One of the most common types of pastry is shortcrust pastry. It is used for both sweet and savory pies, tarts, pasties and quiches. The only difference is this: For savory pies and quiches use a pinch of salt, for sweet pies use sugar.
Mousse d’Apricots, a fragrant, light dessert based on a recipe I got from friends in the South of France. While fresh apricots are enjoyed in season, a great deal of it is dried for use throughout the year. I use dried ones and serve it with Crème Fraîche or Mascarpone.
One can hardly go wrong with a rhubarb apple crumble for dessert. It is comfort food from way back, a nostalgic reminder of one’s childhood. You get the best rhubarb in spring and early summer. Choose stalks that are upright and glossy with pale yellow leaves. Stalks that have a tired look and bend easily are old.
A traditional recipe from the Provence, Tarte aux Abricots à la Crème d’Amande, a delicious and light apricot tart. The intense flavour of apricots combines well with an old-time favourite – baked custard.
This delicious cake comes from the island of Capri. There is no flour at all in it, just ground almonds and chocolate. A cross between a chocolate mousse and a cake. Lusciously moist and a sinful chocolate taste in every bite. An all time favorite of mine and a sure bet at any dinner party. Above all, easy to make. I serve it with Crème Fraîche, Mascarpone or vanilla ice cream.
Quinces are old fashioned fruits but very much en vogue in the Provence countryside. Have you ever wondered what quinces look like? Click here to find out.