TARTE BOURDALOUE ~ serves 6 persons

Diana broadcast this recipe on Nick Coffer' Weekend Kitchen, Saturday the 4th of December 2016.

Listen to the programme by clicking here! http://www.bbc.co.uk/programmes/p04g8n28

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This tart is a big French classic and is typically Parisian. It was invented by a pâtissier in the 1850’s whose shop was situated on the Bourdaloue street, hence the name.

It is made out of short crust pastry, with pears in syrup, and frangipane (which is a mix of almond cream and crème pâtissière), and almond flakes.

It can be eaten cold or warm.

INGREDIENTS: 400g of short crust pastry - 1 can of half-pears in syrup - 20g of almond flakes.

For the crème pâtissière: 200g of milk - 1 egg yolk - 50g of caster sugar - 20g of corn flour.

For the almond cream: 75g of butter at room temperature - 100g of sugar - 100g of ground almond - 1 egg.

INSTRUCTIONS: Preheat your oven at 200°C and drain the half-pears.

1) Make the crème pâtissière. Put the milk into a pan, bring to boil. Meanwhile mix together the egg yolk, the sugar and the corn flour.

2) When the milk boils, pour half the milk onto the egg mix. Then pour back into the milk. Bring back to boil while whisking all the time (otherwise the bottom will burn)

3) Put aside into a bowl and let cool down.

4) Make the almond cream. Mix your butter with a spatula until it reaches the texture of a cream.

5) Add the sugar and mix thoroughly.

6) Mix in the ground almonds, then the egg. Put aside

7) Make your frangipane. When the crème pâtissière is cool, mix it with the almond cream

8) Line your tart mould with the short-crust pastry. Put half the frangipane in the bottom, and spread thoroughly.

9) Put six half pears on the frangipane in a flower pattern.

10) Put the second half of the frangipane on top of the pears. Sprinkle the almond flakes

11) Bake in the oven at 200°C for 40 minutes.

CLAFOUTIS WITH FRESH FRUITS (serves 8)

Diana's recipes broadcast in February 2016 on BBC radio3 Counties in Nick Coffer's Weekend Kitchen.

Nick Coffer's Weekend Kitchen http://www.bbc.co.uk/programmes/p009f192/episodes/guide

Nick Coffer's Weekend Kitchen http://www.bbc.co.uk/programmes/p009f192/episodes/guide

This is a very easy to do and healthy dessert that everyone loves. It can be a tasty snack or an end to a hearty family meal, as you prepare it in advance. This is also very versatile as you can put any kind of fruit that you fancy, or do not really know what to do of. The ingredients you need are also usually in your pantry.

INGREDIENTS: 500g of fresh fruit (apple, pear, apricot, peach, cherries, etc) - 100g of caster sugar - 125g of all-purpose flour - 1 pinch of salt - 3 eggs - 30cl of whole fat milk - Icing sugar.

INSTRUCTIONS: 1) Preheat your oven at 180°C.

2) Take a round baking tray of roughly 24centimeter diameter. Smear butter all over. Coat the bottom with caster sugar.

3) In a big bowl, sift the all-purpose flour, add 1 pinch of salt and the second half of the caster sugar.

4) In a separate bowl, whisk the eggs. Then add them to the mix of flour, salt and sugar. Mix thoroughly.

5) You can then add the milk, mix thoroughly.

6) Put the fruit pieces in the round baking tray, then pour the mix on top. Put to bake in the oven for 35 to 40 minutes

7) The clafoutis should not be totally set but slightly trembling

8) When the clafoutis reaches room temperature, sprinkle some icing sugar on top.

9) It is best eaten cold, directly from the baking dish.