5 Summer Dessert Recipes

Here are 5 Summer dessert recipes, from nectarine layer cake to apricot tart and raspberry cupcakes. You can also get ready to bake French desserts such as Tarte Tropézienne or a Fraisier !

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Easy French Apple Tart

Make an easy French tart with fresh apples and applesauce.

I'm not even sure this should count as a recipe. I mean, want to know how to make an easy French apple tart ? Here's what you should do : get a pie crust (I used a puff pastry crust but you can use whichever you want), pour some applesauce in your pie crust and cover with apple slices. Bake for about 40 minutes. There. You have a French apple tart. I'm not sure what else there is to say, really.

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Tarte à la Crème (Pastry Cream Tart)

Tarte à la Crème ("Pastry Cream Tart") is just that : a pie crust filled with delicious pastry cream. This French tart is very easy to make (and even easier to eat !).

Lire la recette de la tarte à la crème en Français

I told you you'd need to know how to make pastry cream !

Just like tarte au sucre, tarte à la crème is one of those desserts that takes me right back to my childhood. Tarte à la crème literally translates to pastry cream tart, and it is just that : a pie crust filled with pastry cream.

Preheat your oven, start baking the pie dough (I usually use pâte brisée, which is your regular pie crust dough, but I've also made it with pâte feuilletée (puff pastry) or pâte sablée (shortbread crust). Brisée is my favorite !). While the pie crust is starting to bake, make your pastry cream. Here is my how-to post on making pastry cream. Once the pastry cream has thickened, don't let it cool ! Take the pie crust out of the oven, pour the cream into it, spread evenly, and back to the oven it goes for about thirty minutes, until the dough is baked.

You can head to my Instagram story highlights to see how to make the tart :)

The hardest part of this recipe is waiting for the pastry cream tart to cool down completely so you can eat it. ;)


Here's how to make Tarte à la Crème (or pastry cream tart) :

TARTE À LA CRÈME (Pastry Cream Tart)
by A Cup Of Sprinkles

Tarte à la Crème ("Pastry Cream Tart") is just that : a pie crust filled with delicious pastry cream. This French tart is very easy to make (and even easier to eat !).

Cook time : 45 minutes
1 tart

Ingredients :
1 pie/tart dough
160g of sugar
1L of milk
2 tsp of vanilla extract
100g of flour
2 eggs
20g of butter, melted

Instructions :

Preaheat the oven to 180°C/350°F. Roll out the dough and place it in a tart/pie pan. Using a fork, gently poke the bottom of the dough. Start baking.

While the pie dough starts baking, make the pastry cream : In a saucepan, whisk together the milk, sugar and vanilla extract.

In a bowl, mix together the flour, eggs, and melted butter.

Set the saucepan on low heat until the sugar is dissolved, then bring the milk to a boil.

Once the milk is boiling, remove from the heat. Add 2 tablespoons of milk to flour/egg and stir until combined. Then, while stirring, slowly pour about half the milk to the flour/eggs.

Transfer the milk/flour/egg back to the milk remaining in the saucepan (while stirring), and set it on low heat, stirring constantly, until the pastry cream has thickened.

Once the pastry cream has thickened, take the pie crust out of the oven. Fill the crust with pastry cream and spread evenly. Make sure not to overfill the crust !

Bake for another 30 minutes, until the pie crust has a golden color.

Let cool completely before eating.

Let me know in the comments if you make tarte à la crème/pastry cream tart ! You can also share a picture on Instagram by tagging @acupofsprinkles and using the hashtag #acupofsprinkles !

See other French recipes.
See other tart & pie recipes.

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Apricot Tart with Sweetened Condensed Milk Cream

Sweetened condensed milk cream and fresh apricots make this tart the perfect summer dessert !

To be honest, I'm not really sure what to say in this post. I had a craving for apricot tart. I made apricot tart.

Maybe it was all the chocolate I'd eaten, but I needed something fresh and fruity.

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Tarte au Sucre

Tarte au sucre (literally "sugar tart") is a specialty from the North of France. A thin round brioche is topped with a mixture of heavy cream and light brown sugar. This classic French dessert is easier to make than it looks !

Lire la recette de la tarte au sucre en Français

So, I already complained about the weather in my last post, but here I go again : where is spring ? It's been so cold and rainy and ugh lately. I need comfort food.

So I made this tarte au sucre.

This is comfort food for me. When I was younger, there was a bakery in town that made the Best Ever Tarte au Sucre. We'd have one on birthdays, or just on a random Tuesday after school. It was the most delicious dessert in the world. Unfortunately, the bakery changed owners, and then closed down, so I'll never have the Best Ever Tarte au Sucre again.

This recipe won't ever come close to what I used to eat when I was a child, but it is still a perfectly good tart.

This is a specialty from Northern France, where I live, and it has nothing to do with Québec's sugar pie (who knows why the French Wikipedia page puts them together).
The base of this tarte au sucre is a brioche, and it is topped with cream and light brown sugar, making it the perfect treat to ruin your diet :) I had some pearl sugar on hand after making a Tropézienne, so I added a tablespoon before baking and one after for good measure ;) This sugar tart is very easy to make, don't let dry yeast discourage you !

TARTE AU SUCRE
by A Cup of Sprinkles

Tarte au sucre (literally "sugar tart") is a specialty from the North of France. A thin round brioche is topped with a mixture of heavy cream and light brown sugar.

For a 10" pan

Ingredients :
For the brioche :
25g of sugar
5g (1 tsp) of salt
7g (2 tbsp) of dry yeast
10cL of milk (room temperature)
300g of flour
2 eggs
100g of softened butter, cubed
For the topping :
5 cL of heavy cream
150g of light brown sugar
2 tbsp of pearl sugar (optional)

Instructions :

Make the brioche : Mix the sugar in half the milk, and the dry yeast in the other half of the milk.

Mix the flour and the eggs, then add in the milk. Knead the dough, and add in the butter.

Let the dough rest for 20 to 30 minutes.

Spread the dough in a pie or tart dish or cake pan, and let rise in a warm spot for 40 minutes.

After the 40 minutes, preheat the oven.

Prepare the topping : mix the cream with the light brown sugar.

Using a toothpick, poke large holes in the dough, leaving about an inch around the edge, and making sure you don't go all the way through.

Pour the topping on top of the brioche. Add the pearl sugar if using it.

Bake for 25 to 30 minutes, until the tart is golden brown.

Eat warm.

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