Get the technique right - see our How to Cook section if you are new to pastry - and you can whiz up any number of pastry confections from pies to tarts, teatime treats and family puddings.
Once on a holiday in New England, I found it very hard to order any dessert other than pecan pie. Since then I have loved to try out all the different variations of this classic - and this one here achieves, I feel, just the right degree of moist sti
A less frugal version of this can be made for a special occasion by substituting 1/2 pint (275ml) cream for the milk.
Maybe the speediest dessert ever, this luscious tart combines hedgerow berries and Bramley apples in a classic pairing that will have you asking for second helpings!
Mmmm…a wonderful combination of fried charred onions, Parmesan cheese pastry and Gruyere cheese in the filling give this scrummy tart the edge.
A new take on a retro classic, this gorgeous tart is full of flavour, with onions, Parmesan cheese and crème fraiche providing plenty of creaminess.
These delightful tartlets contain a combination of melted cheese, lightly sautéed asparagus tips and whole, lightly baked eggs. They are simple to prepare and just need popping into the oven 12-15 minutes before they are served. Vegetarians might lik
It's quite a long time since I made a quiche or tart for entertaining. I feel that serving them individually is prettier and more practical, and people seem to really enjoy them. This recipe contains a base of a very concentrated mixture of fresh mus
Buy some good-quality pastry tartlet cases and you can rustle up this gorgeous dessert or teatime treat in minutes!
These are perfect to serve warm as a dessert, although I personally prefer them chilled. Either way, they just melt in the mouth, with pastry as light as a whisper and a filling of wobbly custard flavoured with vanilla, caramel and cinnamon.
In this strudel I have used two cheeses: Roquefort, which is a sheep’s cheese, and to go with it is a mild goat’s cheese. The apple inside is not meant to cook through but to remain crunchy. This, together with walnuts, leeks and celery, makes a won
Return to Homepage
Have you looked at the Delia Online Cookery School