Gâteau Saint-Honoré is named for the classic French patron saint of bakers and pastry chefs, Saint Honoré. There are many steps to this recipe, but you will be rewarded by the sweet finish.

This dessert recipe can be made on the BBQ or in the oven. Easy to prepare the combination of roasted apricots and yogurt-cream are a match made in Provencal heaven.

This lemon tart (tarte au citron) is an easy and beautiful dessert that even the most beginner cook should attempt.

Crepe suzettes many not be classical tastes of Provence, but we could not resist this recipe from Cocoa and Lavender.

A panade can be a sweet or savoury dish that has a crusty exterior and soft almost custard-like interior. Panade is also used to describe a thickener a combination of liquid (milk, stock) and starch (breadcrumbs, flour, panko). In this case, the sweet crust is complemented by almost molten apples. …

While the origin of this little spongecake or “teacake” that is served as a cookie is still widely debated today, one thing is for certain madeleines are a light, sweet and aromatic taste experience.

The frangipane tart is easy to prepare and you can use any fruit that is in season, although we love it with apricots.

A traditional Provencal clafoutis with a thoughtful twist… pitted cherries.

This recipe was the grand finale of a market cooking class at Cook’n with Class in Uzès. The dessert can be made with other stone fruit (peaches, nectarines, plums) or even with strawberries. However, the key is that the stone fruit should not be overly ripe, as the ingredients naturally create a juice.

This sweet apricot tart recipe is very easy to make and tasty enough for seconds. It is even better the next day. You can prepare this tart with other stone fruit such as peaches or plums.