Recipes

The art of the tart: six delicious French tarts to make at home

7 July 2025 No Comments

When exploring Northern France, eye-catching pastries—most of which look too pretty to eat—are the norm. Here are seven must-try tarts with ties to Normandy and Lyon, complete with recipes so you can get your fix at home.

Tarte tatin

While tarte tatin didn’t originate in Normandy, it’s grown in popularity to be one of the most sought-after tarts in the region. Tarte tatin features fruit (typically apples) caramelized in butter and sugar. After baking, the tart is inverted onto a plate, with the caramelized apples facing upwards. The dessert has an interesting history, as it was reportedly created by accident in the late 19th century by the Tatin sisters in their hotel in Lamotte-Beuvron, France.

Ingredients

  • 1 sheet puff pastry, thawed
  • 1.5 kg Granny Smith apples, peeled and quartered
  • 3 tbsp. water
  • ½ cup sugar 
  • 3 tbsp. unsalted butter

Heat oven to 375°F. Using a 9-inch cake pan as a guide, cut a circle of puff pastry, using a fork to make small holes for ventilation, and set aside. In a large saucepan over medium heat, combine water and sugar and cook until golden (5 to 7 minutes). Add the butter and stir constantly. Add the apples and coat them in a layer of thick caramel. Continue cooking for 15-20 minutes and ensure apples are thoroughly coated in caramel sauce. Remove from heat and tightly arrange the apples in circles at the bottom of the cake pan. Pour remaining caramel over top, lay the puff pastry on top, and firmly press down the sides of the pan. Bake for 45-50 minutes until the pastry is golden brown. Cool for one hour, turn upside down, and serve!

Tarte aux poires

Tarte aux poires is a French pear tart that features a buttery pastry crust filled with sliced pears, often accompanied by a custard or almond cream filling. The pears are typically arranged in a design on top, and the tart is sometimes glazed for a shiny finish. In Normandy, most pears—including the Williams pears used widely for this dessert— are harvested from July through late October, making this a delicious treat from summer through early autumn.

Ingredients

  • 1 shortcrust pastry
  • 3 tbsp. unsalted butter, softened
  • ¾ cup almond meal
  • 1 egg
  • ⅓ cup sugar
  • 4 pears, peeled, sliced lengthwise
  • 1 drizzle honey
  • 1 handful sliced almonds

Preheat oven to 400°F/200°C. Roll out the shortbread dough and place in a 9-inch cake pan, using a fork to poke holes to increase ventilation. In a large bowl, make almond cream by mixing the butter and almond, add egg and sugar and mix well until smooth. Spread the cream over the pastry and add the pears, arranging tightly. Drizzle honey and sprinkle with slivered almonds. Bake for 30-40 minutes, until the crust is flaky.

Quiche Normande

Like its name suggests, quiche Normande is a tribute to this part of France. A savoury tart often eaten for lunch or dinner, this egg-based filling also incorporates heavy cream and often pieces of ham or cheese. One of the defining characteristics of quiche Normande is the addition of apples or apple cider, which gives it a unique flavor that reflects the region’s apple-growing heritage. Feel free to add a splash to your own filling for added acidity.

For the dough

  • 2 cups all purpose flour
  • 100 g butter
  • 1 cup of water
  • 1 tsp. salt

Heat water, salt and butter in a saucepan. Once butter is melted, remove from heat and pour in the flour, mixing until a dough is formed. Line a 9-inch cake pan, pricking the bottom with a fork. Sprinkle grated ham onto the pastry base.

For the filling

  • 3 eggs
  • 200 ml cream
  • 500 ml milk (2%)
  • 150 g smoked ham, grated
  • 1 Camembert cheese
  • Salt and pepper to taste

Preheat oven to 350°F. Whisk together eggs, cream and milk and pour onto pastry base. Bake for approximately 30 minutes. Remove from oven and let cool. Slice the Camembert cheese into thin slices and arrange on top of the tart. Bake for another 15 minutes, or until golden brown. Serve warm.

Tarte aux pralines

Hailing from Lyon, tarte aux pralines is immediately recognizable in any French pastry shop thanks to its striking bright pink colour. The tart features a buttery, flaky pastry crust filled with a luscious, creamy custard made from crushed pink pralines—sugar-coated almonds that add both sweetness and a slight crunch.

For the dough

  • 160 g flour
  • 50 ml water
  • 80 g cold butter, cubed
  • 1 tsp. sugar
  • ½ tsp. salt

Preheat oven to 350°F.  Combine all ingredients in a bowl and knead a dough ball. Cover with cling film and refrigerate for 30-60 minutes minimum. Roll out the pastry on a floured working surface to fit a 9-inch cake pan. Grease the pan and transfer pastry into pan, removing excess pastry with a knife, and pricking pastry with a fork for ventilation. Prebake for 20-25 minutes, until slightly golden. Leave to cool before adding the filling.

For the filling

  • 200 g crème fraîche
  • 100 g pink pralinés, crushed

Bring crème fraîche and almond chunks to boil, and allow to gently bubble over medium heat for about 10 minutes, stirring frequently, until mixture is thick, glossy and pink. For a brighter pink colour, opt to add a few drops of red food colouring. Let cool for several minutes before pouring into prebaked pastry shell. Allow to set for 1-2 hours in the refrigerator.

Tarte aux poireaux

Perfect for spring or summer, tarte aux poireaux is a leek tart that was created in northern France, where leeks are a staple ingredient in cooking. It’s made by filling a buttery, flaky pastry crust with a mixture of sautéed leeks, eggs, cream, and sometimes cheese, creating a custard-like filling. Other ingredients, like ham or bacon, can also be added.

Ingredients

  • 1 shortcrust pastry roll
  • 3 eggs
  • 1 egg yolk
  • 500 ml cream
  • 6 leeks, sliced
  • 3 tbsp. olive oil
  • 1 tbsp. butter
  • Salt and pepper to taste

Preheat oven to 400°F. Grease a 9-inch baking pan with butter and line with pastry, using a fork to prick holes for ventilation. Trim off excess pastry. In a pan, sauté the leeks in oil for approximately 20 minutes, or until brown. Season with salt and pepper. In a separate bowl beat cream and eggs. Add leeks and continue to mix well. Pour into the bottom of the tart and bake for 35-40 minutes, or until golden. 

Tarte au Camembert

A tribute to one of France’s most loved cheeses, tarte au Camembert originates from the Normandy region, where the cheese is produced. The tart is typically made by filling a buttery, flaky pastry crust with a mixture of Camembert cheese, eggs, cream, and often herbs or garlic for added depth. The cheese melts beautifully during baking, resulting in a smooth, velvety filling that contrasts with the crispness of the pastry.

Ingredients

  • 1 shortcrust pastry roll
  • 200 ml cream
  • 3 eggs
  • 1 Camembert cheese, sliced

Preheat oven to 350°F. Spread the pastry into a 9-inch baking pan. Mix cream and eggs and pour into the dish. Place strips of Camembert cheese on top. Bake for 30-35 minutes, or until golden, and serve warm. 



6 cozy soups to try at home

25 November 2024

From classic chicken noodle, to pasta e fagioli, these hearty soup recipes are my go-to for an easy lunch or dinner idea. Don’t forget fresh bread for lots of dipping!

Chicken Noodle with Lemon

For a more classic taste, skip the lemon. The secret to this soup is to use bone-in chicken, and letting the stock simmer for hours. Short on time? Rotisserie chicken is a great alternative, too.

Ingredients:

  • 1 tbsp. canola oil
  • 3 large carrots, chopped
  • 1 large white onion, diced
  • 2 celery stalks, diced
  • 3-4 fresh chicken thighs, bone in
  • 8 cups chicken broth
  • ½ cup fresh lemon juice (about 3-4 whole lemons)
  • 1 bay leaf
  • 1 cup egg noodles
  • ¼ cup fresh parsley, diced

Method:

In a large pot, heat oil on medium and add carrots, onion and celery. Cook for five minutes, or until onions are translucent. In a separate pan, sear chicken thighs on medium-high heat, five minutes per side. Transfer chicken thighs to pot; pour in chicken broth and lemon juice and add bay leaf. Bring soup to a boil, then reduce heat and continue simmering for two hours, or until chicken falls away from the bone. Add in egg noodles and cook according to instructions. Discard bay leaf and bones; stir in parsley and serve.

Rosemary and Butternut Squash

For a true taste of autumn, try this savoury roasted butternut squash soup, enriched by cream and fragrant fresh rosemary.

Ingredients:

  • 1 butternut squash, halved 
  • 2 tbsp. melted butter
  • 1 tsp. nutmeg
  • 1 tsp. salt
  • 1 tsp. cracked pepper
  • 2 tbsp. olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • ½ tbsp. fresh rosemary, minced
  • 4 cups chicken broth (or vegetable)
  • ¼ cup heavy cream
  • Sprig of fresh rosemary

Method:

Heat oven to 425 degrees. Place halved squash on a baking sheet lined with parchment paper and coat with melted butter. Sprinkle with nutmeg, sage, salt and pepper. Turn squash halves face down and bake for 45-50 minutes. Add olive oil, onion and garlic to a large pot and cook on medium heat, until onions are translucent and garlic is fragrant. Transfer contents to a blender. Using a spoon, scoop the squash flesh into a blender. Pour in chicken broth and blend until smooth. Note: you can work in batches, pouring in a little broth at a time until desired thickness is reached. Transfer soup back to pot, stir in cream, top with fresh pepper and rosemary sprig and serve.

Sour Meatball

Homemade meatballs and a tangy kick of sauerkraut come together in this take on an Eastern European favourite.

Ingredients:

Meatballs

  • 500g lean ground veal, pork and beef mix
  • 1 egg
  • 1 small onion, diced
  • 2 garlic clove, diced
  • 3 tbsp. chopped parsley
  • ½ cup of breadcrumbs
  • Salt and pepper to taste
  • 1 tsp. olive oil
  • 2 carrots, chopped 
  • 1 onion, chopped
  • 1 cup sauerkraut 
  • 8 cups beef broth

Method:
In a large bowl, combine meat mixture, egg, onion, one garlic clove, and 2 tbsp. chopped parsley. Thoroughly mix by hand, shape into small balls (roughly one inch) and set aside. In a large pot, heat oil over medium and add the carrots, onion and remaining garlic clove, cooking until tender. Stir in beef broth and sauerkraut. Optional: add sauerkraut juice for a tangier base. Drop in meatballs and continue cooking on medium heat until meatballs are thoroughly cooked (about 10 to 15 minutes), top with fresh parsley and serve.

Smoked Ham and Pea

Leaving the bone in adds a natural umami flavour and infuses the soup with a subtle smokiness. Skip the ham and use vegetable broth for a vegetarian take on this cold weather favourite.

Ingredients:

  • 1 tbsp. olive oil
  • 2 cups celery, chopped
  • 2 cups carrot, chopped
  • 1 cup onion, chopped
  • 1 garlic clove, minced
  • 8 cups chicken broth
  • Smoked ham (bone in)
  • 2 cups split green peas 
  • 8 cups chicken broth

Method:

Heat oil in a large pot. Add in celery, carrots, onion and garlic, stirring until tender (about five minutes). Pour in chicken stock, stir in split peas and bring to a boil. Remove meat from bone and cube into small pieces. Add ham and ham bone to soup and continue to cook until peas are tender (approximately two hours). Remove bone from soup and serve.

Pasta e Fagioli

In Italian, pasta e fagioli means “pasta and beans”. This soup is as filling as it is inexpensive to make, with plenty of leftovers for the next day.

Ingredients:

  • 2 tbsp. olive oil
  • 4 oz. pancetta, chopped
  • ¼ cup flour
  • 1 large onion, choppedd
  • 4 garlic cloves, minced
  • 8 cups beef broth
  • 3 cans white beans, washed and drained
  • 2 cups tubetti pasta

Method:

In a large pot, sautee the pancetta for approximately 10 minutes or until fat renders. Add flour and make a roux. Add garlic and onion to mixture and continue cooking on medium heat, until desired thickness is reached. Add beef broth and beans and bring to a boil. Stir in pasta and continue cooking until al dente. Note: the pasta will absorb some of the water, so add in more water as necessary. Season with salt and pepper to taste.

Beef Chili

Is chili a soup? We think it can be. The best part about this recipe is that most of what you’ll need can be found lazing on the shelves of your kitchen pantry.

Ingredients:

  • 1 tbsp. olive oil
  • 1 lb. lean ground beef
  • 3 garlic cloves, minced
  • 1 large white onion, chopped
  • 1 can red kidney beans, washed
  • 1 can black beans, washed
  • 1 can stewed tomatoes
  • 2 tsp. tomato paste
  • 1 ½ tsp. chili powder
  • 1 tsp. oregano
  • 1 tsp. paprika
  • 1 bay leaf
  • 2 cups beef broth
  • Salt and pepper to taste

Method:

Heat olive oil in a large stock pot on medium heat. Add onions and garlic and saute for two minutes, or until onions are translucent. Add ground beef and mix until lightly browned. Add in chili powder, paprika and oregano and continue to stir. Pour in stewed tomatoes, tomato paste, red kidney beans and black beans. Add beef broth and bay leaf and bring to a boil. Reduce the heat to medium-low and continue to cook for 45 minutes. Remove bay leaf, season with salt and pepper and serve with fresh bread.

The curry noodle soup from Northern Thailand you have to try once

3 October 2024

The first time I tried khao soi, I was living in Toronto.

Stuffed up with a cold on the couch, all I wanted was a hot soup; a tried-and-true remedy to clear my sinuses and soothe my sore throat. And after mindlessly scrolling UberEats, I decided against getting one ordered in the middle of winter; the lukewarm version they serve in styrofoam is never as good as the real thing, anyways. I remembered the Thai spot down the street had a few good options on the menu.

I walked in with the intent of getting my regular; tom yum hot and sour soup, made with a broth simmered with split stalks of earthy lemongrass and nasal-opening chillis.

“Have you been here before?” my waitress asked. “All the time,” I said, and it wasn’t a lie. “I’ve had almost everything, but today I want some kind of soup,” I said, scanning the menu to see if anything new had been added.

“Oh the khao soi is my favourite,” my waitress replied. “So good!”

Confused, I checked the menu again and found the dish, looped into the noodle section. “This one’s a soup?” I asked, inspecting the ingredients a little more closely. After confirming it fit the bill for what I was in for that day, I placed the order. 

The khao soi arrived in a giant black bowl, with two bamboo chopsticks submerged in its contents. The first thing that struck me was the overpowering, aromatic smell. The second thing was the colour. A thick, creamy, yellow curry broth lapped at the sides of the bowl, where a heap of fresh, hand-pulled egg noodles were buried in the middle. Pieces of finely chopped green onion, chopped lemongrass stalks, thin red onion and coriander danced by. And then there were the shrimp, perfectly pink, and a stack of crispy fried noodles for some added crunch. A plump lime wedge finished off the dish.

Slurping happily, this was the first of many bowls to come. 

When I found myself in Thailand earlier this year, I knew what had to be done. For the first four days of my eight-day trip, I scrutinized every lunch and dinner menu (that’s 16 meals, in case you were wondering) but to no avail—red, yellow and green curries and pad Thai dominated the pages, but khao soi just didn’t seem to exist.

Finally, I caved, and asked my tour guide, Puy, if it was just another made up dish for North Americans.

“Khao soi is really hard to find until you go north,” she explained with a laugh.

My eight-day adventure with group tour operator G Adventures included a few nights in the northern city of Chiang Mai, which I found out is actually the birthplace of the notorious curry noodle soup. Known for providing travellers with authentic community experiences at a local level, my time with G Adventures included a cooking class where I found out I was making—you guessed it—khao soi. 

Hair and apron tied, I got to work, first grinding garlic, ginger and shallots using a mortar and pestle to make the base of the curry. I scraped my mixture into a sizzling wok, then added a splash of coconut milk followed by coconut cream and chunks of tilapia fish. Once the protein was thoroughly cooked, the piping hot soup base was poured over a bowl of soft egg noodles, and topped with crispy noodles.

Thai dishes are among my favourites, but until now, I’d never attempted one. But for a dish with such complex flavours, I was surprised at how simple it was to replicate and how easy it all came together.

This story first appeared in the Fall 2024 issue of Culinary Travels. Click here to subscribe to the print issue.