The classic French shortcrust pastry for tarts and quiches. A professional pastry recipe, calculated per 1 kg of flour.
A smooth, tangy lemon custard over a pie crust, topped with Italian meringue browned in the oven.
A classic Southern pie with pecan halves over a sweet corn syrup filling that glazes as it bakes.
The classic French tarte aux pommes: a pâte sablée base topped with apple purée and thin slices arranged in a rosette, glazed with apricot.
