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| Tourte aux Pommes (Apple Cake)(トゥールト・オ・ポム) |
| French style cake. Traditionally, this cake is baked in a tube shape. The apple should be diced and fully marinated in a sugar laced liqueur before cooking. |
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| Apple Caramel Cake(トルタ・ディ・メラ) |
| Italian style cake. Jonathan apples (Kougyoku) are best for this recipe this season, however, if they are not available, you can use other hard-flesh apples such as Fuji. The caramelized apples are the key to making a delicious cake. Heat sugar and butter in a frying pan until the mixture turns brown, then add apple slices and mix. |
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| Tarte Potiron (Pumpkin Tart)(タルト・ポティロン) |
| French style tart. “Potiron” means pumpkin in French. Prebake the tart shell until lightly brown, then add the pumpkin filling. Delicious served with whipped cream. |
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| Sweet Potato Tart(タルト・パタート・ドゥース) |
| French style tart. The key to making this tart is to process the potatoes while they are still hot after microwaving or steaming. No prebaking of the shell is required for this recipe. |
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| Four Fromage (Cheese Cookies)(フール・フロマージュ) |
| Swiss style piped cookies. If a pastry bag is not available, you can use a thick plastic bag by simply cutting off a bottom corner to pipe the batter. |
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| Tarte Bourdaloue (Pear and Almond Tart)(タルト・ブールダルー) |
| Popular French style pear tart called “Tarte Bourdaloue”. It is said that the tart was called after the street “Rue Bourdaloue” which, in turn, had been named for a seventeenth-century preacher, Louis Bourdaloue. Traditionally, either pate brisee, pate a foncer or pate a foncer sucree is used as the tart dough, and a combination of frangipane and pear compote is commonly used for the filling. However, different types of dough are now used by patissiers. Reflecting religious beliefs, the pears are sometimes arranged into a cross, however, you can arrange them as you like, such as in a radial pattern or a flower shape. |
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| Tarte Medaillon (Medallion Tart)(タルト・メダイヨン) |
| Belgian style tart. “Medaillon” is sometimes used in the names of circular- and oval-shaped confectionery. This is a simple tart recipe, no prebaking of the shell is required. Pour the filling into the shell, bake, then sprinkle with confectioners’ sugar after cooling. This filling recipe is rather unique as it requires melted butter. |
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| Easy Chocolate Cookies(プティ・フール・ショコラ) |
| Easy cookies made with “hot cake” mix (pancake mix). This is a fairly standard cookie dough recipe using cocoa and chocolate. Enjoy the rich chocolate aroma and the crispy texture. |
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| Easy Soft Cookies(プティ・フール・ア・ラ・ミニュット) |
| Easy cookies made with “hot cake” mix (pancake mix), following a traditional cookie recipe. Thanks to the high egg content, the cookies will be soft and puffy. |
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