Tarte a l’Alsacienne (Apple Custard Pie)
A light dessert, artfully finished, Tarte a l’Alsacienne (Apple Custard Pie) is a French classic. Once you know the basic recipe you can substitute the apples for raspberries, cranberries, cherries or blueberries for an elegant finish to any meal.
Perfect Pate Brisse (Pie Crust)
Making the perfect Pate Brisse (pie crust) has been one of those things that has been hit or miss for me, I love to bake, but pie crust has proved my nemesis. That is, until a few classes at Le Cordon Bleu where my then instructor (now finacé), Chef Benoit taught me the art of the perfect pie crust every time.