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.
Galettes are very thin discs of flaky pastry which, unlike conventional tarts, have no sides. The concept is a good one because the pastry is barely there, yet it gives a light, very crisp background to all kinds of toppings, both savoury and sweet.
What should perfect flaky pastry be like? Answer: as light as possible, wafer-thin and so crisp it eats like a whisper so that you hardly know it's there. Quick flaky pastry is really a cheat's version – the secret is grating partly frozen butter, th
Rumour has it that these delectable little curd cheese tarts were named after the maids of honour who served at Richmond Palace in the 16th century. True or not, they taste wonderful made with crisp puff pastry and a filling of squidgy cheese and lem
A great recipe for entertaining, this is simply a luxurious fish pie. You can make it in advance and freeze it for a stress-free time on the day - all you need with it is a crisp green salad.
Apple tart to you and me: this Italian version of our good old apple pie is totally addictive, so if you fancy a change from the usual desserts, give it a go.
This can be made with a combination of leftover turkey or chicken and pieces of cheese. You could also add some chopped pieces of ham if there is some left over. Having said that, I think this tastes so good that it is worth cooking some chicken spec
These make delicious party snacks and go well with chutney recipes. They can be frozen before cooking and then glazed and cooked from frozen for about 30-35 minutes.
This is without doubt the easiest apple pie in the world. No special pie tins needed, no lids to be cut and fitted, no tiresome fluting of edges. It's also a beginner's dream because, somehow, the more haphazard the whole thing looks, the better.
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.
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