Dessert Hard difficulty Kitchen
Canelés de Bordeaux
Rum, vanilla, a wrong-looking crust. Bakeries guard the copper molds like family silver — here's the honest 48-hour version, priced in patience.
French desserts
8 recipes. Tarts, custards, meringues and patisserie — the sweet endings France does best.
Dessert Hard difficulty 
Dessert Medium difficulty Kitchen
Crème Catalane
Crème brûlée's older southern cousin, thickened with starch and scorched with an iron — cinnamon and lemon keeping score where vanilla bows out.
Dessert Easy difficulty Kitchen
Flan Pâtissier
The bakery counter's bestseller: custard tart with a burnished top. Blind-baked shell, cornstarch custard, and the chill that sets the slice.
Dessert Easy difficulty Kitchen
Tarte aux Pommes
Pâte brisée, apple blades packed in tight spirals, sugar, and a warm apricot glaze that makes the whole thing shine like a pâtisserie window — the grandmother tart that contains no cream and no egg, and is not apologizing to Normandy about it.
Dessert Medium difficulty Kitchen
Tarte aux Mirabelles
The golden plum that only exists in Lorraine, briefly and gloriously, baked in neat circles on a buttery shell. Six weeks a year, no exceptions.
Dessert Medium difficulty Kitchen
Teurgoule
Rice pudding, five hours at low heat, one cinnamon stick and zero shortcuts. Normandy's patience test, paid off in a crinkled caramel crust.
Dessert Hard difficulty Kitchen
Tourte de Blettes
Swiss chard, raisins, pine nuts and — yes — parmesan, under a sugar lid. Nice's sweet-salt tart that plays by its own rules — as Nice always has.
Base Dessert
The foundations behind the french desserts — techniques every recipe above quietly depends on.
