Ok, I admit I bought this book because I own scads of Le Creuset cook/bake ware and thought perhaps there would be some excellent authentic French recipes I had not made before. Its a gem of a little book and worth the price.
The Tarte Aux Myrtilles is different than ones I have made, and this one has become a favorite of mine simply because it uses a sweet pastry crust (Pate Sablee) and because semolina is used rather than tapioca as a thickener stabilizer with the blueberries. Semolina is a coarse durum wheat.
On page 48 is a wonderful Tarte Au Chocolat recipe using the same crust recipe, and a double cream, dark 55-70% cocoa solids, and brandy for the filling.This is a simple but elegant dessert and one that is made easily and rather quickly. Was pleased with the Brioche recipe on page 17 is not only easy to make, in large part because of easy to follow directions. Few homes wont have the yeast, milk, flour, salt, sugar, butter and eggs needed. The author says it takes 20 minutes to prepare for rising, but once you make this a few times it can be mixed in less than ten minutes. This bread makes the best French toast.
And Tarte Aux Pignons on page 40 is a favorite simply because we love pine nuts and had never found a sweet tarte that had them in it. In some ways it reminded me of a pecan pie I had from New Orleans.