This old-fashioned custard tart needs a thick, wobbly filling, so I've used a round tin with sloping sides and a rim, which gives a good depth. The nutmeg is very important to the flavour, so always use it freshly grated and grate it on to a piece of
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.
This famous English classic needs a revival. It is supremely light, squashy and fragrant with lemons. Why did we ever forget about it?
These famous little English cakes are one of my mother's specialities, and this is her recipe.
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!
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