Tartelettes

I use a refined version of the classic 3-2-1 dough ( shortcrust, Mürbeteig, Pate brisee) with egg and a wee of dark rum. In order to get best results, I let my dough rest in the fridge for more than 12 hours.

For a more intense flavour, I don’t peel the apples, thats different to other apple pies (tartelette aux pommes), therefore apples are chosen fresh and carefully washed with a “veggie wash”.

Thin apple slices are caramelized in cinnamon sugar and finished with Cointreau for adding flavour.

The lace is glazed with apricot providing a sweet sour element and a lovely shine.

The crumbles are a luxurious mixture of wheat, butter and sugar offering a unique texture and flavour brought up by their various sizes and shapes.

Crumbles or lace? It’s a personal preference both are great for apples.

Ingredients: Apples, Wheat or Spelt, Butter, Cream, Sugar, Egg, Rum, Cointreau, Apricot jam, Cinnamon, Allergy Advice: Contains Gluten, Milk, Egg, Almondflour

Durian tartelette has a thick layer of fresh Durian, which is covered by a french custard (Crème Pâtissière) . Simply addictive!

Crumbles or lace on top? It’s a personal preference both are possible.

Ingredients: Durian, Wheat or Spelt, Butter, Milk, Sugar, Egg, Vanilla Allergy Advice: Contains Gluten, Milk, Egg, Almondflour

Blueberry Tartelette is made in different layer. The first layer on the pastry is a kind of Blueberry jam made from fresh Berries. This is toped by a classic French pastry custard (Crème Pâtissière). The fresh Blueberries are cover by gelatin(neutral taste), keeping them fresh and in place.

Ingredients: Blueberries, Wheat or Spelt, Butter, Milk, Sugar, Gelatin, Egg, Vanilla, Allergy Advice: Contains Gluten, Milk, Egg, Almondflour

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