Tartelette by Hélène Dujardin

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  • Rhubarb tart with cashew frangipane
    • Categories: Pies, tarts & pastries; Dessert; Cooking ahead; Spring
    • Ingredients: puff pastry; rhubarb; roasted unsalted cashew nuts; butter; honey; heavy cream
  • Brown butter lemon yogurt cake
    • Categories: Cakes, large; Frostings & fillings; Dessert; Cooking ahead; Spring
    • Ingredients: butter; sugar; lemons; all-purpose flour; powdered sugar; sliced almonds; yogurt
  • Roasted vegetable salad with blood orange vinaigrette
    • Categories: Dressings & marinades; Salads; Appetizers / starters; Side dish; Winter; Vegan; Vegetarian
    • Ingredients: farro; vegetable stock; beets; baby carrots; baby turnips; pomegranate seeds; blood oranges
  • Fennel & celery salad
    • Categories: Salads; Dressings & marinades; Egg dishes; Lunch; Side dish; Cooking for 1 or 2; Vegetarian
    • Ingredients: fennel; celery; watercress; pomegranate seeds; hard-boiled eggs; white balsamic vinegar; lemons
  • Salmon tacos with avocado cilantro cream
    • Categories: Sauces, general; Sandwiches & burgers; Main course; Lunch; Mexican
    • Ingredients: corn tortillas; salmon fillets; Bibb lettuce; red onions; cotija cheese; jalapeño chiles; avocados; cilantro; limes; crème fraîche; heavy cream
  • Pear & Nutella tart
    • Categories: Pies, tarts & pastries; Dessert; Cooking ahead; Winter; Italian
    • Ingredients: Nutella; heavy cream; pears; puff pastry
  • Watercress, pancetta & goat cheese spaghetti
    • Categories: Pasta, doughs & sauces; Main course; Italian
    • Ingredients: spaghetti pasta; pancetta; dried red pepper flakes; goat cheese; lemons; watercress
  • Olive oil & walnut cake
    • Categories: Cakes, large; Dessert; Cooking ahead
    • Ingredients: olive oil; dark brown sugar; Greek yogurt; oranges; all-purpose flour; walnuts
  • Pear and frangipane tart
    • Categories: Pies, tarts & pastries; Dessert; Cooking ahead; Fall / autumn; Winter; Gluten-free
    • Ingredients: gluten-free flour; butter; honey; ground almonds; heavy cream
  • Curry carrot soup with toasted quinoa topping
    • Categories: Soups; Curry; French; Vegan; Vegetarian
    • Ingredients: carrots; onions; vadouvan spice; turmeric; sumac; vegetable broth; tri-color quinoa; parsley; toasted almonds; lemons
  • Twisted cinnamon brioche rolls
    • Categories: Bread & buns, sweet; Breakfast / brunch; Afternoon tea; Thanksgiving; French
    • Ingredients: all-purpose flour; rapid-rise dry yeast; butter; eggs; ground cinnamon
  • Taiwanese beef noodle soup
    • Categories: Soups; Taiwanese; Gluten-free
    • Ingredients: beef shanks; beef marrow bones; oxtail; garlic; fresh ginger; scallions; Chinese five-spice powder; whole star anise; Sichuan peppercorns; Thai chiles; chile bean sauce; Shaoxing rice wine; light soy sauce; broccolini; Chinese noodles
  • Brussels sprout salad with hot smoked salmon & cherries
    • Categories: Dressings & marinades; Salads; Side dish; Appetizers / starters
    • Ingredients: Brussels sprouts; celery; smoked salmon; cherries; lemons; parsley
  • Pork belly tacos with cilantro avocado cream
    • Categories: Sandwiches & burgers; Sauces, general; Main course; Mexican
    • Ingredients: corn tortillas; pork belly; Bibb lettuce; red onions; avocados; cilantro; jalapeño chiles; limes; crème fraîche; light cream; cotija cheese
  • Coconut yogurt & passion fruit tartlets
    • Categories: Pies, tarts & pastries; Dessert; Gluten-free
    • Ingredients: gluten-free flour; lemons; butter; passion fruit jam; coconut-flavored yogurt
  • Wild mushroom pasta
    • Categories: Pasta, doughs & sauces; Main course; Vegetarian
    • Ingredients: wild mushrooms; linguine pasta; garlic; parsley
  • Chilled riz au lait with citrus honey poached peaches
    • Categories: Mousses, trifles, custards & creams; Rice dishes; Dessert; Summer; French
    • Ingredients: medium grain rice; milk; vanilla bean paste; peaches; honey; lemon verbena
  • Kumquat bourbon sour
    • Categories: Cocktails / drinks (with alcohol)
    • Ingredients: lemons; limes; kumquats; simple syrup; bourbon
  • Jerusalem artichokes pasta
    • Categories: Pasta, doughs & sauces; Main course; Italian; Gluten-free; Vegetarian
    • Ingredients: gluten-free pasta; Jerusalem artichokes; parsley; Parmesan cheese
  • Watermelon margarita
    • Categories: Cocktails / drinks (with alcohol); Entertaining & parties; Mexican
    • Ingredients: watermelons; tequila; limes; Triple Sec
  • Mexican street corn (Elote)
    • Categories: Side dish; Entertaining & parties; Mexican; Vegetarian
    • Ingredients: mayonnaise; smoked paprika; ancho chile powder; corn on the cob; cotija cheese; limes
    • Accompaniments: Mojo pork tacos
  • Mojo pork tacos
    • Categories: Dips, spreads & salsas; Sandwiches & burgers; Main course; Entertaining & parties; Mexican
    • Ingredients: oranges; limes; dried oregano; pork tenderloin; tomatoes; sweet onions; jalapeño chiles; cilantro; tortillas
    • Accompaniments: Mexican street corn (Elote)
  • Flourless chocolate cake with a twist
    • Categories: Cakes, large; Dessert; Gluten-free
    • Ingredients: dark chocolate; ground cinnamon; ground cardamom; eggs
  • Vietnamese BBQ shrimp noodle (Bun tom heo nuong)
    • Categories: Pasta, doughs & sauces; Grills & BBQ; Main course; Vietnamese
    • Ingredients: rice vermicelli noodles; limes; rice vinegar; fish sauce; serrano chiles; nam prik pao; romaine lettuce; cucumbers; cilantro; Thai basil; mint; shrimp; green onions; bamboo skewers
  • Kumquat buttermilk panna cotta
    • Categories: Mousses, trifles, custards & creams; Dessert; Cooking ahead; Italian
    • Ingredients: gelatin; kumquats; heavy cream; honey; buttermilk

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Notes about Recipes in this site

  • Caramel cake with caramelized butter frosting

    • Jane on November 16, 2012

      Very delicious cake. The caramel flavor really comes through in the cake and the frosting too. It's not necessary to make the full amount of caramel sauce in the recipe - I made half quantities and it was enough. The flavor in the frosting comes from browned butter and caramel. I'd never made a frosting with browned butter before - it's very rich. There was enough to sandwich the cake and frost the sides and top.

  • Apricot almond tart

    • Jane on May 13, 2013

      This was very delicious. i used the Flour/Joanne Chang recipe for pate sucree which took much longer than 15 mins to pre-bake - more like 30 mins. My almond cream was not pourable, much more solid, so I spread it on the cooked pastry base then placed the cut apricots into the cream. The filling puffed up well around the apricots and it looked very pretty - I made it in a rectangular tart tin like the photo. Loved the combination of the shortbread crust, rich almond cream and sharp fruitiness of the apricots.

  • Chocolate & hazelnut meringue cake

    • Jane on January 24, 2022

      This was spectacular. I'm always on the lookout for gluten-free special occasion cakes with both my kids and a good friend being gf. This is going onto the favorites list. It's a little time consuming but so worth it. A dense, rich brownie like cake base with a hazelnut and chocolate chunk studded meringue topping. I used good chocolate (Valrhona) which she says is important when the chocolate is so forward (I agree).

  • Lavender oatmeal breakfast squares

    • Christine on February 16, 2015

      These were a major dud for me and ended up in the trash. I've had lavender in baked goods before and loved it, but these tasted like I was eating chunks of potpourri. I used the dried culinary lavender you buy in the spice aisle at the grocery store which I assumed was the kind called for, but maybe I was wrong? They might be better with less lavender and I think they would benefit from having the lavender ground up to spread the flavor around more lightly and evenly (that's the method called for in the other lavender recipe I love). Made according to the directions, some bites were OK and others were just overloaded with lavender. I made mine as drop cookies which was a suggested alternative and have no idea how such a wet, sticky batter could be patted into a square and sliced.

  • Fresh peas and radish salad

    • nicolepellegrini on June 22, 2021

      Bright and refreshing - a perfect Spring salad or side dish when these ingredients are readily available.

  • Pear walnut cake

    • aeader on May 07, 2020

      This is a nice not-too-sweet cake to have around for breakfast or with a cup of tea. Mine baked for 50 minutes and was fully done but did not brown much. I did use shortening rather than butter to grease the pan but the cake came out very easily after resting for 10 minutes. The cake is very moist and is even better the next day. Keep leftovers refrigerated after the 2nd day.

  • Roasted okra with chilli oil

    • bwehner on August 04, 2013

      Delicious & easy

  • Ollalieberry financiers & toasted coconut ice cream

    • PatriciaAnn on June 10, 2013

      I've used this financiers recipe several times and have come up with a favorite variation. A few changes... I make 24 paper lined mini-muffins. I put 1/2 tsp. of apricot preserves (Polaner) centered in the middles and pressed down a bit into the batter. When they're done, I make a thick glaze of amaretto and confectioners. Finally, I top them with chopped toasted almonds. Delicious!

  • Smoked salmon, fennel, grape, blue cheese and pecan salad

    • Agaillard on June 01, 2019

      Nice combination of ingredients, perfect spring salad, very pretty too! I lowered the proportion of fennel, which would have overpowered the salmon and cheese. I also subbed pepper flavoured boursin i/o blue cheese.

  • Salmon bisque

    • Agaillard on August 12, 2017

      Nice little soup - it is a shame my blender is so sh...ty, I can never get proper creamy textures. I subbed beer for white wine which worked - although i suspect white wine would have worked even better, this was nice! Just a word on the quantities, the author is generous with portions, I think her quantities yield more 8-10 than 4-6!

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Reviews about Recipes in this Book

  • Meyer lemon creams and Meyer lemon macarons

    • Arctic Garden Studio

      Am I the only person who likes to eat pudding warm from the pan? I also have a little problem with eating lemon curd with a spoon. If you are one of those people, then this is the perfect thing.

      Full review
  • Language English
  • Countries United States

Publishers Text

Hélène Dujardin, originally from France, reflects on life in the US in her blog Tartelette. As an ex-pastry chef and talented photographer, her beautiful photos have appeared in many magazines and cookbooks, Tartelette is a wonderful collection of recipes, including many gluten free, and always beautifully styled and recorded.

Other cookbooks by this author