La Tarte Tatin

La Tarte Tatin

Imagine biting into layers of sweet, caramelized apples, held together atop a buttery base made of short paste. This dessert transports me back to Paris, and its numerous bistros which would often carry an upside-down apple tart for dessert. I've prepared this dessert several times over the years and never tire of it. I hope you wont either. 

Orange Almond Cake with Buttercream Frosting

Orange Almond Cake with Buttercream Frosting

We were recently invited to a get-together and I offered to make a cake for that evening. I thought of this cake since it had been a while I made it. Orange and almond work beautifully, so in keeping with the theme, I used a bit of orange jam I had with whipped cream and almond pralin I had left over to fill the cake. The buttercream is made with a sugar syrup, so it will hold very well in warm weather or at room temperature for a long time. 

Savarin - Brioche soaked in kirsch syrup

Savarin - Brioche soaked in kirsch syrup

It's been a while since I made a yeast bread, and wanting to make a very French dessert for friends coming over, I thought the savarin would make the cut. The delicate taste of the brioche is infused with a kirsch syrup. Raspberries add a bit of tang, and the whipped cream mellows out all the flavours in each bite. I would say this is a perfect dessert to bring for a brunch because it is bright and boozy, but as with most desserts, I will tend to eat it whenever it's offered. 

Apple Shortbread Bars

Apple Shortbread Bars

These apple shortbread bars are great to share, and make a nice ending to any meal or as a snack on their own. The three layers give it a depth of texture that you'll be sure to enjoy. If you're looking for treats made with seasonal Winter ingredients, that you can keep on hand for several days or even freeze for a couple of weeks before you enjoy, look no further. 

Three milk cake - Pastel Tres Leches (Winter)

Three milk cake - Pastel Tres Leches (Winter)

I recently had to make a birthday cake and wanted to try out something different. So I went back to my roots and thought of the Three Leches Cake: a spongecake soaked in a mixture of evaporated and condensed milk with whipping cream. This dessert is served often back in Mexico, but I decided to elevate it with an Italian meringue and poached pears to add a seasonal flavour.