i search a recipe for tarte tatinI search a recipe for tarte tatin?
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TARTE TATIN
Saturday, December 5, 2009
I search a recipe for tarte tatin?
i search a recipe for tarte tatinI search a recipe for tarte tatin?
1 stick unsalted butter
1 egg, lightly beaten
2 tablespoons cold water
1 pinch salt
1 2/3 cups plain all-purpose flour, sifted
Caramel Apple Filling:
1/2 stick unsalted butter
3/4 cup sugar
10 apples (recommended: Granny Smiths or Reine de reinette)
2 tablespoons sugar, for sprinkling
Preheat oven to 400 degrees F.
To make the pastry, let the butter soften to room temperature and put it into a mixer on low speed. Pulse for 2 seconds before adding the egg followed by the water. Mix for a few seconds and then add the salt and the flour, keeping 2 tablespoons aside to add later in case the dough is too sticky. Work fast because the gluten in the flour makes the dough go elastic.
Stop the mixer before the dough turns into a ball. Flatten the pastry and shape a circle about 6 inches wide. Place the pastry on a plate, wrap it in plastic wrap and leave in the refrigerator for 1 hour minimum to 24 hours. This lets the gluten relax and when you roll out the pastry it stays flat.
Caramel Apple Filling: Cut the butter into little bits and scatter on a 10-inch baking dish. Shake the sugar over it and add 2 tablespoons of water to keep it from crystallizing. Caramelize the sugar by placing the dish on a medium heat. Meanwhile, peel the apples, cut in 2 and remove the core. Cut them into 4 big pieces. Once the butter and sugar have caramelized take the pan off the heat. Place the pieces of apple vertically on top of the caramel in the baking tin, taking care to fill the gaps with more pieces so they stick together in a solid mass. Sprinkle 2 tablespoons of sugar over the apples. Put the dish back on a heat diffuser for 15 minutes at a medium heat until the caramel starts bubbling up through the apples.
Preheat the oven to 400 degrees F. Roll the pastry out and place over the apples folding it in at the edges. Make 3 or 4 holes with a knife and 1 in the middle to let steam out when baking. Bake for 20 minutes and then let it rest for 15 minutes. It is important that you do this otherwise the apples will fall apart when you turn it over. Take a dinner plate and put it over the baking tin. Turn it over. Slowly remove the baking tin.
Serve lukewarm with vanilla ice cream, heavy cream or whipped cream.
1 stick unsalted butter
1 egg, lightly beaten
2 tablespoons cold water
1 pinch salt
1 2/3 cups plain all-purpose flour, sifted
Caramel Apple Filling:
1/2 stick unsalted butter
3/4 cup sugar
10 apples (recommended: Granny Smiths or Reine de reinette)
2 tablespoons sugar, for sprinkling
Preheat oven to 400 degrees F.
To make the pastry, let the butter soften to room temperature and put it into a mixer on low speed. Pulse for 2 seconds before adding the egg followed by the water. Mix for a few seconds and then add the salt and the flour, keeping 2 tablespoons aside to add later in case the dough is too sticky. Work fast because the gluten in the flour makes the dough go elastic.
Stop the mixer before the dough turns into a ball. Flatten the pastry and shape a circle about 6 inches wide. Place the pastry on a plate, wrap it in plastic wrap and leave in the refrigerator for 1 hour minimum to 24 hours. This lets the gluten relax and when you roll out the pastry it stays flat.
Caramel Apple Filling: Cut the butter into little bits and scatter on a 10-inch baking dish. Shake the sugar over it and add 2 tablespoons of water to keep it from crystallizing. Caramelize the sugar by placing the dish on a medium heat. Meanwhile, peel the apples, cut in 2 and remove the core. Cut them into 4 big pieces. Once the butter and sugar have caramelized take the pan off the heat. Place the pieces of apple vertically on top of the caramel in the baking tin, taking care to fill the gaps with more pieces so they stick together in a solid mass. Sprinkle 2 tablespoons of sugar over the apples. Put the dish back on a heat diffuser for 15 minutes at a medium heat until the caramel starts bubbling up through the apples.
Preheat the oven to 400 degrees F. Roll the pastry out and place over the apples folding it in at the edges. Make 3 or 4 holes with a knife and 1 in the middle to let steam out when baking. Bake for 20 minutes and then let it rest for 15 minutes. It is important that you do this otherwise the apples will fall apart when you turn it over. Take a dinner plate and put it over the baking tin. Turn it over. Slowly remove the baking tin.
Serve lukewarm with vanilla ice cream, heavy cream or whipped cream.
I search a recipe for tarte tatin?
i search a recipe for tarte tatinI search a recipe for tarte tatin?
PEAR TARTE TATIN
5 oz. sugar
2 lb. firm, but ripe pears, such as William
1/4 tsp. ground cinnamon or cloves; optional
3 tbsp. plus 1 tsp. butter
8 oz. frozen puff pastry, defrosted
Whipped cream
Preheat oven to 450 degrees. To make the caramel: mix together 4 ounces of the sugar and 6 tablespoons of water. In a heavy bottomed saucepan, cook gently until the mixture turns a rich brown; do not allow to burn.
Pour the caramel immediately into a lightly buttered round baking dish 8 inches in diameter.
Quarter the pears and remove the core and skin. (If you are using a shallow dish, decrease the amount of fruit.) If the pears are very large, cut in half lengthwise again. Sprinkle with the remaining sugar, and the spice, if desired.
Arrange the slices upside down on the caramel, which will have set. (As you plan the arrangement of pears, remember that the tart will be turned upside down.) Dot butter evenly oven the top. Roll out the pastry and cut in a circle 1 1/4 inches longer than the diameter of the dish.
Lay the pastry over the fruit and turn the edges in so that the pastry fits neatly inside the rim of the baking dish. Make 4-5 slits in the center of the pastry to allow steam to escape while baking. Bake in preheated oven 15-20 minutes; reduce heat to 350 degrees and bake for another 15-20 minutes or until pastry is cooked. Cool 10-15 minutes then invert onto a large plate with room, and serve with whipped cream. Serves 6.I search a recipe for tarte tatin?
Ingredients (serves 6)
6 golden delicious or royal gala apples
2 tbs lemon juice
200g vanilla sugar
30g unsalted butter, cubed
250g puff pastry*
Thick cream or ice-cream, to serve
Method
Peel and core the apples and cut into quarters. Place in a large bowl and toss in the lemon juice and 100g vanilla sugar.
Place remaining sugar and 2 tablespoons water in an oven-proof frying pan or 25cm tarte Tatin pan over low heat, stirring to dissolve the sugar. Increase heat to medium and cook for about 5 minutes until the sugar caramelises and is a light-golden brown. Add the apple, cut-side up and dot with the butter. Keeping the heat very low, cook for a further 5-6 minutes to partially cook the apple. Remove from heat and set aside to cool.
Preheat the oven to 190掳C.
Roll out pastry and cut into a circle slightly larger than the pan. Place the pastry over the apple, tucking any excess underneath. Place the pan on a baking tray to catch any juices that may bubble over and bake in the oven for 35 minutes until the pastry is cooked and golden. Remove from oven and allow to rest in the pan for 10 minutes. Carefully turn the tart upside down onto a large plate. Serve with cream or ice-cream.
Notes %26amp; tips
* Try purchasing puff pastry from a French patisserie. It will be made with butter and will improve the quality of your dish.
PEAR TARTE TATIN
5 oz. sugar
2 lb. firm, but ripe pears, such as William
1/4 tsp. ground cinnamon or cloves; optional
3 tbsp. plus 1 tsp. butter
8 oz. frozen puff pastry, defrosted
Whipped cream
Preheat oven to 450 degrees. To make the caramel: mix together 4 ounces of the sugar and 6 tablespoons of water. In a heavy bottomed saucepan, cook gently until the mixture turns a rich brown; do not allow to burn.
Pour the caramel immediately into a lightly buttered round baking dish 8 inches in diameter.
Quarter the pears and remove the core and skin. (If you are using a shallow dish, decrease the amount of fruit.) If the pears are very large, cut in half lengthwise again. Sprinkle with the remaining sugar, and the spice, if desired.
Arrange the slices upside down on the caramel, which will have set. (As you plan the arrangement of pears, remember that the tart will be turned upside down.) Dot butter evenly oven the top. Roll out the pastry and cut in a circle 1 1/4 inches longer than the diameter of the dish.
Lay the pastry over the fruit and turn the edges in so that the pastry fits neatly inside the rim of the baking dish. Make 4-5 slits in the center of the pastry to allow steam to escape while baking. Bake in preheated oven 15-20 minutes; reduce heat to 350 degrees and bake for another 15-20 minutes or until pastry is cooked. Cool 10-15 minutes then invert onto a large plate with room, and serve with whipped cream. Serves 6.I search a recipe for tarte tatin?
Ingredients (serves 6)
6 golden delicious or royal gala apples
2 tbs lemon juice
200g vanilla sugar
30g unsalted butter, cubed
250g puff pastry*
Thick cream or ice-cream, to serve
Method
Peel and core the apples and cut into quarters. Place in a large bowl and toss in the lemon juice and 100g vanilla sugar.
Place remaining sugar and 2 tablespoons water in an oven-proof frying pan or 25cm tarte Tatin pan over low heat, stirring to dissolve the sugar. Increase heat to medium and cook for about 5 minutes until the sugar caramelises and is a light-golden brown. Add the apple, cut-side up and dot with the butter. Keeping the heat very low, cook for a further 5-6 minutes to partially cook the apple. Remove from heat and set aside to cool.
Preheat the oven to 190掳C.
Roll out pastry and cut into a circle slightly larger than the pan. Place the pastry over the apple, tucking any excess underneath. Place the pan on a baking tray to catch any juices that may bubble over and bake in the oven for 35 minutes until the pastry is cooked and golden. Remove from oven and allow to rest in the pan for 10 minutes. Carefully turn the tart upside down onto a large plate. Serve with cream or ice-cream.
Notes %26amp; tips
* Try purchasing puff pastry from a French patisserie. It will be made with butter and will improve the quality of your dish.
Recipe for a tarte tatin..?
I have found a recipe for a pear tarte tatin that looks good, but I have one problem. After it is baked, you have to empty it on a dish by turning the baking pan upside down. That sounds risky. I don鈥檛 know if it鈥檒l work. The recipe does not define weather you must allow the tarte to cool before you empty it, or if you must place the pan in cold water to cool it, or something else. Can anyone give me a tip?Recipe for a tarte tatin..?
I would let it cool a little bit as you don't want to burn yourself. Once room temp you can flip it out using another plate or platter. Run a knife around the edge to loosen, place a plate on the top and press firmly, then flip it over. If it is not budging, put it back in the oven for 2 - 3 mins to melt the sugar and then try again.
Good luck!Recipe for a tarte tatin..?
Well, I'd have used either a springform pan or a tart pan w/ a removable bottom..... since you didn't do either, why not just serve it from the bakign dish tis in? Dust teh whole thing w/ xxx sugar to decorate it.
1 frozen puff pastry sheet (from a 17 1/4-oz package), thawed
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup sugar
7 to 9 Gala apples (3 to 4 lb), peeled, quartered lengthwise, and cored
Special equipment: a well-seasoned 10-inch cast-iron skillet Preheat oven to 425掳F.
Roll pastry sheet into a 101/2-inch square on a floured work surface with a floured rolling pin. Brush off excess flour and cut out a 10-inch round with a sharp knife, using a plate as a guide. Transfer round to a baking sheet and chill.
Spread butter thickly on bottom and side of skillet and pour sugar evenly over bottom. Arrange as many apples as will fit vertically on sugar, packing them tightly in concentric circles . Apples will stick up above rim of skillet.
Cook apples over moderately high heat, undisturbed, until juices are deep golden and bubbling, 18 to 25 minutes. (Don't worry if juices color unevenly.)
Put skillet in middle of oven over a piece of foil to catch any drips. Bake 20 minutes (apples will settle slightly), then remove from oven and lay pastry round over apples.
Bake tart until pastry is browned, 20 to 25 minutes. Transfer skillet to a rack and cool at least 10 minutes.
Just before serving, invert a platter with lip over skillet and, using potholders to hold skillet and plate tightly together, invert tart onto platter. Replace any apples that stick to skillet. (Don't worry if there are black spots; they won't affect the flavor of the tart.) Brush any excess caramel from skillet over apples. Serve immediately.
Cooks' note:
鈥art can cool in skillet up to 30 minutes. It can also stand, uncovered, up to 5 hours, then be heated over moderately low heat 1 to 2 minutes to loosen caramel. Shake skillet gently to loosen tart before inverting.鈥?br>
I would let it cool a little bit as you don't want to burn yourself. Once room temp you can flip it out using another plate or platter. Run a knife around the edge to loosen, place a plate on the top and press firmly, then flip it over. If it is not budging, put it back in the oven for 2 - 3 mins to melt the sugar and then try again.
Good luck!Recipe for a tarte tatin..?
Well, I'd have used either a springform pan or a tart pan w/ a removable bottom..... since you didn't do either, why not just serve it from the bakign dish tis in? Dust teh whole thing w/ xxx sugar to decorate it.
1 frozen puff pastry sheet (from a 17 1/4-oz package), thawed
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup sugar
7 to 9 Gala apples (3 to 4 lb), peeled, quartered lengthwise, and cored
Special equipment: a well-seasoned 10-inch cast-iron skillet Preheat oven to 425掳F.
Roll pastry sheet into a 101/2-inch square on a floured work surface with a floured rolling pin. Brush off excess flour and cut out a 10-inch round with a sharp knife, using a plate as a guide. Transfer round to a baking sheet and chill.
Spread butter thickly on bottom and side of skillet and pour sugar evenly over bottom. Arrange as many apples as will fit vertically on sugar, packing them tightly in concentric circles . Apples will stick up above rim of skillet.
Cook apples over moderately high heat, undisturbed, until juices are deep golden and bubbling, 18 to 25 minutes. (Don't worry if juices color unevenly.)
Put skillet in middle of oven over a piece of foil to catch any drips. Bake 20 minutes (apples will settle slightly), then remove from oven and lay pastry round over apples.
Bake tart until pastry is browned, 20 to 25 minutes. Transfer skillet to a rack and cool at least 10 minutes.
Just before serving, invert a platter with lip over skillet and, using potholders to hold skillet and plate tightly together, invert tart onto platter. Replace any apples that stick to skillet. (Don't worry if there are black spots; they won't affect the flavor of the tart.) Brush any excess caramel from skillet over apples. Serve immediately.
Cooks' note:
鈥art can cool in skillet up to 30 minutes. It can also stand, uncovered, up to 5 hours, then be heated over moderately low heat 1 to 2 minutes to loosen caramel. Shake skillet gently to loosen tart before inverting.鈥?br>
Is tarte eyeshadow any good?
i was wondering if anyone has tried tarte eyeshadow? i found a palette that i want to buy, but i'm not sure if they make very good eyeshadow
(it's this palette, if anyone's tried it:
http://www.sephora.com/browse/product.jhtml?id=P216910%26amp;shouldPaginate=true%26amp;categoryId=5648
any feedback would be helpful! thank you!
(also, i know there are a lot of mac fans out there, but i'm looking to find, if tarte makes good eyeshadow, not for recommendations on other brands. thank you!)Is tarte eyeshadow any good?
i actually am figuring out if i'm wanting this palette to. but here a video i found and the person who made it loves it
http://youtube.com/watch?v=CEbNs6x1vPQIs tarte eyeshadow any good?
It's not bad, try it out i like it. I think it's worth a try.
it's not if it's good
it's really all the way you apply it!!
=]what is web hosting
(it's this palette, if anyone's tried it:
http://www.sephora.com/browse/product.jhtml?id=P216910%26amp;shouldPaginate=true%26amp;categoryId=5648
any feedback would be helpful! thank you!
(also, i know there are a lot of mac fans out there, but i'm looking to find, if tarte makes good eyeshadow, not for recommendations on other brands. thank you!)Is tarte eyeshadow any good?
i actually am figuring out if i'm wanting this palette to. but here a video i found and the person who made it loves it
http://youtube.com/watch?v=CEbNs6x1vPQIs tarte eyeshadow any good?
It's not bad, try it out i like it. I think it's worth a try.
it's not if it's good
it's really all the way you apply it!!
=]
Tarte aux pommes?
okay, i'm doing a french project for school. i have to make a french dessert (i chose the tarte aux pommes, apple tart).
the recipe i found says to use 75g of butter and 150g of flour. can anyone tell me what those are in american measurements?
also, can anyone tell me what region of France the tarte aux pommes comes from and some information about its origin?
PLEASE %26amp; THANK YOU x100000000000....!!! =]
XOXO%26lt;33Tarte aux pommes?
75g = 2,6455 ounces
150g = 5,2911 ounces
It's most often connected to Normandie (Tarte de Pommes a la Normande). Apple pies of different kinds has been popular in many areas and it's hard to say anything about origin and so on.
Tarte Tatin, that's an upside down apple tart, is French and does have a history. St茅phanie Tatin made it by mistake when cooking at her and her sisters hotel. She was planning on making a traditional apple pie but left the apples cooking for long in the sugar. To save the dish she put the pastry on top instead. It was a success among the customers and it spread through the Sologne region.
the recipe i found says to use 75g of butter and 150g of flour. can anyone tell me what those are in american measurements?
also, can anyone tell me what region of France the tarte aux pommes comes from and some information about its origin?
PLEASE %26amp; THANK YOU x100000000000....!!! =]
XOXO%26lt;33Tarte aux pommes?
75g = 2,6455 ounces
150g = 5,2911 ounces
It's most often connected to Normandie (Tarte de Pommes a la Normande). Apple pies of different kinds has been popular in many areas and it's hard to say anything about origin and so on.
Tarte Tatin, that's an upside down apple tart, is French and does have a history. St茅phanie Tatin made it by mistake when cooking at her and her sisters hotel. She was planning on making a traditional apple pie but left the apples cooking for long in the sugar. To save the dish she put the pastry on top instead. It was a success among the customers and it spread through the Sologne region.
Tarte eyeliner???
i think im giong to buy it, i jsut want to make sure its what i want. Currentally im useing Jordada. So Tarte.........Have you ever tryed it? If so is it any good? does it smear? Does it stay on all day? Does it make your eyes look full/ dark?? Thank~!~!~!!!Tarte eyeliner???
It's OK- Honestly it's just as good as drugstore eyeliner and I wouldn't waste my money on this. But if you really are set to get this buy it somewhere that will allow you to return it used ( like Sephora )
It's OK- Honestly it's just as good as drugstore eyeliner and I wouldn't waste my money on this. But if you really are set to get this buy it somewhere that will allow you to return it used ( like Sephora )
Tarte cosmetics???
does anybody know a product that is similar to tartes bronzing moisturizer but is less expensive???Tarte cosmetics???
I'm not sure how their bronzing mositurizer works but I know that Wet and wild makes one that is pretty darn good and you can purchase it at a local drugstore.
I use Becca but its 38.00 I use these when i don't feel like spending that pretty penny.
Uk site but they have it here as well.
http://www.wnwbeauty.co.uk/megapumpbronz鈥?/a>
Bonne Bell makes one as well its like a tint.
http://www.bonnebell.com/gelbronze.html
I'm not sure how their bronzing mositurizer works but I know that Wet and wild makes one that is pretty darn good and you can purchase it at a local drugstore.
I use Becca but its 38.00 I use these when i don't feel like spending that pretty penny.
Uk site but they have it here as well.
http://www.wnwbeauty.co.uk/megapumpbronz鈥?/a>
Bonne Bell makes one as well its like a tint.
http://www.bonnebell.com/gelbronze.html
Tarte cheekstain?
Is this stuff like ink? Or sticky?
I've been tempted to try it, but it seems so.... odd. Is it better than powder blush?Tarte cheekstain?
I really like it. is it kind of tacky at first, but if you put a little face powder over it you will be fine. but you need to put it on sparingly and just keep layering until you get the depth of color you want.
and yeah, use a makeup sponge or you will end up with pink or red fingers!!!
Smashbox also makes a good cheek stain and may be cheaper, i'm not sureTarte cheekstain?
It's like roll on fragrance. don't buy it if you don't know what your doing though, my sis uses it and i tried it ones and my hands were red, I stained 3 of her makeup sponges and i was extremely red.
doesnt hurt to try it thou,.
I've been tempted to try it, but it seems so.... odd. Is it better than powder blush?Tarte cheekstain?
I really like it. is it kind of tacky at first, but if you put a little face powder over it you will be fine. but you need to put it on sparingly and just keep layering until you get the depth of color you want.
and yeah, use a makeup sponge or you will end up with pink or red fingers!!!
Smashbox also makes a good cheek stain and may be cheaper, i'm not sureTarte cheekstain?
It's like roll on fragrance. don't buy it if you don't know what your doing though, my sis uses it and i tried it ones and my hands were red, I stained 3 of her makeup sponges and i was extremely red.
doesnt hurt to try it thou,.
I search a recipe for tarte tatin?
i search a recipe for tarte tatinI search a recipe for tarte tatin?
Its not so much a recipe you need for this, but the following,
1) Apples suitable for cooking.
2) Sugar
3) splash of water
4) Good cast iron frying pan
5)Puf Pastry
6)egg yolks and little milk.
Make a light caramel in the bottom of your pan. place peeled and cored quarters of apples in a decorative manner in the light caramel and then cook for a further minute. Place a round of puff pastry on the top of the apples, right up and around the inside edge of the pan. mix egg yolks with little milk and salt, then eggwash the pastry and bake until golden in a hot oven.
Remove and be VERY careful at the next point - its hot and the caramel will burn your skin if you get it on you.. Place a plate upside down on top of the pan. With one hand on the plate, and the other on the pan (using oven gloves or a cloth of course), turn upside down in a smooth but quick action.
Note - if your pan isnt completely non stick you could be in for some problems, Experiment with the cooking stage of the sugar as you want a nice deep amber colour in the finished product.
Hope this helpsI search a recipe for tarte tatin?
Sorry I don't know how to cut %26amp; paste, there is an excellent recipe by Julia Child in her book ';The Way to Cook';. Page # 434 the name is La Tarte Tatin.
(I must learn how to cut %26amp; paste)
I can give you her ingredients though:
5 to 6 apples. Golden Delicious is recommended
The grated rind %26amp; juice of 1 lemon
1 1/2 cups sugar
6 tablespoons unsalted butter
8 oz butter pastry dough
Its not so much a recipe you need for this, but the following,
1) Apples suitable for cooking.
2) Sugar
3) splash of water
4) Good cast iron frying pan
5)Puf Pastry
6)egg yolks and little milk.
Make a light caramel in the bottom of your pan. place peeled and cored quarters of apples in a decorative manner in the light caramel and then cook for a further minute. Place a round of puff pastry on the top of the apples, right up and around the inside edge of the pan. mix egg yolks with little milk and salt, then eggwash the pastry and bake until golden in a hot oven.
Remove and be VERY careful at the next point - its hot and the caramel will burn your skin if you get it on you.. Place a plate upside down on top of the pan. With one hand on the plate, and the other on the pan (using oven gloves or a cloth of course), turn upside down in a smooth but quick action.
Note - if your pan isnt completely non stick you could be in for some problems, Experiment with the cooking stage of the sugar as you want a nice deep amber colour in the finished product.
Hope this helpsI search a recipe for tarte tatin?
Sorry I don't know how to cut %26amp; paste, there is an excellent recipe by Julia Child in her book ';The Way to Cook';. Page # 434 the name is La Tarte Tatin.
(I must learn how to cut %26amp; paste)
I can give you her ingredients though:
5 to 6 apples. Golden Delicious is recommended
The grated rind %26amp; juice of 1 lemon
1 1/2 cups sugar
6 tablespoons unsalted butter
8 oz butter pastry dough
Tarte Cheek Stain?
For those of you who have worn Tarte Cheek Stain, how well it does it stay on? I'm going on a cruise in a week so I'm wondering if the stain will sustain the sun and water or if there's a better product out there! I don't want to buy it and then poof its gone from my face!
Thanks!Tarte Cheek Stain?
In all honesty it doesn't last all that well. You have to reapply it at least once. and in the water just forget it.
This is the best cheek stain to me because its fool proof.
and the color takes on your natural color.
Smashbox - O glow
http://www.sephora.com/browse/product.jh鈥?/a>
Benefit also makes a good one too but its harder to apply correctly.
Benefit will definitely work in water
http://www.sephora.com/browse/product.jh鈥?/a>what is web hosting
Thanks!Tarte Cheek Stain?
In all honesty it doesn't last all that well. You have to reapply it at least once. and in the water just forget it.
This is the best cheek stain to me because its fool proof.
and the color takes on your natural color.
Smashbox - O glow
http://www.sephora.com/browse/product.jh鈥?/a>
Benefit also makes a good one too but its harder to apply correctly.
Benefit will definitely work in water
http://www.sephora.com/browse/product.jh鈥?/a>
Tarte cosmetics?
where can i get tarte cosmetics besides their websites?Tarte cosmetics?
I would look at Sephora.com and also Ebay.com,,good luck!!Tarte cosmetics?
QVC too
sephora
I would look at Sephora.com and also Ebay.com,,good luck!!Tarte cosmetics?
QVC too
sephora
Tarte stain blush? anyone ever tried this?
i got this several weeks ago and love the tint... but was wondering what you gals do to the plastic thingie on top that covers the stain? do you toss it or do you take it off and then stick it back on everytime you use it- it just seems to be sooo messy all the time.Tarte stain blush? anyone ever tried this?
I toss it. Seems redundant to have that thingie AND a cap.
I toss it. Seems redundant to have that thingie AND a cap.
Tarte Little Blot Book?
Has anyone tried Tarte's little blot book? Does the blotting powder work well? It the ';book'; packaging made well? Is it worth the high price?Tarte Little Blot Book?
I have never heard of Tarte's little blot book but I have found blot papers at Garden botanika and Body Shop. I always use them on my nose and they work great whether I have makeup on or not. They aren't in a book, just loose in a little envelope, but I think I would like a book better. Good luck!
I have never heard of Tarte's little blot book but I have found blot papers at Garden botanika and Body Shop. I always use them on my nose and they work great whether I have makeup on or not. They aren't in a book, just loose in a little envelope, but I think I would like a book better. Good luck!
Tarte Peep Show: Smokey Eye Palette?
Tarte Cosmetics?
i have the link to the item below, i was wondering if anyone has used the Tarte Peep Show: Smokey Eye Palette - Onyx. I want to know if the sahdows last long like MAC eyeshadowsTarte Peep Show: Smokey Eye Palette?
I've used this and other Tarte eye shadows they are really nice. I found that they are super pigmented, soft and easy to blend. They do last as long a MAC's- just make sure you use a good eye shadow primer.
i have the link to the item below, i was wondering if anyone has used the Tarte Peep Show: Smokey Eye Palette - Onyx. I want to know if the sahdows last long like MAC eyeshadowsTarte Peep Show: Smokey Eye Palette?
I've used this and other Tarte eye shadows they are really nice. I found that they are super pigmented, soft and easy to blend. They do last as long a MAC's- just make sure you use a good eye shadow primer.
Tarte Cheek Stain -- Your Opinions?
Hi! What do you guys think of Tarte Cheek Stain?
I just bought it and i love the way it looks on, but it does feel sort of heavy (even after it ';dries off';). I know it's ';oil-free,'; but oil is not the only thing that can clog pores. (FYI, I'm 24 with mildly greasy skin but little to no acne.)
Has anyone here broken out from using Tarte Cheek Stain?
Thanks, guys!Tarte Cheek Stain -- Your Opinions?
I love it, it blends great and looks so natural. Ive never had a problem with it.
I just bought it and i love the way it looks on, but it does feel sort of heavy (even after it ';dries off';). I know it's ';oil-free,'; but oil is not the only thing that can clog pores. (FYI, I'm 24 with mildly greasy skin but little to no acne.)
Has anyone here broken out from using Tarte Cheek Stain?
Thanks, guys!Tarte Cheek Stain -- Your Opinions?
I love it, it blends great and looks so natural. Ive never had a problem with it.
What is creme de tarte?
Another word for Cream of Tartar, found on the aisle near the spices. It helps make egg whites fluffy and candy, such as fudge creamy, since it keeps the sugar from turning into crystals.What is creme de tarte?
heyhey
it's cream of tartar
if you add that to baking soda,
then you get baking powder. Baking soda stops your food from rising after a certain degree, but cream of tartar takes it even further.
Also, if you are beating egg white. For one egg white, i'd add around 1/6th teaspoon of cream of tartar, and that usually always allows me to beat the egg whites until stiff peaks.what is web hosting
heyhey
it's cream of tartar
if you add that to baking soda,
then you get baking powder. Baking soda stops your food from rising after a certain degree, but cream of tartar takes it even further.
Also, if you are beating egg white. For one egg white, i'd add around 1/6th teaspoon of cream of tartar, and that usually always allows me to beat the egg whites until stiff peaks.
Who's tried Tarte Cheek Stain??? (with link)?
http://sephora.com/browse/product.jhtml?鈥?/a>
has anyone tried that? does it clog pores? is it greasy or oily? or too much shimmer or what? do you like it or would you recomend it? thanks so much!Who's tried Tarte Cheek Stain??? (with link)?
I have drier skin and I found that as long as I was hydrated it was okay. It didn't feel greasy or oily at all. Also the shimmer was fine, dewy is what I'd call the look.
As long as you wear moisturizer or something under it I think it's great.Who's tried Tarte Cheek Stain??? (with link)?
OMG YES!!!!! you must get it! it does not clog pores no greasy or oily feeling at all lasts all day no shimmer unless you get the color w. shimmer in it i would def. recommend it! its def. worth it! i got it for my friend one year for her birthday and she fell in love with it and it looks great on her!
I have it i love it! It gives you this really pretty natural glow. And its worth the price because it lasts forever. Its def. a must have, and its not oily or greasy at all.
has anyone tried that? does it clog pores? is it greasy or oily? or too much shimmer or what? do you like it or would you recomend it? thanks so much!Who's tried Tarte Cheek Stain??? (with link)?
I have drier skin and I found that as long as I was hydrated it was okay. It didn't feel greasy or oily at all. Also the shimmer was fine, dewy is what I'd call the look.
As long as you wear moisturizer or something under it I think it's great.Who's tried Tarte Cheek Stain??? (with link)?
OMG YES!!!!! you must get it! it does not clog pores no greasy or oily feeling at all lasts all day no shimmer unless you get the color w. shimmer in it i would def. recommend it! its def. worth it! i got it for my friend one year for her birthday and she fell in love with it and it looks great on her!
I have it i love it! It gives you this really pretty natural glow. And its worth the price because it lasts forever. Its def. a must have, and its not oily or greasy at all.
Tarte au Citron ? Lemon Tart?
I have been asked to give the history of tarte au citron/lemon tart and what origin of france it originally came from and when and where it is most popular to eat it.
Help !Tarte au Citron ? Lemon Tart?
The ';tarte au citron'; isn't exclusively French. It's considered ';Mediterranean'; as different variants exist around its basin.
In France, however, the most famous town to make it (even though not the definite origin) is ';Menton'; in the south east of France (on the French Riviera).
Each year, they have a ';lemon'; festival (in February for 2010), and ';tartes au citron'; feature heavily in the festivities.
Help !Tarte au Citron ? Lemon Tart?
The ';tarte au citron'; isn't exclusively French. It's considered ';Mediterranean'; as different variants exist around its basin.
In France, however, the most famous town to make it (even though not the definite origin) is ';Menton'; in the south east of France (on the French Riviera).
Each year, they have a ';lemon'; festival (in February for 2010), and ';tartes au citron'; feature heavily in the festivities.
Do anyone on here been tried tarte multiplEYE Lash Enhancer? is it good?
I have seen many people written the reviews in many sites, for example sephora, qvc or beautystore as the product is very effective.
http://www.musingsofamuse.com/2009/05/ta鈥?/a>Do anyone on here been tried tarte multiplEYE Lash Enhancer? is it good?
yes it is very good, and it does work.Although I think it was expensive
http://www.musingsofamuse.com/2009/05/ta鈥?/a>Do anyone on here been tried tarte multiplEYE Lash Enhancer? is it good?
yes it is very good, and it does work.Although I think it was expensive
French food: la tarte alsacienne?
I found the recipe for this french food and as a french project wrote it out in french. However, now i need to find some history on this food. Is it associated with any french holidays? Was it first made for a special reason? If anyone knows any information on la tarte alsacienne, it would be greatly appreciated if you could help me.
Thank YouFrench food: la tarte alsacienne?
The flammekueche is a really really old dish, that was created by Alsatian farmers who used to bake bread once a week to test the heat of their wood-fired ovens. At the peak of its temperature, the oven would also have the ideal conditions in which to bake a tarte flamb茅e. The embers would be pushed aside to make room for the tarte in the middle of the oven, and the intense heat would be able to bake it in 1 or 2 minutes. The crust that forms the border of the tarte flamb茅e would be nearly burned by the flames. Its eaten with the hands, accompanied with a glass of schnaps, and it was served when there were many guests or family members.
Thank YouFrench food: la tarte alsacienne?
The flammekueche is a really really old dish, that was created by Alsatian farmers who used to bake bread once a week to test the heat of their wood-fired ovens. At the peak of its temperature, the oven would also have the ideal conditions in which to bake a tarte flamb茅e. The embers would be pushed aside to make room for the tarte in the middle of the oven, and the intense heat would be able to bake it in 1 or 2 minutes. The crust that forms the border of the tarte flamb茅e would be nearly burned by the flames. Its eaten with the hands, accompanied with a glass of schnaps, and it was served when there were many guests or family members.
10 points! Stila cherry crush or tarte cheek stain
I need a good stain that works good for both lips and cheeks. I've heard so much positive reviews about the both of them and I just want to purchace one of them. Also does anyone know of a safe online store that sells makeup that you would usually find at sephora but for a lot cheaper price? (not ebay) Anything helps. (^_^)10 points! Stila cherry crush or tarte cheek stain
I love the Tarte cheek..!
you can buy makup at http://www.makeupandglow.com
I love the Tarte cheek..!
you can buy makup at http://www.makeupandglow.com
Tarte Cheek Stain for Pale Skin?
Hi I was wondering if you guys could recommend a good colour of Tarte's Cheek stain that would suit me? Because the packaging is so dark, I have no idea what the real colours look like lol
I have ridiculously pale skin lol
Dark brown hair
And blue/grey/green eyes
Any suggestions? Thanks xTarte Cheek Stain for Pale Skin?
OH! I am in the same boat. I am extremely pale, have brown hair, and green eyes.
Their absolute BEST colors are Fierce and Dollface.
Both are very pretty, and compliment pale skin well. I always get compliments on my skin when I wear either.Tarte Cheek Stain for Pale Skin?
I don't know all the names of the colors, but since you have very pale skin, go with their lightest shade and choose a pinker color as opposed to a more orangey or coral color.
Idk.what is web hosting
I have ridiculously pale skin lol
Dark brown hair
And blue/grey/green eyes
Any suggestions? Thanks xTarte Cheek Stain for Pale Skin?
OH! I am in the same boat. I am extremely pale, have brown hair, and green eyes.
Their absolute BEST colors are Fierce and Dollface.
Both are very pretty, and compliment pale skin well. I always get compliments on my skin when I wear either.Tarte Cheek Stain for Pale Skin?
I don't know all the names of the colors, but since you have very pale skin, go with their lightest shade and choose a pinker color as opposed to a more orangey or coral color.
Idk.
The new Tarte: Lock and Roll?
Has anyone tried the Tarte cosmetics lock and roll? How well does it work? Do amethyst and patina look like they do on the tarte cosmetic website?The new Tarte: Lock and Roll?
seventeen mag has a discount coupon. The product looks really good. I have yet to try it thoThe new Tarte: Lock and Roll?
i haven't tried it but if you buy the new seventeen you can get a two for one coupon
seventeen mag has a discount coupon. The product looks really good. I have yet to try it thoThe new Tarte: Lock and Roll?
i haven't tried it but if you buy the new seventeen you can get a two for one coupon
Wednesday, December 2, 2009
Is Tarte a Bords(french) a desert?
i need help... i don't know what French eat Tarte a Bords for..
is it for dinner, breakfast; or what?. Also i need some details on it like what it taste and looks like.. thanksIs Tarte a Bords(french) a desert?
In French:
Beurrez un moule a tarte a bords assez haut . 茅talez la pate , rabattres les bords , piquez la , et mettre 脿 cuire 20 minutes
Translated to English would be:
butter a pie plate bottom and sides, spread dough, press down (can't think of right term) sides, pierce holes in pie dough and bake for 20 minutes.
So depending what the ingredients are for the pie, it could be either sweet or savory.
is it for dinner, breakfast; or what?. Also i need some details on it like what it taste and looks like.. thanksIs Tarte a Bords(french) a desert?
In French:
Beurrez un moule a tarte a bords assez haut . 茅talez la pate , rabattres les bords , piquez la , et mettre 脿 cuire 20 minutes
Translated to English would be:
butter a pie plate bottom and sides, spread dough, press down (can't think of right term) sides, pierce holes in pie dough and bake for 20 minutes.
So depending what the ingredients are for the pie, it could be either sweet or savory.
Has anyone tried tarte dollface blush from the QVC channel? Is it worth the price?
my sister uses it and loves it and my mom borrows it alot
Tarte blush here in philippines?
Does anyone here knows where can i buy or someone who sells tarte blush in philippines?
no one sells at ebay phils...Tarte blush here in philippines?
sorry but whats that?Tarte blush here in philippines?
Try e-bay and look for sellers in the States. They can ship to the PI for cheap. No stores carry the tarte line of cosmetics, in PI unfortunately.
Maybe u can buy at the cosmetics store.
no one sells at ebay phils...Tarte blush here in philippines?
sorry but whats that?Tarte blush here in philippines?
Try e-bay and look for sellers in the States. They can ship to the PI for cheap. No stores carry the tarte line of cosmetics, in PI unfortunately.
Maybe u can buy at the cosmetics store.
Does anyone know the history of the apple tarte& its connection with normandy it is also called tarte normandy
i can only find info on normandy or recipes... please help if you know anything!!Does anyone know the history of the apple tarte%26amp; its connection with normandy it is also called tarte normandy
Flan Normand is a flaky pastry-based (p芒te-sabl茅e) variant of the apple tart made in Normandy which is essentially a creamy egg custard tart topped with apples, sliced almonds and sugar and baked until the topping is slightly caramelised. It is also known as Normandy Tart or Tarte Normande
This is a dish made in one of two sizes, one of which is just under one third of a metre (approximately one foot) in diameter, and a smaller variety, between a half and one third the diameter of the larger type.
The key difference from other similar tartes are that other egg-custard tarts (a dish common in the United Kingdom) do not have the apple and almond topping (and tend to be made with a short crust pastry).
Another classic egg custard dish, cr猫me br没l茅e tends to be prepred and served in a ramekin without any pastry or fruit topping and is given a fully caramelised top (by grilling a sugar topping until it is a hard, solid glaze).
Other apple tarts that probably originate in Normandy include a variety which, instead of egg-custard, has a layer of almond paste, or almond and apple paste, or frangipane almond pastry all topped with a pattern of semi-circular apple slices (some are decorated with a pastry lattice and most are made with short crust pastry).
In the UK, the French boulangerie chain Paul (www.paul.fr) sells Flan Normand (only in the larger size in the UK) under this product name (and with apparently close adherence to the traditional 19th century recipe, where the topping and overall appearance is 'rustic') but many UK supermarkets (including Tesco) sell product with labelling entitled 'French Apple Tart' with no precise details provided concerning the regional source or historic provenance of the recipe, which in the case of the supermaket products is typically of the 'apple and almond paste below apple slices' variety, without any egg-custard or semi-caramelisation, although the almond aspect is often referred to as being 'FrangipaneDoes anyone know the history of the apple tarte%26amp; its connection with normandy it is also called tarte normandy
Named after Normandy, France
The connection between the apple tarte and Normandy lies in the extensive cultivation of apples in Normandy. In addition to apple tartes, Normandy is known for a sparking apple wine (';cidre';), which has an alcohol content somewhat less that ordinary wine, and an apple liqueur called Calvados.
Possibly the best known French apple pastry is the tarte Tatin, named after a famous chef. Whether this tarte has a specific connection with Normandy -- beyond containing apples -- I don't know.
Flan Normand is a flaky pastry-based (p芒te-sabl茅e) variant of the apple tart made in Normandy which is essentially a creamy egg custard tart topped with apples, sliced almonds and sugar and baked until the topping is slightly caramelised. It is also known as Normandy Tart or Tarte Normande
This is a dish made in one of two sizes, one of which is just under one third of a metre (approximately one foot) in diameter, and a smaller variety, between a half and one third the diameter of the larger type.
The key difference from other similar tartes are that other egg-custard tarts (a dish common in the United Kingdom) do not have the apple and almond topping (and tend to be made with a short crust pastry).
Another classic egg custard dish, cr猫me br没l茅e tends to be prepred and served in a ramekin without any pastry or fruit topping and is given a fully caramelised top (by grilling a sugar topping until it is a hard, solid glaze).
Other apple tarts that probably originate in Normandy include a variety which, instead of egg-custard, has a layer of almond paste, or almond and apple paste, or frangipane almond pastry all topped with a pattern of semi-circular apple slices (some are decorated with a pastry lattice and most are made with short crust pastry).
In the UK, the French boulangerie chain Paul (www.paul.fr) sells Flan Normand (only in the larger size in the UK) under this product name (and with apparently close adherence to the traditional 19th century recipe, where the topping and overall appearance is 'rustic') but many UK supermarkets (including Tesco) sell product with labelling entitled 'French Apple Tart' with no precise details provided concerning the regional source or historic provenance of the recipe, which in the case of the supermaket products is typically of the 'apple and almond paste below apple slices' variety, without any egg-custard or semi-caramelisation, although the almond aspect is often referred to as being 'FrangipaneDoes anyone know the history of the apple tarte%26amp; its connection with normandy it is also called tarte normandy
Named after Normandy, France
The connection between the apple tarte and Normandy lies in the extensive cultivation of apples in Normandy. In addition to apple tartes, Normandy is known for a sparking apple wine (';cidre';), which has an alcohol content somewhat less that ordinary wine, and an apple liqueur called Calvados.
Possibly the best known French apple pastry is the tarte Tatin, named after a famous chef. Whether this tarte has a specific connection with Normandy -- beyond containing apples -- I don't know.
Individual Tarte Tatins?
I have a general recipe for Tarte Tatins but I want to know if there is a way to bake it individually. Would it be possible to bake them in Ramekins or muffin tins? If so, how?
Thanks!Individual Tarte Tatins?
I am a former chef and we use to use the 3-4'; aluminium foil tart tins, you can find them in the grocery store or discount/dollar store, I still buy them for quiches and meat/soya protein pies.
Just make them in there, and put the crust over top, bake them on a foil lined baking pan just in case the spill over, let them rest for 5-7 minutes before turning them out, I slice a few apples and arrange them in caramel or I just mix soft butter and brown sugar, and then chop some to put under and then add the crust, for me I use a sudo puff pastry, but a pie dough is fine.thin hair
Thanks!Individual Tarte Tatins?
I am a former chef and we use to use the 3-4'; aluminium foil tart tins, you can find them in the grocery store or discount/dollar store, I still buy them for quiches and meat/soya protein pies.
Just make them in there, and put the crust over top, bake them on a foil lined baking pan just in case the spill over, let them rest for 5-7 minutes before turning them out, I slice a few apples and arrange them in caramel or I just mix soft butter and brown sugar, and then chop some to put under and then add the crust, for me I use a sudo puff pastry, but a pie dough is fine.
Has anyone tried this eyeliner by Tarte it is especially made for ...?
lining the rims of your eyes ...It is called ..emphasEYES high definition eye pencil by Tarte I am thinking of getting it and wondered if you had any luck with it ...
Thanks for your help!!!Has anyone tried this eyeliner by Tarte it is especially made for ...?
I haven't tried them yet but I did order them tonight from QVC....the demonstration was great ...if they really work like that I will be happy....they are made especially for lining the rims of your eyes ...if you click on this link you can see the video of how well it works ...
http://www.qvc.com/qic/qvcapp.aspx/view.鈥?/a>
Hope this is helpful ~~~
Thanks for your help!!!Has anyone tried this eyeliner by Tarte it is especially made for ...?
I haven't tried them yet but I did order them tonight from QVC....the demonstration was great ...if they really work like that I will be happy....they are made especially for lining the rims of your eyes ...if you click on this link you can see the video of how well it works ...
http://www.qvc.com/qic/qvcapp.aspx/view.鈥?/a>
Hope this is helpful ~~~
Can i use tarte cheekstain on my lips and will it dry them out if i do?
it breaks my skin out but was 28 bucks should i use it on my lips or no?Can i use tarte cheekstain on my lips and will it dry them out if i do?
You can use it on your lips, but if it's made you break out and you bought it at a store rather than on Ebay, I'd bring it back instead. Most stores have return policies on cosmetics.
You can use it on your lips, but if it's made you break out and you bought it at a store rather than on Ebay, I'd bring it back instead. Most stores have return policies on cosmetics.
Question about Tarte Makeup products?
Has anyone ever tried the Tarte Leg Bronzer thing? Its the same shape as their cheek stains, only its used for legs... Just wondering if the tan looks fake or not, i wanna get it for my friend for her bday. Thanks!Question about Tarte Makeup products?
Hi doey.
Hi doey.
What is a pop tarte bow?
i heard it from audrey kitching. but what is it.What is a pop tarte bow?
its a hair bow from audrey kitching and hanna beths new clothing line.... very cute!!!What is a pop tarte bow?
good question i do not know.
its a hair bow from audrey kitching and hanna beths new clothing line.... very cute!!!What is a pop tarte bow?
good question i do not know.
Does anyone know the origin or culture behind the Tarte au Sucre(French Canadian sugar tart)?
I am a former chef and a Canadian and I worked in Montreal for CP hotels back in the 1980's, it is a traditional Quebecoise winter dessert, made when the sap runs in the spring, plus years ago to sugar was an imported product back in the 1700 %26amp; 1800 so the maple syrup was available and is very stable with out refrigeration so it was a common if not readily available ingredient.
I make mine like you would a Lemon merigue by baking the crust blind as the filling is sticky and tends to make the crust soggy, I use evaporated milk, maple syrup and boil the two, cool it beat my eggs, melted butter/margarine, vanilla and a dash of flour add the milk and MPSY mix, and then finish it off in the oven, I sometimes make the lattice top, I have a cutter, but you can do it with a knife. Cook for 30-35 minute at 350 d F to set the filling cool and chill, this is one pie better served slightly chilled to keep the filling from getting to soft.thin hair
I make mine like you would a Lemon merigue by baking the crust blind as the filling is sticky and tends to make the crust soggy, I use evaporated milk, maple syrup and boil the two, cool it beat my eggs, melted butter/margarine, vanilla and a dash of flour add the milk and MPSY mix, and then finish it off in the oven, I sometimes make the lattice top, I have a cutter, but you can do it with a knife. Cook for 30-35 minute at 350 d F to set the filling cool and chill, this is one pie better served slightly chilled to keep the filling from getting to soft.
Does Tarte MultiEYE Lash Enhancer Mascara work?
http://www.sephora.com/browse/product.jh鈥?/a>
Does it do what it says?(Longer, thicker, %26amp; healthier lashes)
Any side effects?
When did you see results?
Was it worth the money?Does Tarte MultiEYE Lash Enhancer Mascara work?
yes its great
Does it do what it says?(Longer, thicker, %26amp; healthier lashes)
Any side effects?
When did you see results?
Was it worth the money?Does Tarte MultiEYE Lash Enhancer Mascara work?
yes its great
Any good recipes for Tarte Vieille France ?
Je vous serais reconnaissante ! I'd be grateful !Any good recipes for Tarte Vieille France ?
Anastasia, this is the original recipe as they do it in Normandie which I got for you from my friend Giselle
Pour 4 personnes
P芒te bris茅e
700 g de pommes reinettes
5 abricots ou 6 p锚ches
Mirliton:
50 g de sucre
1 pinc茅e de sucre vanill茅
1 oeuf
25 g de poudre d'amande
100 g de cr猫me fra卯che
caramel
100 g de sucre
un peu d'eau
1 noisette de beurre
rhum
1. Faites la p芒te bris茅e la veille La rassembler en boule et la tenir au frais au r茅frig茅rateur dans un film plastique
2. Pr茅parer les mirlitons: fouetter le sucre, le sucre vanill茅 et l'oeuf jusqu'脿 ce qu'ils soient mousseux. Ajouter la poudre d'amande. Bien l'incorporer. Ajouter la cr猫me fra卯che et tourner pour avoir un m茅lange homog猫ne. R茅server.
3. Eplucher les pommes, les couper en gros cubes. Dans une sauteuse mettre les 100 g de sucre humect茅s d'eau et faites cuire jusqu'au caramel brun claire. Verser alors les pommes et les faire sauter vivement en tous sens. Ajouter une noisette de beurre et un peu de rhum au go没t. Eloigner du feu. R茅server. Pr茅parer des moiti茅s d'abricots ou de p锚ches.
4. Pr茅chauffer le four 脿 180 degres C. Abaissez la p芒te bris茅e 脿 l'aide d'un rouleau farin茅. Foncer un moule profond 脿 fond mobile. Garnir jusqu'脿 mi-hauteur de pommes saut茅es au caramel. Disposez dessus les moiti茅s d'abricots. Enfourner et cuire pendant 35 minutes. Au bout de ce temps, sortir le moule, le remplir de p芒te mirliton et cuire encore 35 minutes. Sortir du four, laisser refroidir.
5. D茅mouler la tarte sur un joli plat de service et servir
Anastasia, this is the original recipe as they do it in Normandie which I got for you from my friend Giselle
Pour 4 personnes
P芒te bris茅e
700 g de pommes reinettes
5 abricots ou 6 p锚ches
Mirliton:
50 g de sucre
1 pinc茅e de sucre vanill茅
1 oeuf
25 g de poudre d'amande
100 g de cr猫me fra卯che
caramel
100 g de sucre
un peu d'eau
1 noisette de beurre
rhum
1. Faites la p芒te bris茅e la veille La rassembler en boule et la tenir au frais au r茅frig茅rateur dans un film plastique
2. Pr茅parer les mirlitons: fouetter le sucre, le sucre vanill茅 et l'oeuf jusqu'脿 ce qu'ils soient mousseux. Ajouter la poudre d'amande. Bien l'incorporer. Ajouter la cr猫me fra卯che et tourner pour avoir un m茅lange homog猫ne. R茅server.
3. Eplucher les pommes, les couper en gros cubes. Dans une sauteuse mettre les 100 g de sucre humect茅s d'eau et faites cuire jusqu'au caramel brun claire. Verser alors les pommes et les faire sauter vivement en tous sens. Ajouter une noisette de beurre et un peu de rhum au go没t. Eloigner du feu. R茅server. Pr茅parer des moiti茅s d'abricots ou de p锚ches.
4. Pr茅chauffer le four 脿 180 degres C. Abaissez la p芒te bris茅e 脿 l'aide d'un rouleau farin茅. Foncer un moule profond 脿 fond mobile. Garnir jusqu'脿 mi-hauteur de pommes saut茅es au caramel. Disposez dessus les moiti茅s d'abricots. Enfourner et cuire pendant 35 minutes. Au bout de ce temps, sortir le moule, le remplir de p芒te mirliton et cuire encore 35 minutes. Sortir du four, laisser refroidir.
5. D茅mouler la tarte sur un joli plat de service et servir
Tarte seal the deal to be use on lipliner?
I love lip liner but i want something to make it last have any of you try Tarte Seal the Deal on lipliner if soo whas it good did it lastTarte seal the deal to be use on lipliner?
It works okay but if you really wan't your liner to stay on longer and not bleed, fade or smudge try using Benefits She-laq just around the outside of your lip line and then over the liner. It will keep it there all day. The only thing is that it doesn't taste very well so only use a small amount. Here is a link. I would try going to a Benefit counter and ask one of their artists to try it on you. Make sure you tell them this trick so you can see for yourself how long it lasts and if its the results you were looking for. I use it on my clients all the time. It's also FIERCE if you use it with a powder shadow or liner to keep the color on your eyes from creasing or smearing. Good Luck!!!!
Benefit She-Laq
http://www.benefitcosmetics.com/gp/produ鈥?/a>
It works okay but if you really wan't your liner to stay on longer and not bleed, fade or smudge try using Benefits She-laq just around the outside of your lip line and then over the liner. It will keep it there all day. The only thing is that it doesn't taste very well so only use a small amount. Here is a link. I would try going to a Benefit counter and ask one of their artists to try it on you. Make sure you tell them this trick so you can see for yourself how long it lasts and if its the results you were looking for. I use it on my clients all the time. It's also FIERCE if you use it with a powder shadow or liner to keep the color on your eyes from creasing or smearing. Good Luck!!!!
Benefit She-Laq
http://www.benefitcosmetics.com/gp/produ鈥?/a>
Can you use TARTE blush tint over bare minerals foundation?
Since it's a gel you might try it and see if it looks good, but anything that is in a liquid, cream, or gel form is going to contain the chemicals and preservatives that are bad for your skin. This would kind of defeat the purpose of using something that is all natural and good for your skin. But if that doesn't bother you then go for it!Can you use TARTE blush tint over bare minerals foundation?
I wouldn't, I think using a liquid over powder foundation may mess it up....
I wouldn't, I think using a liquid over powder foundation may mess it up....
What is the best makeup tarte,mac,fresh,ect?
im looking for the best makeup that will look the best and that there lipglosses would have vitamins and things like that thanksWhat is the best makeup tarte,mac,fresh,ect?
definetly MAC but it is a little expensive but it really show's off your skin tone with any kind of make-up you get from MAC!What is the best makeup tarte,mac,fresh,ect?
Go to your local sephora, you can try the make-up on there and you can see what you like the best! Now JC Penney is selling it on line! It is awesome you can even talk to someone who works there and get a free make-up application. They also tell you what is good for your face and what will make you breakout.
Best make-up and for a good price is from AVON and if you buy and don't like it you can send it back and get your money back no questions asked...I love it! here is the link!
http://shop.avon.com/shop/product_list.asp?level1_id=300%26amp;level2_id=301%26amp;pdept_id=510%26amp;cat_type=C
I love M.A.C. make-up they last really long and they look great
definetly MAC but it is a little expensive but it really show's off your skin tone with any kind of make-up you get from MAC!What is the best makeup tarte,mac,fresh,ect?
Go to your local sephora, you can try the make-up on there and you can see what you like the best! Now JC Penney is selling it on line! It is awesome you can even talk to someone who works there and get a free make-up application. They also tell you what is good for your face and what will make you breakout.
Best make-up and for a good price is from AVON and if you buy and don't like it you can send it back and get your money back no questions asked...I love it! here is the link!
http://shop.avon.com/shop/product_list.asp?level1_id=300%26amp;level2_id=301%26amp;pdept_id=510%26amp;cat_type=C
I love M.A.C. make-up they last really long and they look great
I purchased a Tarte cheek stain in 'Flush'. Does anyone else have this and think it smells like Pine-Sol?
Um I have them in tipsy, blushing bride, sunkissed, and blissful and I dont think they smell funky. They smell like candy or fruit to me. But since I dont have Flush I cant say for sure..I purchased a Tarte cheek stain in 'Flush'. Does anyone else have this and think it smells like Pine-Sol?
I've used it...but it should smelly good, like...makeup? NOT LIKE PINESOL!
Return it, it's obviously old or bad or something. The store needs to know.I purchased a Tarte cheek stain in 'Flush'. Does anyone else have this and think it smells like Pine-Sol?
I have used it in the past, I didn't have a smell. maybe you purchased a bad one.
I've used it...but it should smelly good, like...makeup? NOT LIKE PINESOL!
Return it, it's obviously old or bad or something. The store needs to know.I purchased a Tarte cheek stain in 'Flush'. Does anyone else have this and think it smells like Pine-Sol?
I have used it in the past, I didn't have a smell. maybe you purchased a bad one.
If a Linz ur tarte is a delicious cookie, what would you drink with it?
Chocolate milk of course. :)
((((Zelda))))If a Linz ur tarte is a delicious cookie, what would you drink with it?
Nothing, I'd take little nibbles and make sure they each we totally mushed in my mouth and nice and juiced up before I swallowed to get the totalness of the deliciousness.If a Linz ur tarte is a delicious cookie, what would you drink with it?
Got Milk?
Milk, please.
plain old milk:)
((((Zelda))))If a Linz ur tarte is a delicious cookie, what would you drink with it?
Nothing, I'd take little nibbles and make sure they each we totally mushed in my mouth and nice and juiced up before I swallowed to get the totalness of the deliciousness.If a Linz ur tarte is a delicious cookie, what would you drink with it?
Got Milk?
Milk, please.
plain old milk:)
I search a recipe for tarte tatin?
i search a recipe for tarte tatinI search a recipe for tarte tatin?
Here is one with apples or pears.Sounds good to me.
Think I'll give it a try..too.................
For a Pear Tarte Tatin, substitute 6 large firm pears(Bosc or Anjou would be good) for the apples. Peel
the pears, cut them in half lengthwise, and core them. Arrange them like spokes in the pan.
8 large Granny Smith apples
2 Tbs. fresh lemon juice
3/4 cup sugar
4 Tbs unsalted butter (1/2 stick)
Tarte Tatin Pastry (see below for recipe)
Peel, quarter and core the apples.
Put in a large mixing bowl and toss with the lemon juice.
Set aside. Place the sugar in a 10-inch skillet or Tarte Tain pan over low
heat. When some of the sugar begins to melt, begin stirring
with a wooden spoon until all of the sugar is melted and begins
to turn a pale golden color. Remove the pan from the heat.
Arrange the apple piecess in the skillet, rounded side down,
in concentric circles, fitting them together as close as possible.
Fill the center with 2 or 3 apple pieces as needed.
Arrange the remaining pieces, rounded side up, in concentric
circles, filling in the gaps left in the first layer. Cut the butter
into small pieces and scatter over the apples. Place the pan
over medium heat. Cook until the sugar turns a deep caramel
color and the juice released from the apples are nearly
evaporated, about 15 to 20 minutes.
Preheat the oven to 375 degrees F. Position the rack in the
bottom third of the oven.
Roll out the dough and cover the apples according to directions
for Tarte Tatin Pastry (see recipe below). Bake until the crust
is golden brown, about 25 to 30 minutes. Remove from the oven
and let cool for 10 minutes
Run a knife around the edge of the tarte to loosen it.
Place in a large plate or platter over the skillet and carefully
but quickly invert the tarte onto the plate. Let stand a few
minutes to cool slightly. Cut into wedges and serve.
Makes 2 Tartes Tatin pastrys shells.
2 cups all-purpose flour, plus additional for rolling dough
1 tsp. kosher salt
1/2 lb. (2 sticks) cold unsalted butter
1 egg yolk
2 tablespoons water Combine the flour and salt in a large mixing bowl.
Add the butter. Rub the flour and butter between your
fingers until most of the butter is incorporated and only
pea-size pieces remain. Whisk together the egg yolk and water. Add the flour
mxture and stir until dough begins to come together.
Gently press the dough into a ball. Refrigerate until
firm but not hard, about 30 minutes. (If made ahead let
dough stand at room temperature until pliable but still cold)
Do not roll out until just before the fruit is finished cooking. To roll out the pastry flour a work surface and rolling pin
well. Divide the dough in half. (Freeze the remaining dough
if not needed) Pat the dough into a flat disk then roll it out
into a circle almost 1/4 inch thick and at least 11 inches
in diameter, flouring the surface and the rolling pin
frequently to prevent sticking. Carefully place the pastry over the fruit in the skillet.
Trim the dough to 1/2 inch larger than the skillet
Tuck the overhanging dough in around the fruit.I search a recipe for tarte tatin?
This is supposed to be the original...
http://web.archive.org/web/2003021304143鈥?/a>
Tarte Tatin
Servings: Makes 8 servings.
Ingredients
Ingredients1 frozen puff pastry sheet (from a 17 1/4-oz package), thawed
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup sugar
7 to 9 Gala apples (3 to 4 lb), peeled, quartered lengthwise, and cored
Special equipment: a well-seasoned 10-inch cast-iron skillet
Preparation
Preheat oven to 425掳F.
Roll pastry sheet into a 101/2-inch square on a floured work surface with a floured rolling pin. Brush off excess flour and cut out a 10-inch round with a sharp knife, using a plate as a guide. Transfer round to a baking sheet and chill.
Spread butter thickly on bottom and side of skillet and pour sugar evenly over bottom. Arrange as many apples as will fit vertically on sugar, packing them tightly in concentric circles . Apples will stick up above rim of skillet.
Cook apples over moderately high heat, undisturbed, until juices are deep golden and bubbling, 18 to 25 minutes. (Don't worry if juices color unevenly.)
Put skillet in middle of oven over a piece of foil to catch any drips. Bake 20 minutes (apples will settle slightly), then remove from oven and lay pastry round over apples.
Bake tart until pastry is browned, 20 to 25 minutes. Transfer skillet to a rack and cool at least 10 minutes.
Just before serving, invert a platter with lip over skillet and, using potholders to hold skillet and plate tightly together, invert tart onto platter. Replace any apples that stick to skillet. (Don't worry if there are black spots; they won't affect the flavor of the tart.) Brush any excess caramel from skillet over apples. Serve immediately.
Cooks' note:
鈥art can cool in skillet up to 30 minutes. It can also stand, uncovered, up to 5 hours, then be heated over moderately low heat 1 to 2 minutes to loosen caramel. Shake skillet gently to loosen tart before inverting.
Here is one with apples or pears.Sounds good to me.
Think I'll give it a try..too.................
For a Pear Tarte Tatin, substitute 6 large firm pears(Bosc or Anjou would be good) for the apples. Peel
the pears, cut them in half lengthwise, and core them. Arrange them like spokes in the pan.
8 large Granny Smith apples
2 Tbs. fresh lemon juice
3/4 cup sugar
4 Tbs unsalted butter (1/2 stick)
Tarte Tatin Pastry (see below for recipe)
Peel, quarter and core the apples.
Put in a large mixing bowl and toss with the lemon juice.
Set aside. Place the sugar in a 10-inch skillet or Tarte Tain pan over low
heat. When some of the sugar begins to melt, begin stirring
with a wooden spoon until all of the sugar is melted and begins
to turn a pale golden color. Remove the pan from the heat.
Arrange the apple piecess in the skillet, rounded side down,
in concentric circles, fitting them together as close as possible.
Fill the center with 2 or 3 apple pieces as needed.
Arrange the remaining pieces, rounded side up, in concentric
circles, filling in the gaps left in the first layer. Cut the butter
into small pieces and scatter over the apples. Place the pan
over medium heat. Cook until the sugar turns a deep caramel
color and the juice released from the apples are nearly
evaporated, about 15 to 20 minutes.
Preheat the oven to 375 degrees F. Position the rack in the
bottom third of the oven.
Roll out the dough and cover the apples according to directions
for Tarte Tatin Pastry (see recipe below). Bake until the crust
is golden brown, about 25 to 30 minutes. Remove from the oven
and let cool for 10 minutes
Run a knife around the edge of the tarte to loosen it.
Place in a large plate or platter over the skillet and carefully
but quickly invert the tarte onto the plate. Let stand a few
minutes to cool slightly. Cut into wedges and serve.
Makes 2 Tartes Tatin pastrys shells.
2 cups all-purpose flour, plus additional for rolling dough
1 tsp. kosher salt
1/2 lb. (2 sticks) cold unsalted butter
1 egg yolk
2 tablespoons water Combine the flour and salt in a large mixing bowl.
Add the butter. Rub the flour and butter between your
fingers until most of the butter is incorporated and only
pea-size pieces remain. Whisk together the egg yolk and water. Add the flour
mxture and stir until dough begins to come together.
Gently press the dough into a ball. Refrigerate until
firm but not hard, about 30 minutes. (If made ahead let
dough stand at room temperature until pliable but still cold)
Do not roll out until just before the fruit is finished cooking. To roll out the pastry flour a work surface and rolling pin
well. Divide the dough in half. (Freeze the remaining dough
if not needed) Pat the dough into a flat disk then roll it out
into a circle almost 1/4 inch thick and at least 11 inches
in diameter, flouring the surface and the rolling pin
frequently to prevent sticking. Carefully place the pastry over the fruit in the skillet.
Trim the dough to 1/2 inch larger than the skillet
Tuck the overhanging dough in around the fruit.I search a recipe for tarte tatin?
This is supposed to be the original...
http://web.archive.org/web/2003021304143鈥?/a>
Tarte Tatin
Servings: Makes 8 servings.
Ingredients
Ingredients1 frozen puff pastry sheet (from a 17 1/4-oz package), thawed
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup sugar
7 to 9 Gala apples (3 to 4 lb), peeled, quartered lengthwise, and cored
Special equipment: a well-seasoned 10-inch cast-iron skillet
Preparation
Preheat oven to 425掳F.
Roll pastry sheet into a 101/2-inch square on a floured work surface with a floured rolling pin. Brush off excess flour and cut out a 10-inch round with a sharp knife, using a plate as a guide. Transfer round to a baking sheet and chill.
Spread butter thickly on bottom and side of skillet and pour sugar evenly over bottom. Arrange as many apples as will fit vertically on sugar, packing them tightly in concentric circles . Apples will stick up above rim of skillet.
Cook apples over moderately high heat, undisturbed, until juices are deep golden and bubbling, 18 to 25 minutes. (Don't worry if juices color unevenly.)
Put skillet in middle of oven over a piece of foil to catch any drips. Bake 20 minutes (apples will settle slightly), then remove from oven and lay pastry round over apples.
Bake tart until pastry is browned, 20 to 25 minutes. Transfer skillet to a rack and cool at least 10 minutes.
Just before serving, invert a platter with lip over skillet and, using potholders to hold skillet and plate tightly together, invert tart onto platter. Replace any apples that stick to skillet. (Don't worry if there are black spots; they won't affect the flavor of the tart.) Brush any excess caramel from skillet over apples. Serve immediately.
Cooks' note:
鈥art can cool in skillet up to 30 minutes. It can also stand, uncovered, up to 5 hours, then be heated over moderately low heat 1 to 2 minutes to loosen caramel. Shake skillet gently to loosen tart before inverting.
Tarte lights camera mascara or dior blackout?
having trouble deciding, if you've tried either of these, please give me your opinionTarte lights camera mascara or dior blackout?
I prefer Dior blackout, it is amazing! However if you have very short lashes, you will probably like the Tarte better. it has a brush specially designed for people with short lashes.Tarte lights camera mascara or dior blackout?
DiorShow Blackout!
It works wonders~ ;)
xx
I prefer Dior blackout, it is amazing! However if you have very short lashes, you will probably like the Tarte better. it has a brush specially designed for people with short lashes.Tarte lights camera mascara or dior blackout?
DiorShow Blackout!
It works wonders~ ;)
xx
Chocolate tarte or chocolate cheese cake?
my hubby's birthday is coming on next week. what do u recommend chocolate tarte or cheese cake?Chocolate tarte or chocolate cheese cake?
Chocolate Cheese Cake gets my Vote.Chocolate tarte or chocolate cheese cake?
Anything with chocolate is good. But cheesecake is good too! A chocolate tarte can sometimes be a bit bitter.
Combine both - make a chocolate cheesecake! Look up a recipe on the internet, but choose an uncooked version for the best result.
Chocolate tarte, definitely-yum yum :-)
Chocolate cheesecake :)
Chocolate tarte..
Cheesecake made with after eights is delicious.
Chocolate cheese cake.
Chocolate Tarte........... is she wearing suspenders ? ooops sorry am being silly..... :)
unko salgirah mubarak :)
Tarte for me,,
both
Chocolate Cheese Cake gets my Vote.Chocolate tarte or chocolate cheese cake?
Anything with chocolate is good. But cheesecake is good too! A chocolate tarte can sometimes be a bit bitter.
Combine both - make a chocolate cheesecake! Look up a recipe on the internet, but choose an uncooked version for the best result.
Chocolate tarte, definitely-yum yum :-)
Chocolate cheesecake :)
Chocolate tarte..
Cheesecake made with after eights is delicious.
Chocolate cheese cake.
Chocolate Tarte........... is she wearing suspenders ? ooops sorry am being silly..... :)
unko salgirah mubarak :)
Tarte for me,,
both
How make Tarte Frangipane?
this is a very yummy and delicious and very easy to make tarte frangipane...ENJOY!!!!
Ingredients
1 (9-inch) pie dough crust
2/3 cup slivered almonds
1/2 cup all-purpose flour
1/4 cup powdered sugar
1 stick butter, softened
2 eggs
1-3/4 cups whole frozen cherries, pitted*
*For best results, keep cherries frozen until ready to use.
Preparation
1) Preheat oven to 450掳F. Line tart pan with pie dough and cover with parchment paper. Fill paper-covered crust with weights (dried beans or other pie weights) and bake 10 minutes. Remove from oven. Carefully remove paper and weights. Reduce oven temperature to 350掳F.
2) In a food processor, combine almonds, flour and powdered sugar. Grind until fine. Add butter and pulse to combine. With the processor running, add eggs, one at a time.
3) Pour mixture into baked crust and smooth. Place whole cherries in mixture and bake until firm, about 35 minutes. Let cool at room temperature.
IngredientsHow make Tarte Frangipane?
baked 10-inch tart shell
For the frangipane:
5 Tablespoons of unsalted butter, room temperature
1/3 cup of sugar
2 eggs
1/2 cup blanched almonds, ground
1/4 teaspoon almond extract
2 Tablespoons Kirsch (or dark rum)
For the rest of the tart:
3-4 pears, cut in half %26amp; peeled
2 Tablespoons lemon juice
2 Tablespoons sugar
3 Tablespoons apricot jam
For the frangipane:
1. Cream together the butter and sugar.
2. Add the eggs and cream some more.
3. Add the ground almonds, almond extract and Kirsch or rum and mix well.
4. Can be used immediately for a tart filling or it may be stored in an airtight container in the refrigerator, up to 4 days.
Preheat the oven to 350掳. For the tart:
1. Fill the baked tart shell with the frangipane.
2. Cut the pear halves, lengthwise into thin slices, keeping them together at the stem end.
3. Fan the pears slightly and place over the almond filling in a wheel pattern.
4. Sprinkle the 2 Tablespoons of sugar over the pears. Bake the tart for 50 minutes.
5. Melt the apricot jam in a microwave. Brush the melted jam over the warm pears. Serve at room temperature.thin hair
Ingredients
1 (9-inch) pie dough crust
2/3 cup slivered almonds
1/2 cup all-purpose flour
1/4 cup powdered sugar
1 stick butter, softened
2 eggs
1-3/4 cups whole frozen cherries, pitted*
*For best results, keep cherries frozen until ready to use.
Preparation
1) Preheat oven to 450掳F. Line tart pan with pie dough and cover with parchment paper. Fill paper-covered crust with weights (dried beans or other pie weights) and bake 10 minutes. Remove from oven. Carefully remove paper and weights. Reduce oven temperature to 350掳F.
2) In a food processor, combine almonds, flour and powdered sugar. Grind until fine. Add butter and pulse to combine. With the processor running, add eggs, one at a time.
3) Pour mixture into baked crust and smooth. Place whole cherries in mixture and bake until firm, about 35 minutes. Let cool at room temperature.
IngredientsHow make Tarte Frangipane?
baked 10-inch tart shell
For the frangipane:
5 Tablespoons of unsalted butter, room temperature
1/3 cup of sugar
2 eggs
1/2 cup blanched almonds, ground
1/4 teaspoon almond extract
2 Tablespoons Kirsch (or dark rum)
For the rest of the tart:
3-4 pears, cut in half %26amp; peeled
2 Tablespoons lemon juice
2 Tablespoons sugar
3 Tablespoons apricot jam
For the frangipane:
1. Cream together the butter and sugar.
2. Add the eggs and cream some more.
3. Add the ground almonds, almond extract and Kirsch or rum and mix well.
4. Can be used immediately for a tart filling or it may be stored in an airtight container in the refrigerator, up to 4 days.
Preheat the oven to 350掳. For the tart:
1. Fill the baked tart shell with the frangipane.
2. Cut the pear halves, lengthwise into thin slices, keeping them together at the stem end.
3. Fan the pears slightly and place over the almond filling in a wheel pattern.
4. Sprinkle the 2 Tablespoons of sugar over the pears. Bake the tart for 50 minutes.
5. Melt the apricot jam in a microwave. Brush the melted jam over the warm pears. Serve at room temperature.
Are there any Makeup products you can buy at either walmart or target that are similar to Tarte Cheek Stain?
Well there is this great new brand at target Sonia Kashuk it has really good high quality makeup.Are there any Makeup products you can buy at either walmart or target that are similar to Tarte Cheek Stain?
i am not sure if this is what your looking for but i love it and it works great!
http://www.target.com/Pixi-Sheer-Cheek-Gel-Collection/dp/B001BSQANQ/ref=br_1_2?ie=UTF8%26amp;searchView=list%26amp;searchNodeID=1264284011%26amp;searchRank=pmrank%26amp;searchPage=1%26amp;searchSize=30
good luck
love
allieAre there any Makeup products you can buy at either walmart or target that are similar to Tarte Cheek Stain?
Om.... cheap makeup frm stores like walmart usually leaves faces rashes or breakouts!
yes they have good brands there, name brands covergirl, maybeline. lots
i am not sure if this is what your looking for but i love it and it works great!
http://www.target.com/Pixi-Sheer-Cheek-Gel-Collection/dp/B001BSQANQ/ref=br_1_2?ie=UTF8%26amp;searchView=list%26amp;searchNodeID=1264284011%26amp;searchRank=pmrank%26amp;searchPage=1%26amp;searchSize=30
good luck
love
allieAre there any Makeup products you can buy at either walmart or target that are similar to Tarte Cheek Stain?
Om.... cheap makeup frm stores like walmart usually leaves faces rashes or breakouts!
yes they have good brands there, name brands covergirl, maybeline. lots
Variation on tarte tatin?
I would like to know if you think that making a tarte tatin using croissants as the crust would work (obviously not cooking them for as long as pastry would be wise). I would like to try this as a breakfast party idea (so they would be served like a messy danish).Variation on tarte tatin?
Sounds good. Croissants also make a great variation of bread %26amp; butter pudding especially if you use lemon butterVariation on tarte tatin?
Sounds really good. Try topping it with strained yogurt right before you serve it.
Yes, it would work. Watch the oven so you do not overcook.
Sounds good. Croissants also make a great variation of bread %26amp; butter pudding especially if you use lemon butterVariation on tarte tatin?
Sounds really good. Try topping it with strained yogurt right before you serve it.
Yes, it would work. Watch the oven so you do not overcook.
Where can I get a good Tarte Tatin in Manila?
Try Sala at J Nakpil St. You may call 524 6770 to inquire.Where can I get a good Tarte Tatin in Manila?
here
http://www.marketmanila.com/archives/tar鈥?/a>
http://www.caferouge.net/dinner.htm
here
http://www.marketmanila.com/archives/tar鈥?/a>
http://www.caferouge.net/dinner.htm
What does ';Tarte aux quetshces'; and ';Omelette souflée au kirsch'; mean in English?
I am pretty sure this is in French...What does ';Tarte aux quetshces'; and ';Omelette souflée au kirsch'; mean in English?
quetsche = damson, or damask plum.
Tarte aux quetsches is a kind of alsacian plum pudding or plum pie.
take a look at this: http://wonderkitchen.free.fr/Images_rece…
Omelette soufflée au kirsch is a Kirsch Soufflé (custard).
Kirsch is an cherry liquor. I found a recipe here:
http://www.cancoillotte.net/spip.php?art…What does ';Tarte aux quetshces'; and ';Omelette souflée au kirsch'; mean in English?
Plum tart.
Soufflé omelette (or omelet if you are American) with Kirsch liqueur.
A soufflé omelette is not the same thing as a soufflé! http://www.bbc.co.uk/food/recipes/databa…
Quetsches are a special plum. http://www.latartinegourmande.com/2006/0…
Yes, you're right, it's french...
';Tarte aux quetsches'; means to be ';quetsch plum tart';. It's an alsacian fruit and it's like a plum, but a little bigger.
';Omelette soufflee au kirsch'; means to be ';puffed omelette with kirsch';. Kirsch is a cherry alcohol.
I think that's a plum pie (or you may call it a tart...I'd call it a pie. Bottom crust, no top crust) and a souflée with kirsch (cherry alcohol).
The second one is some sort of Souflée probably with kirsch (cherry) liquor. Kirsch is German for cherry but the name of the dish is in French.
Did you mean tarte aux quiche for the first one? I don't know what ';quetshces'; is but tarte is typically an uncovered pie.
quetsche = damson, or damask plum.
Tarte aux quetsches is a kind of alsacian plum pudding or plum pie.
take a look at this: http://wonderkitchen.free.fr/Images_rece…
Omelette soufflée au kirsch is a Kirsch Soufflé (custard).
Kirsch is an cherry liquor. I found a recipe here:
http://www.cancoillotte.net/spip.php?art…What does ';Tarte aux quetshces'; and ';Omelette souflée au kirsch'; mean in English?
Plum tart.
Soufflé omelette (or omelet if you are American) with Kirsch liqueur.
A soufflé omelette is not the same thing as a soufflé! http://www.bbc.co.uk/food/recipes/databa…
Quetsches are a special plum. http://www.latartinegourmande.com/2006/0…
Yes, you're right, it's french...
';Tarte aux quetsches'; means to be ';quetsch plum tart';. It's an alsacian fruit and it's like a plum, but a little bigger.
';Omelette soufflee au kirsch'; means to be ';puffed omelette with kirsch';. Kirsch is a cherry alcohol.
I think that's a plum pie (or you may call it a tart...I'd call it a pie. Bottom crust, no top crust) and a souflée with kirsch (cherry alcohol).
The second one is some sort of Souflée probably with kirsch (cherry) liquor. Kirsch is German for cherry but the name of the dish is in French.
Did you mean tarte aux quiche for the first one? I don't know what ';quetshces'; is but tarte is typically an uncovered pie.
What colors should i get for tarte lock & roll makeup.?
So i have dark brown hair, pretty fair skin and green eyes. What two colors do you suggest for tarte lock %26amp; roll? Thanks!
Here is a link
http://tartecosmetics.com/item.php?id=39What colors should i get for tarte lock %26amp; roll makeup.?
I think you should get rose gold and amethyst. Both colors compliment green eyes.What colors should i get for tarte lock %26amp; roll makeup.?
1] amethyst and
2] rose gold, or
3] bronze
light purple/lavendar, brown
lavender and bronze
Here is a link
http://tartecosmetics.com/item.php?id=39What colors should i get for tarte lock %26amp; roll makeup.?
I think you should get rose gold and amethyst. Both colors compliment green eyes.What colors should i get for tarte lock %26amp; roll makeup.?
1] amethyst and
2] rose gold, or
3] bronze
light purple/lavendar, brown
lavender and bronze
Can anyone help me with Tarte cosmetics?
Does anybody know how to use the Tarte sugar lip exfoliator %26amp; soothing lip balm stick? ... Please help!Can anyone help me with Tarte cosmetics?
I love the Tarte exfoliator. It's like a lipstick, but one side is a sugar scrub and one side is a balm. Place the side that's grainy on your lips and pretend like your applying lipstick. Once you've got a coating on your lips just rub your lips together. When you're done wipe it all off on a kleenex and apply the smooth side.Can anyone help me with Tarte cosmetics?
Just rub the lip exfoliator on your lips with your finger tips. Rub in circular motions. Then I usually let is sit for about a minute or 2. Then gently rub off with a warm face towel. Then apply the balm. Satiny smooth lips.
I like to use a little bit of the balm side first, so the sugar gritty side rubs easier. I rub the gritty side for about 45-60 seconds on my lips then wipe the sugar that's left over off and reapply the balm.
wow
what is that forthin hair
I love the Tarte exfoliator. It's like a lipstick, but one side is a sugar scrub and one side is a balm. Place the side that's grainy on your lips and pretend like your applying lipstick. Once you've got a coating on your lips just rub your lips together. When you're done wipe it all off on a kleenex and apply the smooth side.Can anyone help me with Tarte cosmetics?
Just rub the lip exfoliator on your lips with your finger tips. Rub in circular motions. Then I usually let is sit for about a minute or 2. Then gently rub off with a warm face towel. Then apply the balm. Satiny smooth lips.
I like to use a little bit of the balm side first, so the sugar gritty side rubs easier. I rub the gritty side for about 45-60 seconds on my lips then wipe the sugar that's left over off and reapply the balm.
wow
what is that for
Big tarte to mini tarte--cook time?
I have a recipe that cooks for 45 min at 350 in a normal-size tarte/pie pan. I'm going to make same recipe in 6 mini-tarte pans (maybe 4 inches in diameter). How long should I cook them??Big tarte to mini tarte--cook time?
I personally would do them at the same heat, and check on them after 20 mins.
I personally would do them at the same heat, and check on them after 20 mins.
Will your lashes fall out after you stop using tarte multipleye lash enhancer?
i want to try the tarte multipleye lash enhancer but i dont want to use it if your eye lashes will go back to how they were before when you stop using it.
Helpp pleaseWill your lashes fall out after you stop using tarte multipleye lash enhancer?
Eyelashes fall out all the time, this is a completely normal function of the body - to lose and replace skin as well as hair.
Im not 100% sure how the product works, but it CANNOT make your eyes grow more eyelashes. NOTHING can increase your follicles ability to grow hair. You have a POTENTIAL, which is your body's maximum capability, what some products can do is help you reach this potential, by strengthening existing hair, making them stronger and making them appear fuller.
So when you stop using the product (if it works) you may find that the hairs become finer again, because its not got what was making it fuller. Try taking vitamin supplements and eating good proteins such as oily fish, as this can give you the essential vitamins and nutrients which promote healthy growth of skin and hair
Hope this helps
Helpp pleaseWill your lashes fall out after you stop using tarte multipleye lash enhancer?
Eyelashes fall out all the time, this is a completely normal function of the body - to lose and replace skin as well as hair.
Im not 100% sure how the product works, but it CANNOT make your eyes grow more eyelashes. NOTHING can increase your follicles ability to grow hair. You have a POTENTIAL, which is your body's maximum capability, what some products can do is help you reach this potential, by strengthening existing hair, making them stronger and making them appear fuller.
So when you stop using the product (if it works) you may find that the hairs become finer again, because its not got what was making it fuller. Try taking vitamin supplements and eating good proteins such as oily fish, as this can give you the essential vitamins and nutrients which promote healthy growth of skin and hair
Hope this helps
WHERE CAN I BUY HANNA BETH or POP TARTE CLOTHING?
Thanks for any help given.WHERE CAN I BUY HANNA BETH or POP TARTE CLOTHING?
the pop tarts are in the cereal isle!!!!WHERE CAN I BUY HANNA BETH or POP TARTE CLOTHING?
they have some
i think they have a website
the pop tarts are in the cereal isle!!!!WHERE CAN I BUY HANNA BETH or POP TARTE CLOTHING?
they have some
i think they have a website
Everyday minerals and tarte cheek stain?
Is there anyway to use mineral makeup with cheek stains? Would you apply the stain before or after your foundation, and if you did it after, would it smear all your foundation away?
Everyday minerals and tarte cheek stain?
If you apply mineral foundation powder, and wait a few minutes, then apply the stain to the apples of your cheeks, it should be fine. If you put the powder over the stain, it will cover it up.Everyday minerals and tarte cheek stain?
i've actually read that since cheek stains can be kinda instense to wear them understand mineral makeup because it kind of shines through ( as long as you're not putting a super-thick coat on), it makes it look more like you're glowing from within....
Everyday minerals and tarte cheek stain?
If you apply mineral foundation powder, and wait a few minutes, then apply the stain to the apples of your cheeks, it should be fine. If you put the powder over the stain, it will cover it up.Everyday minerals and tarte cheek stain?
i've actually read that since cheek stains can be kinda instense to wear them understand mineral makeup because it kind of shines through ( as long as you're not putting a super-thick coat on), it makes it look more like you're glowing from within....
';une tarte au sucre'; ou ';un tarte au sucre';?
une tarte au sucre is the francais';une tarte au sucre'; ou ';un tarte au sucre';?
tarte est feminin,
alors ,
une tarte au sucre
tarte est feminin,
alors ,
une tarte au sucre
Where can i buy pop tarte bows?
Thanks in advance for any help given.
Summer.Where can i buy pop tarte bows?
Audrey Kitchingthin hair
Summer.Where can i buy pop tarte bows?
Audrey Kitching
What do you think tarte makeup?
I am a makeup artist and I love tarte makeup and I am just curious as to what other people think about this brand for themselves.What do you think tarte makeup?
LOVE IT! Im a sucker for packaging and I love there stains, so cool and look great!What do you think tarte makeup?
Think a bit use Kryolan or Mac Makeup !!.
No to tarte.
Kryolan how got HD makeup !! or so .
I love their cheeks stains, especially the glittery one. I use that to highlight on my clients.
LOVE IT! Im a sucker for packaging and I love there stains, so cool and look great!What do you think tarte makeup?
Think a bit use Kryolan or Mac Makeup !!.
No to tarte.
Kryolan how got HD makeup !! or so .
I love their cheeks stains, especially the glittery one. I use that to highlight on my clients.
Where can I buy tarte cosmetics?
Does anybody know where I can buy tarte cosmetics wholesale. I am based in the UK and the majority of US websites do not ship internationaly. If you are a distributer or have a website that sells tarte cosmetics I would be interested in any offers or advice. Thanks.Where can I buy tarte cosmetics?
Spehora has it!Where can I buy tarte cosmetics?
Sephora.com
You can check this site. They have had some last I checked
http://www.buy-a-rama.com/buy/tarte%20co鈥?/a>
Sephora has it. I love Tarte makeup :D
Spehora has it!Where can I buy tarte cosmetics?
Sephora.com
You can check this site. They have had some last I checked
http://www.buy-a-rama.com/buy/tarte%20co鈥?/a>
Sephora has it. I love Tarte makeup :D
What kind of pastry dough is used in Tarte Tatin?
I've seen it with regular pastry dough (like the millefeuille)
But i've seen they use another kind as well WICH IS IT? and with wich is the traditional way to bake it? 10 pts!!!What kind of pastry dough is used in Tarte Tatin?
I am a former chef from Canada, and really an pastry is fine, in France it is puff pastry, but sweet dough or regular pie pastry is fine, chill it after rolling and cut it first so all you do is slip it over the apples and bake, I sliced my apples, but didi do ones with whole halves fanned, just give it 5-7 minute out of the oven before turning out.What kind of pastry dough is used in Tarte Tatin?
It's usually best with puff pastry, but you could get away with using sweet shortcrust instead. It's really a matter of who you're cooking for and what they prefer. My husband occasionally buys single apple pies from the local bakery, while I bake them myself when I have the time. They bake them with shortcrust and I bake them with puff pastry.
Puff pastry is the best kinda pastry to use
But i've seen they use another kind as well WICH IS IT? and with wich is the traditional way to bake it? 10 pts!!!What kind of pastry dough is used in Tarte Tatin?
I am a former chef from Canada, and really an pastry is fine, in France it is puff pastry, but sweet dough or regular pie pastry is fine, chill it after rolling and cut it first so all you do is slip it over the apples and bake, I sliced my apples, but didi do ones with whole halves fanned, just give it 5-7 minute out of the oven before turning out.What kind of pastry dough is used in Tarte Tatin?
It's usually best with puff pastry, but you could get away with using sweet shortcrust instead. It's really a matter of who you're cooking for and what they prefer. My husband occasionally buys single apple pies from the local bakery, while I bake them myself when I have the time. They bake them with shortcrust and I bake them with puff pastry.
Puff pastry is the best kinda pastry to use
Has anyone used Tarte Multipleye? How long does one tube last?
Hi everyone, I was wondering if anybody had tried the Tarte Multipleye lash enhancer. It would be great if somebody could tell me how long a tube lasts, and if it is a good product.
Thanks.Has anyone used Tarte Multipleye? How long does one tube last?
You shouldn't keep it for longer than 3 months if it's eye makeup or you could get an eye infection or sty. So I'd imagine you should try to use it within 3 months. It should last for about 2 and a half I'm sure, if not the full 3.Has anyone used Tarte Multipleye? How long does one tube last?
That ';Best Answer'; is definitely not the best answer. MultiplEYE is great. 2 friends are using it and it works great with no side effects. They see longer and thicker lashes that are softer. Go to sephora.com to read posts from different people who tried it. It will last 6 weeks too. Report Abuse
Thanks.Has anyone used Tarte Multipleye? How long does one tube last?
You shouldn't keep it for longer than 3 months if it's eye makeup or you could get an eye infection or sty. So I'd imagine you should try to use it within 3 months. It should last for about 2 and a half I'm sure, if not the full 3.Has anyone used Tarte Multipleye? How long does one tube last?
That ';Best Answer'; is definitely not the best answer. MultiplEYE is great. 2 friends are using it and it works great with no side effects. They see longer and thicker lashes that are softer. Go to sephora.com to read posts from different people who tried it. It will last 6 weeks too. Report Abuse
How to apply Tarte cheek stain?
Does anyone have any good tips on how to apply this? I read to make sure your cheeks are really moisturized so I did that. It was really pink right away but in an hour or so, I couldn't even see it anymore. I was dabbing it on with my fingers and blending it in. It's hard to make both cheeks even though. I set it with pressed powder, maybe that's my mistake?How to apply Tarte cheek stain?
Hi,
your face should be moisturized but not to much. it's probably rubbing off because of the cream. I would try a little less moisture, set you face first then add your cheek stain. If you face looks way to dry after setting then set lightly after you apply your cheek stain.
Hope this helps.
Mel
Hi,
your face should be moisturized but not to much. it's probably rubbing off because of the cream. I would try a little less moisture, set you face first then add your cheek stain. If you face looks way to dry after setting then set lightly after you apply your cheek stain.
Hope this helps.
Mel
What do you think of Tarte Cheekstain?
For the people who use this product, what is your favorite shade? Do you have problems with it? Just curious since I have it in Blushing Bride, Tipsy, Sunkissed, and Blissful and I love it.What do you think of Tarte Cheekstain?
I absolutely love them! They give such a pretty, natural color. It isn't super obvious that I'm wearing blush, it just looks like I've got a nice glow. I remember going running once and coming back and thinking ';aww, I'll never get this look in my cheeks to stay'; but I tried this in Natural Beauty (I think that was the color) and it completely gave me that look. Love this product!What do you think of Tarte Cheekstain?
I have the same colors. I am a bit pale and I love tipsy. It gives me a natural rosy doll color. I use to use powder mineral blushes from mac but those give me an overdone feel. I like these because the shades and the moisturizers make me feel and look more natural.
I use FLUSH and it`s the best.
Hope that helped.
Good Luck.
:) I love it, it's a natural flush of color. Tipsy is my favorite.
I love them. I have Cloud 9 and it is my favorite. yay.thin hair
I absolutely love them! They give such a pretty, natural color. It isn't super obvious that I'm wearing blush, it just looks like I've got a nice glow. I remember going running once and coming back and thinking ';aww, I'll never get this look in my cheeks to stay'; but I tried this in Natural Beauty (I think that was the color) and it completely gave me that look. Love this product!What do you think of Tarte Cheekstain?
I have the same colors. I am a bit pale and I love tipsy. It gives me a natural rosy doll color. I use to use powder mineral blushes from mac but those give me an overdone feel. I like these because the shades and the moisturizers make me feel and look more natural.
I use FLUSH and it`s the best.
Hope that helped.
Good Luck.
:) I love it, it's a natural flush of color. Tipsy is my favorite.
I love them. I have Cloud 9 and it is my favorite. yay.
What's tarte au pomme? Don't kow if i'm spelling it right but i think it's to do with apples?
If you have a genuine recipe of your own so i can pass it on to my wifeWhat's tarte au pomme? Don't kow if i'm spelling it right but i think it's to do with apples?
Hey! It's tarte aux (X for plural) pommes (S for plural) but never mind that !!! French is not the easiest language to learn so i'll move on with the recipe? My grand-mother (French) passed on to mum then me and my daughter has it as well so you asked for a genuine recipe? Here goes!But!!! Why let your wife make it when you can do so yourself! And don't worry i'll give you the easy option (Dough)
1 sachet of shortcrust pastry (See you can do that)
1 lb of good apples! Don't go for cheap ones or cooking apples but for the best you can find. I suggest Pink Ladies.
3 egg yolks
3 tablespoons sugar
1 tub creme fraiche (Small one)
A little milk
First lay the dough on a floured board, roll it with rolling pin (Don't forget to flour it as well otherwise it will stick) I prefer to make my lown dough but hey! Giving you the easy option)
Line your tart dish (Don't use a deep one) with a little flour so it won't stick.
Lay the dough on it, apply sides against the dented edges and, dispose of the surplus
Peel and core apples. Cut them into chunks, not too small! But not too big either, say you use a large apple, you can make 4 chunks with a half)
Arrange them on the dough.
Separate eggs (You only use the yolks remember) and in bowl, beat the yolks with a little milk, add sugar then creme fraiche.
Pour over your apples and stick the lot in a pre heated oven (250). leave for 30 minutes, remove and let it cool.
Serve cold with a nice cup of coffee!
While it's in the oven ... Clear table, wash dishes, sweep kitchen flloor, mop then let to dry as well.
When your wife comes in .... Welcome her to a clean kitchen with a fresh cup of coffee, tarte aux pommes and a smile!
I gather you were only interested in the recipe but i really think that, as a man, you should learn to cook/bake the way we women do! It entails preparaing, cooking/baking and cleaning up after.
Bon appetit!!!!What's tarte au pomme? Don't kow if i'm spelling it right but i think it's to do with apples?
It's an open top glazed apple pie...
Ingredients
- a pie crust, preferably homemade
- 3 big apples, preferably Granny Smith
- 1/2 cup of good quality apple sauce
- 1/4 cup of sugar
- 1 tablespoon lemon juice
- 2 tablespoons butter, cut into small pieces
- 2 tablespoons apricot jam (optional)
Preparation
- Preheat the oven to 350 degrees F.
- Peel and cut the apples in quarters. Core and cut them in very thin slices. Place them in a large bowl as you go, and press some lemon juice to prevent them from turning brown.
- Unfold the crust in a pie dish and blind bake it for about 10 minutes.
- Spread the apple sauce on the crust, then arrange the apple slices like on the picture. Sprinkle the sugar and the butter over the apples and bake until the apples are tender, about 50 minutes.
- For the glaze, dilute the apricot jam with a teaspoon of warm water and use a brush to spread the mixture on the apples.
The tart is better served warm, but is very hard to resist the urge to pick some slices while it is cooling down. My advice? Go ahead and help yourself! And if you pick the ones in the centre, no one will notice anyway...
It's Spanish for Beef Wellington.
It is French for Apple Pie.
apple pie mate. google it for a recipe
this recipe is more simple than the others, but i am french and can assure you it's a good one!
if you can't make the pastry then buy a ready-rolled circle of shortcrust (i usually do) lay it over the flan dish (a non stick one with a detachable base) the apples (2-3 bramleys should be enough, they are big and are definitely the best for this tart) should be cut into 1/4 slices about 1cm thick (any thinner and the apples will become mush, it's good for them to retain a little 'bite' lay them on the pastry in circles. heat 2 tbsp apricot jam with 1 tbsp unsalted butter on a low heat until liquid. pour this over the apples. bake in oven until pastry is cooked and apples look a little brown (about 15min on 200C) very easy, it takes me about 5 mins to make plus baking time. bon appetit!
It's apple pie in french.
apple pie.
Its Apple Pie! Tarte is french for pie
Apple Tart
its an apple tart, go to recipezaar.com
plain apple pie.
You're right - it is apple pie.
It is slightly different to either English or American apple pie, and has that French Je ne sais quoi.
The French use a pastry base the same shape as a quiche - so use a quiche base and you can buy pastry that you just roll out. Then add the apples, which you've cooked with a little lemon and sugar, and cook according to the instructions on the pastry.
Supermarkets like Sainsbury's make a good one, so you could just buy theirs.......or you could try a French Cookery Book. Sorry I haven't got a recipe, but you could devise your own and call it:
';Tarte au pomme a la speciale de la maison..........'; and put your name in it. That would be pretty impressive!
Well I was going to answer this but reading through all the mentions of apple pie has made me hungry and now I'm going to go and make a nice tarte tatin...or upside down apple pie yo you!
Apple tart.
French recipes are not the same as ours, so look one up for your wife if you want a change!
It's a tart with an apple..So next time you head down the street and you see the tart with a bag of apples..shout out.
U pomme d'fart.
Some great ideas in the film ';American Pie'; for what you can do with one!!
Make sure its cold first though......ooch ouch!!
I should have tarte aux pommes - it's more appley!
By the way, 'tarte tatin' is much better! Upside down apple pie, gently caramelized.
Hey! It's tarte aux (X for plural) pommes (S for plural) but never mind that !!! French is not the easiest language to learn so i'll move on with the recipe? My grand-mother (French) passed on to mum then me and my daughter has it as well so you asked for a genuine recipe? Here goes!But!!! Why let your wife make it when you can do so yourself! And don't worry i'll give you the easy option (Dough)
1 sachet of shortcrust pastry (See you can do that)
1 lb of good apples! Don't go for cheap ones or cooking apples but for the best you can find. I suggest Pink Ladies.
3 egg yolks
3 tablespoons sugar
1 tub creme fraiche (Small one)
A little milk
First lay the dough on a floured board, roll it with rolling pin (Don't forget to flour it as well otherwise it will stick) I prefer to make my lown dough but hey! Giving you the easy option)
Line your tart dish (Don't use a deep one) with a little flour so it won't stick.
Lay the dough on it, apply sides against the dented edges and, dispose of the surplus
Peel and core apples. Cut them into chunks, not too small! But not too big either, say you use a large apple, you can make 4 chunks with a half)
Arrange them on the dough.
Separate eggs (You only use the yolks remember) and in bowl, beat the yolks with a little milk, add sugar then creme fraiche.
Pour over your apples and stick the lot in a pre heated oven (250). leave for 30 minutes, remove and let it cool.
Serve cold with a nice cup of coffee!
While it's in the oven ... Clear table, wash dishes, sweep kitchen flloor, mop then let to dry as well.
When your wife comes in .... Welcome her to a clean kitchen with a fresh cup of coffee, tarte aux pommes and a smile!
I gather you were only interested in the recipe but i really think that, as a man, you should learn to cook/bake the way we women do! It entails preparaing, cooking/baking and cleaning up after.
Bon appetit!!!!What's tarte au pomme? Don't kow if i'm spelling it right but i think it's to do with apples?
It's an open top glazed apple pie...
Ingredients
- a pie crust, preferably homemade
- 3 big apples, preferably Granny Smith
- 1/2 cup of good quality apple sauce
- 1/4 cup of sugar
- 1 tablespoon lemon juice
- 2 tablespoons butter, cut into small pieces
- 2 tablespoons apricot jam (optional)
Preparation
- Preheat the oven to 350 degrees F.
- Peel and cut the apples in quarters. Core and cut them in very thin slices. Place them in a large bowl as you go, and press some lemon juice to prevent them from turning brown.
- Unfold the crust in a pie dish and blind bake it for about 10 minutes.
- Spread the apple sauce on the crust, then arrange the apple slices like on the picture. Sprinkle the sugar and the butter over the apples and bake until the apples are tender, about 50 minutes.
- For the glaze, dilute the apricot jam with a teaspoon of warm water and use a brush to spread the mixture on the apples.
The tart is better served warm, but is very hard to resist the urge to pick some slices while it is cooling down. My advice? Go ahead and help yourself! And if you pick the ones in the centre, no one will notice anyway...
It's Spanish for Beef Wellington.
It is French for Apple Pie.
apple pie mate. google it for a recipe
this recipe is more simple than the others, but i am french and can assure you it's a good one!
if you can't make the pastry then buy a ready-rolled circle of shortcrust (i usually do) lay it over the flan dish (a non stick one with a detachable base) the apples (2-3 bramleys should be enough, they are big and are definitely the best for this tart) should be cut into 1/4 slices about 1cm thick (any thinner and the apples will become mush, it's good for them to retain a little 'bite' lay them on the pastry in circles. heat 2 tbsp apricot jam with 1 tbsp unsalted butter on a low heat until liquid. pour this over the apples. bake in oven until pastry is cooked and apples look a little brown (about 15min on 200C) very easy, it takes me about 5 mins to make plus baking time. bon appetit!
It's apple pie in french.
apple pie.
Its Apple Pie! Tarte is french for pie
Apple Tart
its an apple tart, go to recipezaar.com
plain apple pie.
You're right - it is apple pie.
It is slightly different to either English or American apple pie, and has that French Je ne sais quoi.
The French use a pastry base the same shape as a quiche - so use a quiche base and you can buy pastry that you just roll out. Then add the apples, which you've cooked with a little lemon and sugar, and cook according to the instructions on the pastry.
Supermarkets like Sainsbury's make a good one, so you could just buy theirs.......or you could try a French Cookery Book. Sorry I haven't got a recipe, but you could devise your own and call it:
';Tarte au pomme a la speciale de la maison..........'; and put your name in it. That would be pretty impressive!
Well I was going to answer this but reading through all the mentions of apple pie has made me hungry and now I'm going to go and make a nice tarte tatin...or upside down apple pie yo you!
Apple tart.
French recipes are not the same as ours, so look one up for your wife if you want a change!
It's a tart with an apple..So next time you head down the street and you see the tart with a bag of apples..shout out.
U pomme d'fart.
Some great ideas in the film ';American Pie'; for what you can do with one!!
Make sure its cold first though......ooch ouch!!
I should have tarte aux pommes - it's more appley!
By the way, 'tarte tatin' is much better! Upside down apple pie, gently caramelized.
What arethe reasons why you would cook french style cod and vegetables?and why would you cook tarte aux tartin
eg nutrients,what are the nutrients vitamins,minerals and what ere they in ?What arethe reasons why you would cook french style cod and vegetables?and why would you cook tarte aux tartin
in my day we had to do our own studying..try it, you might learn something...for example punctuation, spelling and spacing
in my day we had to do our own studying..try it, you might learn something...for example punctuation, spelling and spacing
Has anyone tried Tarte Natural Beauty Cheek Stain? Can it be used as a lip stain? How dark is it?
Is it long lasting?
How does the swirled one compare?Has anyone tried Tarte Natural Beauty Cheek Stain? Can it be used as a lip stain? How dark is it?
it actually goes on VERY heavy i was shocked cause their other cheek stain that aren't ';natural'; aren't as heavy and natural makeup is usually like really light see-thru and wears off fairly quickly...
i love it, but a little goes a verrrry looong way! haha
you can put it on your lips of course very pretty lip color seeing how it is so bold in color... ive not used the swirled one..
How does the swirled one compare?Has anyone tried Tarte Natural Beauty Cheek Stain? Can it be used as a lip stain? How dark is it?
it actually goes on VERY heavy i was shocked cause their other cheek stain that aren't ';natural'; aren't as heavy and natural makeup is usually like really light see-thru and wears off fairly quickly...
i love it, but a little goes a verrrry looong way! haha
you can put it on your lips of course very pretty lip color seeing how it is so bold in color... ive not used the swirled one..
Can you give me a brief history of Tarte Normande?
It's a French dish.
I need to know city/region where its most popular, and basically just when it came about %26amp; by who and whatnot.Can you give me a brief history of Tarte Normande?
Normandy, in Northern France, is famous for its apples.
It is also famous for quite a few of the things that the Normans make from these apples - cider and calvados being particularly notable. You could therefore expect that a Tarte Normande has at least a passing acquaintance with the fruit. In fact, it is a more than passing acquaintance and has been a staple dessert and a classic in that area for many years and many other places in the world.
Modern pastry chefs find that it is one of the most satisfying desserts to make because not only is it tasty, it is simple yet attractive.
I need to know city/region where its most popular, and basically just when it came about %26amp; by who and whatnot.Can you give me a brief history of Tarte Normande?
Normandy, in Northern France, is famous for its apples.
It is also famous for quite a few of the things that the Normans make from these apples - cider and calvados being particularly notable. You could therefore expect that a Tarte Normande has at least a passing acquaintance with the fruit. In fact, it is a more than passing acquaintance and has been a staple dessert and a classic in that area for many years and many other places in the world.
Modern pastry chefs find that it is one of the most satisfying desserts to make because not only is it tasty, it is simple yet attractive.
Is Tarte Au Citron the same as Key Lime Pie?
I need to buy a key lime pie as it is my boyfriends favourite.
I've never had it as I am a coeliac.
I cant find it anywhere :(
And was wondering if tarte au citron is the same?Is Tarte Au Citron the same as Key Lime Pie?
They're two completely different items!Is Tarte Au Citron the same as Key Lime Pie?
no its not at all the same. Tarte au citron is basically a lemon custard tart, which is much smoother in texture than lime pie, and also is make with lime rather than lemon.
Key lime pie is not that difficult to make: Give this recipe a try if you have time http://www.bbc.co.uk/food/recipes/databa鈥?/a>
Im sure he'd really appreciate a home made one!! You might even be able to adapt the recipe so you can have some too.
No key lime pie is made with lime, and tarte au citron is made with lemon
No 1 made with lemon the other with lime.
I think Sainsburys might sell them.
Sainsburys do a key lime pie
I've never had it as I am a coeliac.
I cant find it anywhere :(
And was wondering if tarte au citron is the same?Is Tarte Au Citron the same as Key Lime Pie?
They're two completely different items!Is Tarte Au Citron the same as Key Lime Pie?
no its not at all the same. Tarte au citron is basically a lemon custard tart, which is much smoother in texture than lime pie, and also is make with lime rather than lemon.
Key lime pie is not that difficult to make: Give this recipe a try if you have time http://www.bbc.co.uk/food/recipes/databa鈥?/a>
Im sure he'd really appreciate a home made one!! You might even be able to adapt the recipe so you can have some too.
No key lime pie is made with lime, and tarte au citron is made with lemon
No 1 made with lemon the other with lime.
I think Sainsburys might sell them.
Sainsburys do a key lime pie
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