• CandyB on August 25, 2013

  The Old Fahioned Apricot Tart is wonderful, as is the Apple Cheese Flan. She also lists Elizabeth David's Sweet Pastry which is wonderful with these tarts. Her writing is elegant, witty, and informed - no-one today writes like this

• FeastsandFestivals on June 23, 2012

  I make the apricot tart in this book every summer, and I look forward to it as I do to the arrival of the swallows....

Notes about Recipes in this book

• Apple crumble tart (Tarte Bon Acceuil)

  • wester on July 13, 2017

    Easy to make, looks good, tastes good. Did fall apart a bit - eat with a spoon.

• Poached apricots and cardamom

  • veronicafrance on June 20, 2015

    Jane doesn't specify how many cardamom pods to use; I made a half quantity, used 3 pods, left them in for the whole cooking time instead of removing them before adding the apricots, and you really can't taste the cardamom at all -- it's swamped by the orange flavour. Also, it is tricky to poach whole ripe apricots evenly, without some of them collapsing. That said, I liked the result -- orange and apricot are a good combination. Fine served on their own; a scoop of vanilla ice cream would be a worthy addition, of course. For future reference: 1) if using cardamom, use plenty; 2) I'd quite like to try it with fennel or star anise; 3) before chilling make sure apricots are completely covered by liquid or the exposed parts will turn an unattractive brown colour.

• Old-fashioned apricot tart (Tarte d'abricots à l'ancienne)

  • veronicafrance on August 17, 2013

    This really is an old-fashioned tart, the kind you get in a traditional patisserie. I made it with greengages (reine-claude), one of the suggested alternatives. Be warned: when Jane says "poach the fruit until tender", this only takes about three minutes. Longer than that,and the fruit is likely to disintegrate, so set a timer and don't go away.

• Apricot caramel cake

  • onetui on March 19, 2020

    The recipe requires fresh apricots (about 750 grams or 1 1/2 pounds). Apples or pears can be substituted for apricots, Grigson notes.

• Caramel figs

  • veronicafrance on September 07, 2020

    Quick and easy to do. It took a little longer than specified in the recipe.

• Lemon syrup cake

  • veronicafrance on February 11, 2016

    I gave it a good hour and a half and it still seemed very slightly undercooked to me, a bit damp. The lemon flavour could be more pronounced, and the gin in the syrup wasn't noticeable -- I'd be much more generous with it next time. Adding some lemon curd to the cake mixture wouldn't hurt either. Overall a good cake though, and easy to make with a stand mixer. Note: it's called lemon syrup cake but is clearly lemon drizzle, with that crunchy topping.

• Orange and olive salad

  • mcvl on January 30, 2016

    Classic, simple, elegant.

• Orange and ginger cake

  • jifar on January 02, 2011

    very good alternative to christmas fruit cake

• Pear tart (Tarte aux poires)

  • veronicafrance on October 29, 2014

    A simple and classic tart. It took quite a while for the custard to set (about 40 mins' baking) -- maybe because of juice released by the pears. I think it would look better with a light glaze.

• Springfield pear cake

  • veronicafrance on December 05, 2011

    This is one of the best desserts ever. I make it all the time for guests, and virtually everyone who eats it asks for the recipe. Actually, if I've got guests I often make two to make sure I have leftovers the next day :)

• Tarte de Cambrai

  • veronicafrance on October 29, 2013

    This was OK, but why would you make this when you could make the unsurpassable Springfield Pear Cake instead, using the same basic ingredients (plus ginger)?

• Plum and walnut pie

  • mcvl on January 30, 2016

    Made with my daughter's fabulous chunky plum jam instead of fresh plums. Extraordinary.