Tag Archives: tart

Raspberry & Rose Tart

Raspberry & Rose Tart CExtra special if the sun is out and equally delightful if it’s not, this combination of raspberries and rose makes for one tasty dessert. I’ve filled this tart with pastry cream, which is one of my favourites and is incredibly versatile when it comes to flavours! The tart maison shape can only mean sharing, so cook up a feast and bring this out to round off the meal.
Click here for the recipe

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Banoffee Tarts

Banoffee Tarts BI’ve never been a fan of banoffee pie (wait, wait) because I find the textures all wrong. It’s all soft and crumbly and airy and mushy and I just don’t get it. What I do get, however, is that bananas and toffee get on like a house on fire. On top of the digestive biscuit pastry sits the pièce de résistance: banana toffee. This stuff just hits the spot, I mean, all the spots. I actually ate a good amount of it on it’s own, but on top of the digestive base and beneath the whipped cream it is divine! One quick note, the caramelised banana slices don’t stay good for too long so if you plan to make this recipe in advance, save caramelising the bananas until you are about to serve.
Click here for the recipe


Starry Tart

Starry Tart B

It’s the first week of December so I can finally feel comfortable posting this recipe. A festive treacle tart topped with stars and cranberries – fit for a king if you ask me! And before you ask, yes that cranberry centre-front is under the star (rookie error, and I’ve been baking for how long?), word from the experienced: save your cranberries the sunburn and add after baking ;]

Click here for the recipe


Lemon Tart with Ginger

Lemon Tart with Ginger

I remember the first time I made lemon tart, it was after tasting it and loving it – so I had to make it! It’s so simple to do but tastes so fine and lovely like a lot more work is involved. I’ve spiced things up here by adding ginger to give even more depth and character to a very classy dessert (the most classy in my opinion). Click here for the recipe


Apple Tart

Apple Tart A

Apple tart is a classic, and for that I’ve not messed about with it or tried anything crazy here. Sweet shortcrust pastry, stewed apple filling, caramelised apple topping. That’s it – and it’s delicious!

(In case you’re wondering, the picture was taken just before the final bake.)

Click here for the recipe


Pear & Chocolate Frangipane Tart

Pear & Chocolate Frangipane Tart C

If you like decadence, then you’ll love this tart. It’s quite simple in its nature and not overly done, but something about the rich chocolate frangipane combined with delicate flavour and texture of the pear, encased in the crisp shortcrust pastry is simply sublime. When I first made this tart we ended up taking it with us to a restaurant (BYO dessert, anyone?), leading the owner to suppose it was someone’s birthday. We didn’t correct him for fear that he’d relinquish our dessert and force us to order something from his menu, when in reality his generosity extended to offering us a jug of cream to serve with it! If you make this tart, let me know what you end up getting away with!

Click here for the recipe


Apple & Blackberry Frangipane Tart

Following on from my first demo at Ealing, Hammersmith and West London College I was invited back for another. This time demonstrating a seasonal recipe using the quintessential winter combination: apples and blackberries. I love the structure of this tart; crisp pastry base, spread with sweet fruit jam, topped with moist frangipane and decorated with caramelised apple slices. You don’t have to make the jam, especially if you’re strapped for time, but it does add a really nice touch! The students and teachers enjoyed it alike, now what to make for next time? Click here for the recipe