Petits Gâteaux-Macarons

Macarons are sweet meringue-based confection made mainly with eggs, icing sugar, granulated sugar and ground almond.

Pipérade
A spicy tomato-pepper side dish

Piperade is a spicy tomato-pepper side dish from the Basque region of France.
I used it as a garnish to my grilled fish. 
It is a simple sauté put together with red,yellow and green peppers, onions,tomatoes,ham, and a spicy paprika known as piment d’Espelette.

La tarte au citron meringuée

Lemon curd tarte topped with meringue.

La tarte au citron

Sweet crust pastry with lemon curd or lemon creme.My tarte is made with lemon curd; comprising lemon juice,sugar,egg yolks and butter.

Tartes aux pommes Parisienne

Paris style apple tart

These apple tarts are usually made without the custard filling. 

A layer of applesauce is first applied to the pastry shell and then cover with a neat, closely overlapping layer of sliced apples.

Recipe is taken from Tarte aux Pommes(from Mastering the Art of French Cooking by Julia Child)

 

Apricot glaze adds shine to the baked tarte.

 

Tarte à l'oignon  (onion tart)

Recipe taken from Chef  Raymond Blanc: The Very Hungry Frenchman: Alsace.

Clafoutis aux cerises

Cherry Clafoutis is a traditional French custard cake that originated in Limousin,France.
Clafoutis is basically fruits baked in batter. The recipe used is taken from this wonderful book called French Food Safari . It is also a SBS TV show (of the same name) hosted by Maeve O'Meara with chef Guillaume Brahimi. In this recipe,chef Guillaume added almond meal in the custard batter.

Fine sugar is sprinkled on the top.