lemons + zestes
  • 160g of sugar
  • 5 leaves of basil
  • 200g of eggs
  • 3g of gelatine
  • 80g of butter

1/ D-2: Bring to the boil in a saucepan the lemon juice, the zest, the sugar and the basil leaves. Turn off the heat and leave to infuse for 24 hours.

2/ D-1: Preparation of your cream.

Rehydrate your gelatin sheets in cold water. Mix the lemon-basil mixture and strain. Return to heat in a saucepan. When it boils for the first time, turn off the heat and pour the mixture into the previously whipped eggs. Stir vigorously and return to medium heat. Continue mixing until the cream thickens.

Turn off the heat, wring out the gelatine sheets and incorporate them into the preparation, then add the cut butter into pieces. Mix for one minute then mix.

Leave your lemon basil cream to cool in a cool place (put cling film in direct contact with the cream to prevent a crust from forming).

3/ D-1: Shortbread Dough – find the recipe HERE

4/ D-Day: Roll out your dough and put it in your pie dish. Put it in the fridge for 30 minutes. Meanwhile, preheat your oven to 360F

When your oven is hot, bake your pie for about twenty minutes.


Assembly: cool your pie dough, whip your cream and put it in a piping bag. Poach your pie and set the scene!

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à bientôt,



Apple Tart of Grandpa

What could be better for a gourmet dessert this Sunday than a delicious Apple Pie ?

But not just any. Apple Pie from Grandpa!

Gourmet and a little sweet that you can decline according to your desire of the moment.

For an Apple tart for 8 people:

. 4 apples

. butter

. brown sugar

. puff pastry tart

. 1 yolk egg

. vanilla extract

.30cl whiped cream

How to prepare your Apple Tart? 

.Preheat the oven 175'

1 / Peel and cut your apples into cubes.

2 / In a pan, melt a knob of butter , add the apple cubes then 1 tablespoon of brown sugar . Sauté for 8 minutes, stirring. If you wish, you can add a little cinnamon powder.

3 / Place the cooked apple cubes on your pie shell and cook for 15 minutes.

4 / Meanwhile, prepare the appliance: in a bowl mix 30cl of liquid cream , 1 egg yolk and a teaspoon of vanilla .

5 / Take the tart out of the oven and add the cream-egg-vanilla mixture . Return to the oven for 20-30 minutes depending on the power of your oven.

Pour plus de gourmandise, ajoutez une cuillère (ou deux) de caramel beurre salé maison ! La recette est ICI 🙂

Bon appétit !


J’adore voir vos réalisations et les partager. N’oubliez pas de mettre #amoureusedunetarteaucitron sur vos réseaux 😉

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Rasberries Tart and Vanilla cream

Today, I am sharing with you the recipe for the Raspberry Tart. It is made with a sweet hazelnut and vanilla dough and a light pastry cream.

In short, you will understand, it is the Pie of the season that will delight the taste buds of your family and your guests.

CP @amoureusedunetarteaucitron

I advise you to make this pie in several steps:

  • the day before: preparation of the sweet hazelnut and vanilla dough and the pastry cream
  • D-day: baking the dough, assembling and decorating

Pour une tarte de 6 personnes, vous aurez besoin de :

For the hazelnut sweet dough:

.200g flour

.75g hazelnuts flour

.140g butter

.100g icing sugar 

1 egg

. 1g salt


Creme Patissiere ( you will have a little more! The opportunity to test the recipe for choux;)) :

. 50cl milk

3 yolk eggs

90g sugar

20g corn starch

30g flour

vanilla extract


. Count about 60-80 (depending on the size) raspberriess

. Raspberry coulis, made with chopped pieces of raspberries.


CP @amoureusedunetarteaucitron

Raspberries Tart

1 / The day before , prepare your Sweet hazelnut and vanilla dough (the recipe is HERE ) and your Crème Pâtissière (recipe HERE )

2/ D-Day :

Take the dough out of the fridge 30 minutes before using it. Dark * the dough in your mold and make it white bake * for about 15-20 minutes at 175 ′

. When your dough has cooled , spread your pastry cream . Before using your cream, whip it a little to make it easier to work with.


3/ Décoration :

Cut the top of the raspberries . Raspberries should be the same size. Keep the cut pieces and mix them. Sift * to remove the grains. You can use an eyedropper to fill your raspberries or a teaspoon.

Refrigerate until tasting.

Jolie fleur en pleine concentration


On utilise parfois (souvent) des mots barbares en pâtisserie. Ils sont signalés avec *. Cliquez dessus pour la définition.


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Rhubarb Tart

J’ai eu comme une folle envie de Rhubarbe ces derniers temps et je vous partage cette recette toute simple mais délicieuse de

Rhubarb Tart

Vous ne pouvez pas imaginer comme cela fait du bien de manger de la Rhubarbe à Shanghai !

Pour 8 personnes :

. sablé breton ( recette à retrouver ICI)

. confiture de fraises et fraises pour la décoration

. Rhubarbe (environ 1kg)

Préparation de votre Tarte Rhubarbe :

1/ Préparer votre Breton Shortbread (ICI pour la recette), mettre dans un moule rectangulaire et au four pendant 20 minutes à 175′. Il faut que votre sablé soit coloré.

2/ Pendant ce temps, détailler la rhubarbe en rectangles de même longueur

3/ à la sortie du four, étaler de la confiture de fraises sur votre sablé. Disposer vos morceaux de rhubarbe, saupoudrer de sucre et direction le four pour 20-30 minutes de cuisson.

4/ Dans une casserole, mélanger 2 cuillères à soupe d’eau avec 2 cuillères à soupe de confiture de fraises. Faites cuire jusqu’à ébullition. Badigeonner votre Tarte Rhubarbe de ce mélange dès la sortie du four.

5/ Décorer avec quelques fraises


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Lemon Tart with Meringue

Today, a recipe that is close to my heart, that of:

Lemon Tart with Meringue

Whether you are part of the meringue team or not, it will be the same basis for your preparation. There are different recipes for the lemon base. With this one, I assure you, you will enjoy your lemon cream with a teaspoon!

For an 8-person tart (24cm in diameter), you will need:

Shortcrust pastry: for the recipe, it's HERE

Italian meringue: for the recipe, click HERE

Crémeux lemon: 140g lemon juice, zest, 160g sugar, 200g eggs, 3g gelatin (or agar-agar), 80g butter

Preparing your lemon cream :

1/ Hydrate the gelatin in cold water. Take the zest of the lemons

2/ Break the eggs and whisk them with a fork

3/ Put the zest, the juice and the sugar in the saucepan. If you prefer to replace the gelatin with agar-agar, incorporate it now

4/ when boiling, remove from heat and pour over the eggs, whisking vigorously

5/ Invert into the saucepan, put back on the heat and whisk. when it first boils, remove from the heat. Stir in the butter and gelatin. Whisk for 1 minute then mix for 2-3 minutes

6/ Refrigerate for at least two hours or directly in yourcooked pie shell.

7/Let's go for the decoration and tasting stage 😉

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