Oh Mark, for all of our whining that we are no good at pastries, I think our tarts turned out well. The apple tart was incredible-tasting (thanks, Ian, for the calvados addition!), even if our apple slicing and design skills leave much to be desired. I know, I know, we did screw up our puff pastry dough – twice. It looked so easy when Chef Udo demonstrated.
I haven’t tried the pear-almond tart, pictured above, yet, but I’m sure that will go lovely with a nice glass of wine at around midnight. I’m going to give the rest of the tarts to some folks at the gym tomorrow. I’m sure they’ll appreciate me pushing the “fat”. But, there’s some fruit in there!
And, I chowed half the quiche for dinner. Yummmm, bacon and gruyere. I know I know. What’s the old joke about bacon being the gateway “drug” to meat eating for vegetarians? I think it might be true. Quiche:
I wish I had more time to post some recipes, but alas again tonight I’m working. Will this way too fast-paced-life with hardly a minute to breathe ever simplify? Ummm, wait, I guess not since I’m hoping for a career as a chef 🙂
Salty Apron 
Gorgeous to the senses and imagination of taste! Yes – I would like the recipe – especially the quiche.
Thanks! Bee Leng
Ah, love the tarte tatan, reminds me of one of my favorite little restaurants in Paris. i always have that……..
Everything you have done looks fabulous. Waiting for you to come here so we can go to your restaurant!!!