Here is another festive dessert that makes good use of home-made mincemeat. Serve it fairly warm, with Cumberland Rum Butter to melt through the lattice.
This American idea for making a pie is blissfully easy – no baking tins and no lids to be cut, fitted and fluted. It looks very attractive because you can see the fruit inside and, because there is less pastry, it's a little easier on the waistline.
No one could fail to be delighted with these gorgeous little pies...in summer, they're perfect for picnics or for lunch, served with salads and chutneys.
Meringue should be wafery crisp on the outside and soft and marshmallowy within.
Light and lemony, this may look like a work of art but it's actually very easy to make. Prepare all the elements in advance then just assemble it before serving…adding summer berries alongside if you wish.
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.
My thanks to Alain Benech, our very French chef at the football club, whom I persuaded to part with his delicious recipe for you all to make. Whenever it goes on the menu, it’s very popular and always sells out.
So easy and loved by everyone who eats it: isn't it time to revisit this classic French dessert?
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.
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