Fruit tart
Spread your cut or full fruits on spread dough (see recipe of short or sheeted pastry in first course), add a little sugar and cook.

Lorraine biscuit (origine: Lorraine-Nord East of France)

Ingredients (for 6 people): 250g flour, 125g sugar, 50g butter, 3 eggs, 6 tablespoons of milk, vanilla essence, baking powder.

Warm oven slowly (~120ºC). Place in butter to melt it.
Separate egg yolks from whites. Mix egg yolks with sugar until pastry makes a ribbon. Then add melted butter, milk, vanilla, flour and baking powder. Mix well.
Beat the whites to a firm snow and add them carefully to the mix.
Butter pan walls. Pour preparation into the pan. Cook in a moderate oven (~180ºC) approximatively 40 minutes. Turn out of the tin and leave it cool.

Butter brioche

Ingredients: 360g flour, 125mL milk, 125g butter, 3 eggs, 35g sugar, 1 salt pinched, 15g fresh yeast (or 1.5 teaspoons of dry yeast).

Dilute yeast in 3 spoons of tepid milk (from the total quantity). Pour flour in fountain in a bowl, pour yeast in the middle, mix well. Add soft butter (but not melted), sugar and salt. Mix well with a fork. Add eggs one by one. Add the remaining milk. You need to have a pastry with a smooth texture. Cover it and leave it rise in a warm place.
Then pour it in a buttered brioche pan (which should be only half full). Leave it rise again till pastry reaches the pan edge. Place in oven (220ºC) for approx. 30 minutes without opening the oven door. Verify the cooking. Turn out of the tin (you can serve still warm).

Kouglof (origine: Alsace-Nord East of France)

Ingredients: 500g flour, 180g butter, 75g sugar, 5 eggs, 200mL milk, little teaspoon of salt, 200g sultanas (raisins), 25g fresh yeast (or 2 teaspoons of dry yeast), sliced almonds.

Yeast preparation: Dilute yeast in half a glass of tepid milk. Add flour to obtain a pastry with an average consistency. Place it in a warm place until it doubles in volume.
Pastry preparation: in a bowl, make a fountain with flour and add eggs, sugar, salt, butter and tepid milk. Mix the pastry by hand for 10 minutes until it doesn't stick any more. Add yeast and continue to beat some minutes. Then cover it and leave rise (1 hour or more). When it is well risen, beat it again for a couple of minutes, aerating as much as possible and by adding sultanas.
Butter the pan (a kouglof pan preferably) and place almond slices on the bottom and edges of the pan. Pour pastry (half height of the pan) and wait until pastry rises at the top, Place it in a warm oven (~180ºC) for approx. 1 hour. The kouglof should be gilded.

Ingredients: 250g flour, 200g sugar, 125g butter, 3 eggs, 6 spoons of milk, 1-2 teaspoons of baking powder, vanilla flavor, 25g cocoa.

Warm oven. Place sugar and butter in a bowl (this mix should be tepid). Mix vigorously with a spatula to obtain a mix of light and creamy consistency. Add egg yolks, milk, flour and baking powder. Beat whites to a firm snow and add them carefully to pastry. Separate it in 2 parts. Flavour one with vanilla and the other one with cocoa.. Butter a pan. Pour alternatively both pastry: 1 spoon of one and 1 spoon of the other one. Cook in oven (180ºC) for 40 minutes.

Ingredients(For 6 people): 8 egg whites, 100g flour, 150g almond meal, 250g sugar, 200g butter, Vanilla essence.

1. Mix 150g almond meal, 250g sugar and 100g flour. Then thin down (dilute) with 8 egg whites.
2. When mixture is smooth, melt butter in a saucepan on a low flame, until it becomes a nut brown colour (stirring constantly or it can burn). Pour it warm onto the dry ingredients, add vanilla flavour and mix well and slowly.
The delicate flavour of friands depends on the butter mixture.
3. Butter little tart pan (or other kind of mould). Fill them up with the pastry (a thin layer – 0.5 to 0.8 cm thick) and place them in hot oven (~180°C) for 20 minutes. Watch the colouration, and if they brown too quickly, cover with aluminium paper.
Service suggestion: with a cup of tea
Conservation: two weeks if placed in sealed container.

Pear cake (litteral translation: melting pear cake).

Ingredients: 3 to 5 pears (function of the size, ±700g), 150g flour ( + for pan), 100g sugar, 2 eggs, 100mL milk, 3 tablespoons of oil, 2 tablespoons of baking powder, salt, vanilla essence. For the finish: 80g butter, 1 egg and 3 tablespoons of suggar.

1- In a bowl, place suggar, 2 eggs and 1 salt pinched. Mix firmly until preparation foams and makes a ribbon.

2- Add flour and baking powder, then dilute with milk and oil. Warm oven at 180°C.

3- Pour half of pasrty in pan (24cm diametre, buttered and floured). Peep pears and extract seeds, then cut them in lamella and place on the pastry. Pour the second half of the pastry. Place in oven for 30mn.

4- Prepare mix for the finish. Melt butter slowly. In a bowl, beat the egg with suggar. When mix is homogenous, add butter and mix well.

5- After 30mn cooking, take out of oven the cake and pour this preparation on the cake surface. Place back in oven for 20mn cooking. Leave it cool in pan.