french recipe "cherry tarte tatin "

Aug 27, 2013

french recipe "cherry tarte tatin " (By Charming_Princess) (Thanked: 7 times)

Juicy and sweet, with a pleasing ruby hue, this cherry tarte Tatin recipe makes a magnificent showpiece dessert. Use any combination of sweet cherries you like, including the convenient frozen ones found at most local markets. Also known in the United States as cherry tart Tatin, this buttery, fruity confection tastes wonderful with a spoonful of simple chantilly cream.

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes


  • 1 sheet frozen puff pastry
  • 1 1/4 pounds assorted sweet cherries, pitted
  • 1 tablespoon all-purpose flour
  • 1/2 cup granulated sugar
  • 2 tablespoons butter, cut into 8 slices
  • 1 1/2 tablespoons water
  • 1/4 teaspoon almond extract (optional)
  • Confectioners' sugar


How to make cherry tarte Tatin:

Working on a clean surface, roll the pastry dough into an 11-inch circle and chill. Toss the cherries in 1 tablespoon flour and set them aside for a moment

Sprinkle the sugar across the bottom of a 10-inch, ovenproof skillet and then layer the prepared cherries along with the slices of butter over the sugar. Sprinkle the cherries with 1 1/2 tablespoons of water mixed with the almond extract, if using, and cook the mixture over medium heat for 10 minutes, stirring occasionally.

Preheat the oven to 375F. Continue cooking the cherries for an additional 18 to 22 minutes, slightly longer if using frozen cherries, until the juices have reduced, but the cherries have not dried out. Remove the skillet from the heat and drape the pastry over the cherries, fitting the overhang down between the fruit and the sides of the skillet.

Bake the cherry tart Tatin in the preheated oven 25 to 30 minutes, until the pastry turns golden brown. Cool the tarte Tatin in the skillet for 30 minutes before inverting it onto a serving platter and dusting it with confectioners' sugar.

This cherry tarte Tatin recipe makes 8 servings.

hope you like this is one of my favourite recipe......

Aug 27, 2013

"mushroom creme soup" (By Charming_Princess) (Thanked: 6 times)

Porcini mushrooms are the best choice for an earthy, full-bodied flavor that marries perfectly with beef stock and cream. For a unique flavor experience, try using rare Morel mushrooms. They’re available only once a year – in the spring – so buy them if you happen upon them.

Prep Time: 5 minutesCook Time: 10 minutesTotal Time: 15 minutesIngredients:
  • 1 onion, diced
  • 4 tablespoons butter
  • ¾ lb button mushrooms, chopped
  • 4 teaspoons all-purpose flour
  • 1 cup beef stock
  • ½ bay leaf
  • ¼ teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 cups half and half

Melt butter over medium heat and sauté the onions and mushrooms for 5 minutes. Stir in flour and cook for 1 minute. Add beef stock, bay leaf, salt, and pepper. Simmer for 3 minutes and then remove bay leaf. Add half and half, warm through, and serve hot.

Makes 8 servings.

hope this keeps you healthy as well as fit and it is good in taste

Aug 27, 2013

"apple glazed carrot" (By Charming_Princess) (Thanked: 3 times)

hye cool cat...i didnot knew that you were vegitarian......but i am sorry that i  dont have the veg recipe of this.....but will try to find it out soon..but you can try this soup...this is my huby fav..try it......and this veg........

Prep Time: 5 minutesCook Time: 25 minutesTotal Time: 30 minutesIngredients:

  • 2 tablespoons butter
  • 1/3 cup water
  • ½ cup apple cider
  • ¼ teaspoon cinnamon
  • 3/4 lb carrots, sliced crosswise into 1/3-inch pieces
  • 2 cups chopped baking apples

Melt the butter in a large skillet over low heat. Continue gently cooking the butter until it turns light brown; remove pan from heat and allow the butter to cool for a few minutes. Add the water, apple cider, and cinnamon to the browned butter and return the skillet to the stovetop over medium heat.

Bring the apple cider mixture to a boil, reduce the heat, and allow it to simmer for 2 minutes. Add the carrots, cover the skillet, and cook over medium heat, stirring frequently, for 10 minutes. Add a small amount of water to the carrots, if necessary. Stir the apples into the skillet and cook for 5-7 minutes, until the apples and carrots are tender.

Makes 6 servings.

Aug 27, 2013

" spicy cheese rounds " (By Charming_Princess) (Thanked: 5 times)

These cheese rounds, a little zippy from the cayenne pepper, taste wonderful with crudités and a glass of wine. Make sure the wine is spicy enough to hold its own against the pepper and sharp cheese flavors.

Prep Time: 5 minutesCook Time: 12 minutesTotal Time: 17 minutesIngredients:
  • 2 cups Cantal or sharp cheddar cheese, shredded
  • 1/2 cup butter
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon dry mustard
  • 1/8 to 1/4 teaspoon cayenne pepper

Using a mixer beat together all the ingredients until a dough ball forms. The dough will look shaggy. Put the dough onto a clean, floured work surface and roll into a 15-inch long log that measures about 1 ½-inches in diameter. Wrap the log in plastic wrap and freeze for 1 hour.

Preheat the oven to 400 degrees. Unwrap chilled dough and slice into very thin (1/8-inch thick) coins. Arrange the cheese rounds in a single layer slightly apart on an ungreased baking sheet. Bake for 12-15 minutes, until the rounds begin to brown on the edges. Allow them to cool slightly before serving.

Makes 12 servings.

Aug 28, 2013

thank you (By Charming_Princess) (Thanked: 7 times)

thank you for reading and my time didnot go waste......

@coolcat:-would try to find more of some recipe for you and post it here so you can enjoy it.....yummy yummy food...........uuuuuuuuuummmmmmm

@rashdah:-thak you rashdah but i get statisfation by seeing all the statify face so only i love to cook and share recipe and med gave a beatuifull site....thanks you.....

@sharandeep;-as i saw your post ...and i had  it saved in my lappy not mine actually my sis lappy i copied it and posted it....hope it helped you...i would try to post more recipe ....ok.....

@lucky_arshi:-coming to yoo kiddo.....try try and eat alot and you too become allu.....hihihihihihihihiiiiiiiyeah i love cooking so only i shared this recipe if you want any recipe then without any hasitant you can ask me after all i am a gr8 chef........chef mrs.aliyah sammer rafai.....aka mrs.asr.......hhihihihihihihihihihihhihiihihhihi

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