The combination of pears and almonds creates a luxurious, velvety texture in this classic French tart, this tart is delicious served with cafe au lait. Ingredients: (Serves 6) 1 recipe almond sweet crust variation 115 g/4 oz ground almonds 2 tablespoons plain flour 115 g/4 oz caster sugar 85 g/3 oz unsalted butter, softened 1…
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This French-Canadian classic is traditionally prepared in early spring or ‘sugaring-off time’. This pie is even better the following day, so try to prepare it in advance. Ingredients: (Serves 8) 2/3 recipe basic crust 400 g/14 oz maple sugar (sometimes sold as maple flakes) or light brown sugar 235 ml/8 fl oz double cream 150…
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This classic tart originated in England, where it is enjoyed as a dessert or a teatime treat. Ingredients: ½ recipe sweet crust 280 g/10 oz unsalted butter, softened 225 g/9 oz ground almonds 225 g/8 oz caster sugar 3 large eggs 85 g/3 oz strawberry jam 28 g/1 oz flaked almonds Method: Preheat the oven…
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This classic tart can be found in French patisseries around the world. Prepare your tart shell and pastry cream ahead of time and you can assemble this tart in minutes. Ingredients: (Serves 6) 1 recipe basic sweet crust 1 large egg, lightly beaten 1 recipe basic pastry cream 680 g (1½ lb) assorted fresh fruits,…
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This tart elevates the brownie from snack food to a sophisticated dessert. Ingredients: (Serves 6-8) 70 g/2½ oz plain flour ½ teaspoon baking powder ½ teaspoon salt 85 g/3 oz unsweetened chocolate 85 g/3 oz unsalted butter 225 g/8 oz granulated sugar 2 large eggs, lightly beaten 1 teaspoon vanilla essence 115 g/4 oz fresh…
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This oozy dessert is begging to be served with lashings of real vanilla ice cream and is at its very best eaten warm from the oven. Ingredients: (Serves 8-10) 175 g/6 oz plain flour, sifted 28 g/1 oz cocoa powder 140 g/5 oz unsalted butter, cubed 40 g/1½ oz ground almonds 40 g/1½ oz icing…
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A mouthwatering supper-time treat, this tart is made with rich short crust pastry. For maximum crispness, the pastry is rolled as thinly as possible and baked directly on a baking sheet at a high temperature. The leeks must be small and thinly sliced so they cook through. They will be tender but still crisp. The…
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