Apple and Vanilla Tartes Fines

Inspired by my Paris trip, I set out to create a simple but very fine tart. A "tarte fine" has a flaky pastry base and can be topped with pretty much any firm fruit (although I wouldn't go for grapes, per se). Some pastry chefs partner the fruit with crême patissière for extra creaminess. Because I felt really eager to make these, I chose an apple topping - for some reason, supermarkets only sell nectarines, peaches and pears in their stone-hard, unripe form. That means that I would have to wait a week, if not longer, for them to ripen. No such patience here.. Apples it is! 

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Paris Adventures - Patisseries, Palaces and Parisians

© Nadine Bakes

 Finally I have the time to share my (pastry) adventures in Paris with you! As you know, I and Nadine went to Paris last week to sample some of its finest pastries and see its gorgeous sights (read Nadine's post on Paris here). In this post I will share our experiences, and pictures of all that buttery, sugary goodness which I ate ofcourse! If you want the short version: YUM! Nadine has kindly allowed me to use some of the pictures she took!


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