Once you become comfortable with the classic base recipes of pastry, you'll be on your way to creating all sorts of delectable treats.  For starters just think of the ways you can use your favorite tart dough baked with your favorite seasonal fruits in either an almond cream or custard filling. Mix and match as you wish!

I'll continue to add recipes over time, allowing you to expand your base and have more and more fun in the kitchen. Just check back periodically, and I'll send an update every now and then via my blog. Thanks and have fun!

In all recipes, unless otherwise noted, flour is all purpose, sugar is granulated cane, eggs are large, butter is unsalted and milk is whole milk.

Click on the links to go to specific recipes in downloadable PDF format and, in some cases, to blog posts about the topic.

In addition here’s a link to a mini tutorial I’ve written on tartes.

LES PÂTES - for tartes, choux, laminated dough, sweet bun dough and more!

• Pâte brisée/flaky tart dough recipe and blog post

• Pâte brisée/flaky tart dough, oat whole wheat version recipe and blog post

• Pâte sucrée d'amandes/almond tart dough recipe

• Pâte sucrée/sweet tart dough (for rustic galette) recipe and blog post

• Pâte sucrée au chocolat/chocolate tart dough recipe and blog post

• Sablé Breton/Breton shortbread/tart dough recipe and blog post / blog post / blog post

• Pâte à choux/gougère recipe and blog post; another post on a filled sweet version of choux; religieuse post; Paris-Brest post

• Pâte à croissant/croissant dough recipe, croissant comparison blog post and whole wheat croissant blog post

• Basic bun and Danish dough recipe and blog post

• Orange pecan crumble pull-apart buns recipe and blog post

• Pâte à brioche/brioche dough recipe (includes tips for creating laminated brioche) and blog post

• Pâte feuilletée classique/classic puff pastry recipe

• Pâte feuilletée rapide/quick or “rough” puff pastry recipe

• Kouign-amann/Breton butter “cake” recipe

LES CRÈMES et LES GARNITURES et LES GANACHES

• Crème d'amandes/almond cream recipe

• Crème pâtissière/pastry cream recipe

• L'appareil de flan/custard filling for tarts recipe and blog post

• Crème anglaise + bavarois recipe and blog post on charlotte and one more

• Classic ice cream base recipe and blog post

• Crème au beurre à la meringue suisse/Swiss meringue buttercream recipe and blog post

• Sauce caramel classique/classic caramel sauce recipe

• Crème citron/lemon curd recipe and blog post

• Crème de mascarpone fouettée/whipped mascarpone cream recipe

• Crème fouettée à la ricotta et au chèvre/Whipped ricotta and goat cheese recipe

• Garniture aux griottes/sour cherry filling/sauce recipe

• Ganache basics with recipes and chocolate ganache tart blog post

LES CRÈMES AU FOUR/BAKED CUSTARDS

• Crème au mascarpone au four/baked mascarpone custard recipe and blog post

LES MERINGUES ET LES GATEAUX

• Dacquoise recipe and blog post (chocolate hazelnut marjolaine) and post (pistachio raspberry dacquoise) and one more post

• Gateux aux poires et aux amandes/pear almond cake recipe and blog post

COMPOSED TARTES: new section! Here I’ll list recipes for completed tartes, including dough, filling, garnish ideas.

• Caramel apple tarte recipe and blog post

• Chocolate ganache tarte recipe and blog post

• Flan parisien/custard tarte recipe and blog post
  

TEA CAKES, SCONES, BISCUIT

• Financier au chocolat recipe and blog post

• Petits gâteaux au thé aux agrumes/citrus tea cakes (chocolate version included) recipe

• Petits gâteaux aux pêches/peach teacakes recipe and blog post

• Madeleine/shell shaped tea cakes recipe and blog post on a chocolate version

• Moelleux au chocolat/moist chocolate cakes recipe

• Petits gâteaux de Pâques/chocolate Easter cakes recipe and blog post

• Classic cream scones recipe and blog post (lemon scones)

• Cheddar scones recipe and blog post

• Pumpkin scones recipe and blog post

• Biscuit à la cuiller/ladyfinger sponge recipe and blog post on charlotte plus one more

• Favorite shortbread recipes