Ingredients for the dough:
185 grams (6.5 oz) flour
40 grams (1.40 oz) powder sugar
1/2 tea spoon salt
90 grams (3 oz) butter, at room temperature
1 large egg yolk
3 tablespoons (15 ml.) cold water or milk
Ingredients for the fruit filling:
3 peaches + 5 small apricots (total of 500 grams)
120 grams (4 oz) sugar
1/2 teaspoon vanilla extract
Ingredients for the mascarpone cream:
200 ml. (7 fl. oz) sweetened heavy whipping cream
200 grams (7 oz) mascarpone
50 grams (2 oz) powder sugar
1/2 teaspoon vanilla extract
Ingredients for the caramelized coconut:
50 grams (2 oz) brown sugar
1 tablespoon honey/maple syrup
A hanful of coconut chips

To make the dough:
Combine flour, sugar and salt in a large bowl. Add the soften butter (chopped into small pieces) and start mixing with your fingers (or pulse briefly in a food processor if you prefer) until coarse crumbs form (butter pieces should be about the size of a pea). Add the egg yolk and quickly knead until the dough comes together. If dough is too dry and doesn’t come together add one or two tablespoons of water or milk, one by one, until dough is wet enough to form a ball, but not too sticky. Do NOT overwork the dough, just pulse a few times and then shape it using your hands. Shape dough into a disk, cover in plastic wrap and put in the fridge to firm up, about 30 minutes.
To make the peach and apricot jam:
Chop up the fruits into small pieces and place in a medium casserole. Add sugar and vanilla extract and start cooking over high heat. Fruits will release their juices and sugar will dissolve. Continue to cook until fruit juices evaporate and the mixture is thick. Stir once in a while in the beginning and constantly towards the end, so not to burn the mixture. Remove from the heat and put in the fridge to cool off quicker.
In the meantime, grease a 35х11см (14x4inch) tart tin with removable bottom  (use a 20 cm./8inch circle tart tin, if you prefer).
Preheat your oven to 180C.
Remove pastry from the fridge and set over a floured wooden board or your counter top. Roll the dough into a large rectangular or a circle, depending on the tart dish you are using. Transfer rolled dough to the tart dish and press down to the sides and bottom to fit tightly. Remove excess dough, prick the bottom all over, cover with plastic wrap and put in the fridge for another 15 minutes.
Remove from the fridge and gently cover the bottom and sides of the dough with parchment paper or aluminium foil, then fill in with dry beans or pasta. This will help the tart keep its shape and won’t rise during baking.
Bake for 30 minutes, then remove from the oven, carefully remove dry beans and the foil/paper, and return to the oven for about another 20 minutes or until golden brown.
Let it cool completely before filling it up.
White the tart base is chilling, beat the cream in a large bowl and set aside. In another bowl stir together mascarpone, powder sugar and vanilla extract.
Gently fold in whipped cream.
Fill a piping bag fitted with a large round tip with the mascarpone cream.
To assemble the tart:
Fill in the tart base with the fruit jam, then pipe over the mascarpone cream.
Sprinkle some caramelized coconut chips.
To make the chips:
In a small casserole heat up brown sugar and maple syrup. Let brown sugar melt then add coconut chips, stir to coat and pour over a piece of parchment paper. Set aside to cool completely, then shop uproughly using your fingers and sprinkle over the tart.

Ingredients for the crust:
180 grams (6.5 oz) biscuits, finely processed in a food processor
50 grams (1.8 oz) almond flour
110 grams (4 oz) butter, melted
1 tablespoon powder sugar (more or less, to taste)
Ingredients for the filling:
400 grams (14 oz) dulce de leche
200 grams (7 oz) dark chocolate (60% cocoa)
100 ml. (3.5 fl. oz) heavy whipping cream

Grease a non-stick 20 cm (8 inch) cake springform with removable sides.
Mix biscuits (could be chocolate or any other kind you prefer) with almond flour, butter and powder sugar in a small bowl – the mixture should look like moist sand/crumbs. Transfer to the prepared springform and spread evenly over the bottom and sides of the pan. Use a flat-bottomed glass to press the biscuit mixture over the base of the tin. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
In the meantime prepare the filling:
Melt chocolate with cream in a large bowl. Add dulce de leche and stir until nice and smooth. Pour chocolate mixture over the chilled biscuit base and place back in the fridge for about 2 hours or overnight.
Optional: decorate with freshly whipped cream.
Serve cold, out of the fridge.

Ingredients for the sweet pastry dough (makes 12 mini tartlets, 10cm. (4inch) each or 1x22cm (8 inch) round pie):
280 grams (10 oz) flour
100 grams (3,5 oz) powder sugar
1/2 tea spoon salt
135 grams (4,8 oz) butter, at room temperature
2 medium egg yolks
5 tablespoons (25 ml.) cold water or milk
For the filling:
About 600 grams (21 oz)  strawberries, chopped into small pieces
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
100 grams (3,5 oz) granulated sugar
A pinch of salt
2 tablespoons plain cornstarch (could be also flavored starch of your choice)
1 tablespoon flour
For brushing: 1 egg yolk

To make the dough:
Combine flour, sugar and salt in a large bowl. Add the soften butter (chopped into small pieces) and start mixing with your fingers (or pulse briefly in a food processor if you prefer) until coarse crumbs form (butter pieces should be about the size of a pea). Add the egg yolk and quickly knead until the dough comes together. If dough is too dry and doesn’t come together add one or two table spoons of water or milk, one by one, until dough is wet enough to form a ball, but not too sticky. Do NOT overwork the dough, just pulse a few times and then shape it using your hands. Shape dough into a disk, cover in plastic wrap and put in the fridge to firm up, about 30 minutes. If making one large pie, then divide dough into two parts – 1/3rd (to use to cover the pie) and 2/3rd (to use for the bottom of the pie) and put int he fridge for 30 minutes.
Remove 2/3rd part pastry from the fridge and set over a floured wooden board or your counter top. Roll the dough into a large circle, enough to cover the bottom and sides of your pie baking dish. Gently transfer the rolled dough on a greased pie baking dish. Press it down to the bottom and sides and set in the fridge until you are ready with the filling.
If making mini pies: divide dough into 4 equal parts and put in the fridge for 30 minutes.
Take one part of the dough out of the fridge and roll on a floured kneading board. Cut out of it as many circles as possible. Use a round cookie cutter, slightly bigger than your mini pie baking dishes. Place all circles of dough over the mini pie baking dishes and press down to sides and bottom. Transfer to the fridge until needed.
Prepare the filling:
In a large bowl. combine strawberries, vanilla, lemon juice and sugar.
In another bowl combine flour, salt and cornstarch and then add to the strawberries. Gently stir to coat all strawberries.
Assembling pies:
Pour filling into prepared baking pie dish or mini pie dishes.
Remove the rest of the dough from the fridge and roll on a floured kneading board. Use cookie cutters to cut out “tops” for your mini pies, cut out different flowers or make a lace out of the dough. Decoration part is your choice.
Brush pie/pies with the egg yolk and bake in a preheated oven to 180C (350F) for about 30 minutes for mini pies and 45 minutes for a large pie.

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Dough is crispy and buttery, but strong enough to hold its shape after tartlets are removed from the baking tins, which makes them perfect for an outdoor get-together, BBQ, picnic or light breakfast on the go. Filling is soft and flavorful, light and delicious.

Ingredients for the sweet pastry dough (makes 15 mini tartlets, 10cm. each):
185 grams (6.5 oz) flour
40 grams (1.40 oz) powder sugar
1/2 tea spoon salt
90 grams (3 oz) butter, at room temperature
1 large egg yolk
3 table spoons (15 ml.) cold water or milk
For the filling:
115 grams (4 oz) soft butter
110 grams (4 oz) powder sugar
50 ml. coconut milk

2 peaches, sliced thinly

Preheat your oven to 180C (350 F).
To make the dough:
To make the dough:
Combine flour, sugar and salt in a large bowl. Add the soften butter (chopped into small pieces) and start mixing with your fingers (or pulse briefly in a food processor if you prefer) until coarse crumbs form (butter pieces should be about the size of a pea). Add the egg yolk and quickly knead until the dough comes together. If dough is too dry and doesn’t come together add one or two table spoons of water or milk, one by one, until dough is wet enough to form a ball, but not too sticky. Do NOT overwork the dough, just pulse a few times and then shape it using your hands. Shape dough into a disk, cover in plastic wrap and put in the fridge to firm up, about 30 minutes.

Bake for about 25 minutes for small tartlets and 35-45 minutes for one large tart.

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Savory pie pastry (Pâte Brisée)
Ingredients for bottom and top of 10 inch round pie:
300 grams (10,5 oz) all-purpose flour
½ tea spoon salt
170 grams (6 oz) soft butter (unsalted)
2 large egg yolks
1 table spoon grated Parmesan cheese (optional)
5-8 table spoon cold water

Place the butter, flour, salt and Parmesan cheese in a large bowl. Mix them well using your hands and fingers (or in a food processor with the paddle attachment). Add the egg yolk and the water – spoon by spoon. If you need to add a little more cold water, do so, but just a tiny bit first, then another tiny bit, in order to make sure the dough does not get too sticky. Using a mixer (hand or stand, or food processor) mix the dough for about 15 seconds, just a few pulses. When it’s ready, squish it together gently into a ball, using your hands, cover it with plastic wrap and put it in the fridge for 30 minutes.
Take the dough out of the fridge and divide in two equal parts. Roll first part 1/4 inch thick on a floured board. Lay the rolled out pastry into your greased pie tin. Press gently until it fits. Cover it with plastic wrap and place in the fridge for 15 minutes to firm up.
Prepare the filling for the pie and then roll the other part of the dough to cover the pie.
***Usually, before I pour the pie filling over the bottom pie crust, I gently grease the pie crust with olive oil in order to keep the crust crisp, otherwise, the moist from the filling could get to pie crust and make it soaky and soft.

Sweet pie pastry (Pâte Sucrée)
Ingredients for the sweet pastry dough (makes 15 mini tartlets, 10cm. each or 1x20cm round pie):
185 grams (6.5 oz) flour
40 grams (1.40 oz) powder sugar
1/2 tea spoon salt
90 grams (3 oz) butter, at room temperature
1 large egg yolk
3 tablespoons (15 ml.) cold water or milk

To make the dough:
Combine flour, sugar and salt in a large bowl. Add the soften butter (chopped into small pieces) and start mixing with your fingers (or pulse briefly in a food processor if you prefer) until coarse crumbs form (butter pieces should be about the size of a pea). Add the egg yolk and quickly knead until the dough comes together. If dough is too dry and doesn’t come together add one or two tablespoons of water or milk, one by one, until dough is wet enough to form a ball, but not too sticky. Do NOT overwork the dough, just pulse a few times and then shape it using your hands. Shape dough into a disk, cover in plastic wrap and put in the fridge to firm up, about 30 minutes. If making one large pie, then divide dough into two parts – 1/3rd (to use to cover the pie) and 2/3rd (to use for the bottom of the pie) and put int he fridge for 30 minutes.
Remove pastry from the fridge and set over a floured wooden board or your counter top. Roll the dough into a large circle, enough to cover the bottom and sides of your pie baking dish. Cover all baking dishes or one large dish with the dough, by gently pressing it down to the sides and bottom and put in the fridge for another 30 minutes.
Now, your pastry is ready for the filling and baking.

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