Raspberry Tart with Almond Crust
DessertProvencal RecipesTaste: Food & Drink

Recipe for a Delicious Raspberry Tart with an Almond Crust

Gilles Conchy is the smiling face behind the Provence Gourmet. This is his recipe for Raspberry Tart with an Almond Crust. This is an easy dessert to make. The fresh raspberries and hint of mint give it a summer feel.

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Madelines French Recipe @ATableenProvence
Cakes & CookiesDessertPaula KaneProvencal RecipesTaste: Food & Drink

Madelines a Classic French Recipe that are Easy to Make

However the reality is many recipes are quick and easy to make including these classic Madelines. Baked off fresh right before serving is best and easy to do. This recipe is courtesy of Daniel Boulud, but I added a little vanilla. I love vanilla

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Lemon Tart Tarte au Citron @SipTasteShare
DessertPies & TartsProvencal RecipesTaste: Food & DrinkViktorija Todorovska

Lemon Tart for any Season (and Reason)

Lemon tart is Tarte au citron in French. Regardless, of language the blend of tangy and sweet is enough to turn even a non-dessert eater into a fan. This recipe comes from Provence Food and Wine: The Art of Living a cookbook and reflection on the Mediterranean lifestyle with photos by François Millo.

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Canistrelli Corsican Cookies
Cakes & CookiesCarolyne Kauser-AbbottDessertProvencal RecipesTaste: Food & Drink

Sweet Canistrelli a Corsican Breakfast Tradition Coffee and Cookies

Sweet canistrelli cookies are a Corsican specialty, which are available in many different flavours. Although the recipe comes from Corsica the cookies are easy to find in Provence, from grocery stores, to markets to specialty shops.

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Calisson d'Aix Almond Candy
Cakes & CookiesCarolyne Kauser-AbbottDessertProvencal RecipesTaste: Food & Drink

Recipe for Calisson d’Aix a Sweet Almond Candy with a Long History

Calisson d’Aix is a specialty candy from Aix en Provence made with almonds, melon and citrus paste. The actual origin of the recipe is most likely from Italy. The following recipe does not follow the same exacting industry standards, but is a fun “Sunday project” with a sweet result.

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Lemon Ricotta Cake luisa loiusa cake
Cakes & CookiesDavid Scott AllenDessertProvencal RecipesTaste: Food & Drink

Lemon Ricotta Cake Inspired by Flavours of the South

In our house, this dessert is named after our friend Luisa and inspired by Louisa’s Cake from Castellina in Chianti. The tangy combination of lemon zest and fresh ricotta are a terrific balance with sweet apple and raspberry jam. Take a look at the original post “Heard it From a …

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Decadent Chocolate Hazelnut Yogurt Cake
Cakes & CookiesCook'n with ClassDessertProvencal RecipesTaste: Food & Drink

Easy to Make Decadent Chocolate Hazelnut Yogurt Cake

This cake is a fun project with kids as you use one measure, a yogurt container, which makes measuring easy and cleanup even more so. The additional of chestnut flour and ground hazelnuts add rich flavour and texture to the final product. This chocolate hazelnut yogurt cake was originally published on the Cook’n with Class website.

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Coconut Raspberry Eton Mess Valentines Day Mirabeau Desert Rosé 2018
DessertFlans, Puddings & OtherMirabeau WinesProvencal RecipesTaste: Food & Drink

Try Raspberry-Coconut Eton Mess for an Easy Dessert

The typical ingredients in this dessert are cream, meringue and strawberries. For this version –  Coconut Eton Mess with Raspberries and Chocolate, we substituted raspberries instead of strawberries (the local ones are not typically available in Provence until June).

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Lemon Lavender Cornmeal Cake Olive OIl Cake
Cakes & CookiesDavid Scott AllenDessertProvencal RecipesTaste: Food & Drink

Lemon Lavender Buttermilk Cornmeal Olive Oil Cake a Sweet Finish

This quick bread has all the tasty elements of Provence – a bit of citrus, a hint of lavender and flavourful olive oil. The inspiration for this sweet lemon, lavender cake comes from a recipe by Nicole Riegl

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Clafoutis Muscat Grapes @ATableenProvence
DessertFlans, Puddings & OtherPaula KaneProvencal RecipesTaste: Food & Drink

Clafoutis with Muscat Grapes

Clafoutis is a classic dessert in Provence. Traditionally it’s made with cherries, but it is completely acceptable to use fruit that is in season.

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