ServeS 8

Ingredients:

9 tbsp cold butter, cut into small cubes

1½ cups all-purpose flour

½ cup ground almonds

finely grated zest of 2 lemons

1/3 cup fresh lemon juice (from 2–3 lemons)

6 tbsp granulated sugar

3 large eggs

¾ cup heavy whipping cream

Method:

1 Combine the butter and flour in a bowl and rub together with your fingertips until the mixture resembles coarse bread crumbs. Alternatively, pulse on and off in a food processor. Add the almonds, then stir in just enough ice water to form a dough. Roll out the pastry on a floured work surface and use to line an 8in (20cm) tart pan with a removable bottom. Trim off any excess around the edges, then chill for at least 30 minutes.

2 Preheat the oven to 400°F (200°C). Line the pastry shell with parchment paper and fill with pie weights or dry beans. Bake for 15 minutes, remove the paper and beans, and return to the oven for another 5 minutes or until the pastry is cooked through. Set aside, and turn the oven down to 300°F (150°C).

3 Combine the lemon juice and sugar in a bowl and stir until the sugar has dissolved. Mix in the eggs and lemon zest. Stir in the cream until well blended, then pour into the tart shell. Bake for 35 minutes or until just set the tart should wobble in the middle slightly when you shake the pan. Cool, then refrigerate until ready to serve. Serve plain or with whipped cream.

lemon tart with almond pastry

Cooling • 30 minutes, Special equipment • electric mixer • 13 x 9in (33 x 23cm) jellyroll pan

ServeS 8

6 large eggs, separated

¾ cup granulated sugar

½ cup unsweetened cocoa powder

confectioners’ (powdered) sugar, for dusting

1 cup heavy whipping cream

2–3 tbsp Amaretto or brandy

20 Amaretti cookies, crushed, plus 2 extra

1¾oz (50g) semisweet chocolate

Method:

1 Preheat the oven to 350°F (180°C). Line a 13 x 9in (33 x 23cm) jellyroll pan with parchment paper. Combine the egg yolks and sugar in a large heatproof bowl set over a pan of simmering water and beat with an electric mixer until pale, thick, and creamy, about 10 minutes. Remove from the heat. Put the egg whites in a mixing bowl and beat with an electric mixer until soft peaks form.

2 Sift the cocoa powder into the egg yolk mixture and gently fold in along with the egg whites. Scrape the batter into the pan. Bake for 20 minutes or until just firm to the touch. Loosen the edges with a knife and invert onto a sheet of parchment paper dusted with confectioners’ sugar. Remove the pan, leaving the top parchment in place. Cool for 30 minutes.

3 Put the cream in a bowl and beat with an electric mixer until soft peaks form. Peel off the top parchment from the cake, and trim away any ragged edges. Drizzle the Amaretto or brandy over the surface of the cake, then spread with the cream, sprinkle with the crushed Amaretti cookies, and grate most of the chocolate over the top.

4 Starting from one of the short sides, roll the cake into a long cylinder, using the parchment to help keep it tightly together. Discard the parchment and place the roulade seam-side down on a plate. Crumble the extra cookies over the top, grate the remaining chocolate over them, and dust with confectioners’ sugar.

Chocolate Amaretti roulade

SERVES 4

Ingredients:

4 firm but ripe pears, peeled, cored, and sliced

1 tsp ground cinnamon

handful of dark raisins

1–2 tbsp granulated sugar

15 sheets of filo pastry dough

1–2 tbsp butter, melted

Method:

1 Line a baking sheet with parchment paper. Combine the pears, cinnamon, raisins, and sugar in a bowl, mix well, then set aside. Brushing the sheets of filo with a little melted butter as you work, layer 3 pastry sheets onto the baking sheet, then layer another 3 next to them, overlapping slightly.

2 Place another buttered layer of 3 sheets on top of them, with the long edges facing opposite, to form a cross. Repeat with another buttered layer of 3, overlapping slightly. The horizontal sheets should still show at the edges. Spoon the filling down the center, then fold in the edges. Top with a final layer of 3 buttered filo sheets, and brush butter over all. Double-wrap in plastic wrap and freeze.

3 To serve, defrost in the refrigerator overnight. Brush with more melted butter and bake in a preheated 375°F (190°C) oven for 30–40 minutes.

variation:

Use apples instead of pears.

Pear and cinnamon strudel

SERVES 6

Ingredients:

1 sheet prepared dough for an 8–9in (20–23cm) pie

8 tbsp (1 stick) butter

2 tbsp Lyle’s Golden Syrup or light corn syrup

1/3 cup light brown sugar (packed)

1/3 cup dark brown sugar (packed)

2½ cups pecan halves and pieces

2 large eggs, lightly beaten

Method:

1 Preheat the oven to 400°F (200°C). Line an 8in (20cm) round tart pan with a removable bottom with the dough, trimming off any excess with a knife. Transfer to the refrigerator to rest for 10 minutes. Prick the base all over with a fork. Line the tart shell with parchment paper and pie weights or dry beans, and bake for 15 minutes, until barely golden. Remove the pie weights and parchment, and return the tart shell to the oven for 5 minutes to lightly bake the bottom.

2 Reduce the oven temperature to 325°F (160°C). Melt the butter and syrup in a saucepan, then remove from the heat and stir in the brown sugars and nuts and allow to cool. Stir in the eggs. Scrape the mixture into the tart shell. Bake for 30–40 minutes or until the shell is crisp and golden, and the filling is set. Cool, then

double-wrap in plastic, and freeze.

3 To serve, defrost overnight in the refrigerator. Remove the tart ring and serve at room temperature, or reheat in a preheated 325°F (160°C) oven for 20 minutes. Let cool 5–10 minutes.

Cheat:

Replace the butter, syrup, and brown sugars, with a 12oz (350g) jar of caramel Shorten your baking time to 20-30 minutes.

Sticky pecan tart

SERVES 4

Ingredients:

1½ cups fine dry bread crumbs

2 tbsp butter, at room temperature

finely grated zest of 1 lemon

3 Granny Smith or Bramley apples, peeled, cored, and sliced

1 cup blackberries

2/3 cup fresh orange juice

2–3 tbsp granulated sugar (depending on the tartness of the fruit)

Method:

1 Preheat the oven to 375°F (190°C). In a bowl, mix the bread crumbs with the butter and lemon zest and set aside. Place the apples in a greased 1 quart (1.2 litre) ovenproof, freezer-safe dish, then stir in the blackberries, orange juice, and enough of the sugar to sweeten as needed. Sprinkle the bread crumbs on top and bake for 30 minutes or until lightly golden. Allow to cool completely. Cover with plastic wrap and then foil, and freeze.

2 To serve, defrost overnight in the refrigerator. Bake uncovered in a preheated 350°F (180°C) oven for 30 minutes, or until golden brown on top and bubbling hot.

Apple and blackberry brown betty

SERVES 4

Ingredients:

3 large Granny Smith or Bramley apples, peeled, cored, and coarsely chopped

4–6 tbsp granulated sugar, depending upon the tartness of the apples

For the crumble topping:

4 tbsp cold butter, cut into bits

1¼ cups all-purpose flour

2/3 cup light brown sugar (packed) or granulated sugar

Method:

1 Preheat the oven to 375°F (190°C). Place the apples in a saucepan with the granulated sugar and 2–3 tbsp of water. Cook over low heat, stirring frequently, until the apples are tender but still hold their shape. Spoon the mixture into a 1 quart (1.2 liter) ovenproof, freezer-safe dish.

2 To make the topping, combine the butter and flour in a bowl. Using your fingertips, rub the flour into the butter until the mixture resembles coarse bread crumbs. Rub in the sugar in the same manner. Sprinkle over the apple mixture, then bake for 30 minutes, or until the topping is barely golden. Leave to cool completely, wrap in plastic wrap and then foil, and freeze.

3 To serve, defrost in the refrigerator overnight. Uncover and bake in a preheated 350°F (180°C) oven for 30 minutes, or until the top is golden brown and the filling is bubbly-hot.

Cheat:

A 12–14oz (400g) can of prepared apple pie filling can be your secret ingredient for an easy version of this dessert.

Classic apple crumble

Special equipment • electric mixer

SERVES 4

8 tbsp (1 stick) butter

2/3 cup granulated sugar

3 large eggs

¾ cup all-purpose flour

2 tbsp unsweetened cocoa powder

2 tsp baking powder

¼ cup ground almonds

For the chocolate sauce:

4 tbsp (½ stick) butter

4½oz (125g) semisweet chocolate, broken into pieces

2–3 tbsp heavy whipping cream

Method:

1 Melt the butter in a microwave-safe container or in a saucepan and set aside to cool slightly. Combine the sugar and eggs in a bowl and beat with an electric mixer until pale and creamy. Sift in the flour, cocoa powder, and baking powder, then add the almonds and melted butter. Beat well until light and fluffy.

2 Scrape the mixture into a 1 quart (1.2 liter) microwave-safe, freezersafe pudding basin or bowl. Cover and microwave on High for 5–6 minutes. Leave the pudding to cool, then double-wrap with plastic, and freeze.

3 Make the chocolate sauce by melting the butter and chocolate together in a saucepan over low heat. Stir in the cream to thicken. Leave to cool, then transfer to an airtight container, and freeze.

4 To serve, defrost the pudding and sauce in the refrigerator overnight. Reheat the pudding in the microwave on High for 5–6 minutes or until piping hot. Reheat the sauce in the microwave, stirring every 30 seconds, until melted and smooth, then pour over the pudding, and serve.

Chocolate steamed pudding

SERVES 6

Ingredients:

6oz (1½ sticks) butter, cut into pieces

9oz (250g) semisweet chocolate, broken into pieces

2 tbsp Lyle’s Golden Syrup or light corn syrup

1lb (450g) digestive or sweetmeal biscuits, coarsely crushed

handful of plump golden raisins

handful of natural almonds, coarsely chopped

Method:

1 Lightly grease an 8in (20cm) square baking pan. In a large saucepan, combine the butter, chocolate, and syrup. Cook over low heat, stirring, for 5–10 minutes, or until melted and smooth. Remove from the heat and stir in the biscuits, raisins, and almonds.

2 Mix well, then press the mixture into the pan with the back of a spoon. Refrigerate to cool completely, then wrap with plastic wrap, and freeze.

variation:

Vary the fruit and nuts to your taste a handful of chopped cherries and hazelnuts works well, for instance.

Chocolate biscuit cake

Special equipment • electric mixer

SERVES 4

5 tbsp butter, at room temperature

1 cup granulated sugar

finely grated zest of 2 lemons

finely grated zest of 1 orange

3 large eggs, separated

¾ cup all-purpose flour

1 cup whole milk

juice of 2 lemons

2 tbsp prepared lemon curd

1 Preheat the oven to 350°F (180°C). Combine the butter and sugar in a bowl and beat with an electric mixer until light and creamy. Beat in the lemon zest, orange zest, and egg yolks to blend well. On low speed, beat in half of the flour and half of the milk until blended; then beat in theremaining flour and milk. Stir in the

lemon juice and set aside.

2 In another bowl, use the mixer fitted with clean beaters to beat the egg whites until soft peaks form; then fold into the batter. Spread the lemon curd over the bottom of a buttered 1 quart (1.2 liter) ovenproof, freezer-safe dish, then pour in the batter. Place the dish in a pan and add warm water to fill halfway up

the sides. Bake for 25 minutes or until golden. Remove from the pan and let cool. Wrap in plastic wrap and then foil, and freeze.

3 To serve, defrost overnight in the refrigerator. Bake uncovered in a preheated 325°F (160°C) oven for 25 minutes or until warmed through. Serve slightly warm.

Cook’s NoTEs

If the top starts to brown before the cake is warmed through, cover loosely with foil. To test if the cake is ready to serve, insert a metal skewer into the center, then remove and check if it feels hot.

Lemony pudding cake

SERVES 6

Ingredients:

1¾ cups all-purpose flour,plus extra for dusting

5 tbsp cold butter, cut into ½in (1cm) dice

sea salt

For the filling:

2 tbsp butter

3–4 slices firm white bread, made into coarse bread crumbs

3–4 tbsp Lyle’s Golden Syrup or light corn syrup

Method:

1 Preheat the oven to 400°F (200°C). Make the pastry by placing the flour and butter in a bowl with a pinch of salt. Using your fingertips, rub the flour into the butter until the mixture resembles coarse crumbs. Add a few drops of iced water, then pull the pastry together until it comes away from the edge of the bowl. Transfer

to a lightly floured surface and roll into a ball. Flatten slightly, wrap in plastic, and refrigerate for 20 minutes.

2 Roll the pastry into a thin circle large enough to line an 8in (20cm) round tart pan with a removable bottom. Trim off any excess dough with a knife, and prick the base all over with a fork. Line the pastry shell with parchment paper, then fill with pie weights or dry beans. Bake in the oven for 15 minutes, until very lightly

golden. Remove the weights and the parchment, then put the tart shell back into the oven for a few minutes to lightly brown the base. Set aside while you make the filling. Reduce the oven temperature to 375°F (190°C).

3 Combine the butter and bread crumbs in a bowl and mix with a fork until well blended. Add the syrup and stir until the mixture is smooth but still quite stiff. Spoon into the pastry shell and level the top. Bake in the oven for 10–15 minutes or until golden and set. Do not overcook or the filling will become brittle. Leave to cool, then wrap in parchment paper followed by plastic wrap, and freeze.

4 To serve, defrost overnight in the refrigerator. Serve at room temperature or reheat in a preheated to 350°F (180°C) for 15–25 minutes, or until warmed through.

Classic treacle tart

Special equipment • electric mixer

SERVES 4–6

2–3 tbsp Lyle’s Golden Syrup or light corn syrup

14oz (400ml) can pineapple rings in juice, drained

10 tbsp butter, at room temperature

2/3 cup granulated sugar

2 large eggs

1½ cups self-rising flour, sifted

3–4 tbsp whole milk

Method:

1 Preheat the oven to 350°F (180°C). Grease a round shallow 1 quart (1.2 liter) baking dish. Drizzle syrup to cover the bottom, then top with a layer of pineapple rings, and set aside.

2 Place the butter and sugar in a bowl, then beat with an electric mixer until pale and creamy. Mix in the eggs one at a time, adding a little of the flour after each one. Fold in the remaining flour, then add the milk a little at a time until the mixture drops easily off the spatula. Pour evenly over the pineapple slices and

bake for 25–30 minutes, or until the top is golden brown. Leave to cool completely in the dish, wrap in plastic wrap and then foil, and freeze.

3 To serve, defrost overnight in the refrigerator. Reheat in a 350°F (180°C) oven for 20 minutes. Cool for 10–15 minutes, then invert on a plate.

Pineapple upside down cake

Special equipment • electric mixer

SERVES 6

4 tbsp butter

1 cup all-purpose flour

2 large eggs, lightly beaten

For the chocolate sauce:

5½oz (150g) semisweet chocolate, broken into small pieces

1¼ cups half-and-half

2 tbsp Lyle’s Golden Syrup or light corn syrup

1 tbsp Grand Marnier or orange liqueur

For the filling:

2 cups heavy whipping cream

finely grated zest of 1 large orange

2 tbsp Grand Marnier or orange liqueur

Method:

1 Preheat the oven to 425°F (220°C). Lightly grease two baking sheets. In a saucepan, melt the butter in 1⅓ cups water, then bring to a boil. As soon as the mixture comes to a boil, remove from the heat and add all ofthe flour at once. Beat vigorously with a wooden spoon until the mixture is thick and glossy. Gradually beat in the eggs a little at a time until the mixture is smooth, thick, and shiny.

2 Spoon the mixture into 12 equal balls, spacing them well apart on the baking sheets. Bake for 10–15 minutes or until puffed, then, without opening the oven door, reduce the heat to 375°F (190°C) and bake for another 20 minutes or until crisp and golden brown. Remove from the oven. Use a knife to make a slit in the side of each puff to allow steam to escape. Return puffs to the oven for 2–3 minutes so the centers dry. Transfer to a wire rack to cool completely.

3 To make the chocolate sauce, combine the chocolate, half-and-half, syrup, and Grand Marnier in a small saucepan. Cook over low heat, stirring to blend, until the chocolate is melted and smooth. Leave to cool, then transfer to a plastic container, cover, and freeze. To make the filling, combine the cream, orange zest, and Grand Marnier in a large bowl. Beat with an electric mixer just until stiff peaks form. To fill the puffs with whipped cream, use a pastry bag fitted with a plain tip; insert the tip through the slit made in Step 2. Wrap the puffs in foil and freeze. To serve, defrost the puffs and sauce overnight in the refrigerator. Warm the sauce over low heat, then spoon the sauce over the cold profiteroles.

Chocolate orange profiteroles

SERVES 4–6

2 tbsp butter, at room temperature

4 thick slices firm-textured white bread, challah, or brioche

4 tbsp thick-cut Seville orange marmalade, chopped if pieces are large

1 large egg

1¼ cups whole milk

2 tbsp granulated sugar

1 tsp ground ginger

Method:

1 Spread the butter evenly over each slice of bread, then spread with the marmalade. Cut each slice into 4 triangles. Arrange in a lightly buttered 1 quart (1.2 liter) dish. In a bowl, lightly beat the egg into the milk, then beat in the sugar and ginger. Pour the mixture over the bread and leave to stand for 30 minutes.

2 Preheat the oven to 350°F (180°C). Bake for 35 minutes or until the custard is set and the top is golden brown. Leave to cool completely, then wrap in foil, and freeze.

3 To serve, defrost in the refrigerator overnight. Bake uncovered in a preheated 350°F (180°C) oven for 30 minutes, until heated through.

Bread and butter pudding

SERVES 6

8 tbsp (1 stick) butter, cut into ½in (1cm) cubes

1¼ cups all-purpose flour

1 cup ground almonds

¼ cup granulated sugar

For the filling:

1¼lb (550g) ripe cherries, pitted

2 tbsp granulated sugar

2 tbsp apple juice

Method:

1 Preheat the oven to 350°F (180°C). In a bowl, rub the butter into the flour and ground almonds with your fingertips until the mixture resembles coarse bread crumbs. Stir in the sugar. Place the cherries in a 1½ quart (2 liter) dish and sprinkle with the sugar and apple juice. Scatter the crumble mixture over the top. Bake for

30–35 minutes or until golden brown. Allow the crumble to cool completely, then wrap in foil, and freeze.

2 To serve, defrost in the refrigerator overnight. Reheat uncovered in a preheated 350°F (180°C) oven for 25 minutes or until bubbly-hot.

Cheat:

Use three 15oz (425g) cans of cherries, or 1lb frozen pitted cherries, thawed.

Cherry crumble

Special equipment • electric mixer

SERVES 6

8 tbsp (1 stick) butter, at room temperature

2/3 cup plus 2 tbsp granulated sugar

2 large eggs

1½ cups self-rising flour, sifted

2 Bramley or Granny Smith apples,

peeled, cored, and coarsely chopped

9oz (250g) blackberries

confectioners’ (powdered) sugar, for dusting

Method:

1 Preheat the oven to 350°F (180°C). In a bowl, combine the butter and ⅔ cup sugar. Beat with an electric mixer until pale and creamy. Beat in the eggs one at a time, adding 1 tbsp of the flour after each egg. Mix in the remaining flour and set aside. Put the apples and blackberries in a 1 quart (1.2 liter) baking dish, then stir in the remaining 2 tbsp sugar and 2 tbsp cold water. Spoon the mixture over the top of the fruit, and smooth.

2 Bake for 45 minutes or until golden brown and firm to the touch a skewer inserted into the center should come out clean, or with only moist fruit. Leave to cool completely, then wrap in foil, and freeze.

3 To serve, defrost in the refrigerator overnight, then warm through in a preheated 350°F (180°C) oven for about 30 minutes or until hot. Dust with confectioners’ sugar.

Blackberry and apple cake

SERVES 6

1 sheet prepared dough for an 8–9in (20–23cm) pie

flour, for dusting

4 Bramley or Granny Smith apples, peeled, cored, and thinly sliced

2–3 tbsp granulated sugar

1 tbsp butter, cut into bits

Method:

1 Preheat the oven to 425°F (220°C). On a lightly floured surface, roll out the dough as thinly as possible. Use the dough to line an 8in (20cm) round tart pan with a removable bottom, folding in the edges to create a double-thickness of dough around the tart, then trimming off any excess neatly. Prick the base all over with a fork. Line the tart shell with parchment paper and pie weights or dry beans, then bake for 10 minutes or until lightly colored. Remove the weights and parchment and allow the tart shell to cool. Leave the oven on.

2 Arrange the apple slices in the tart shell in a neat, overlapping design. Sprinkle with the sugar and dot with the butter. Bake for 12–15 minutes or until the apples begin to caramelizeand the pastry is golden. Leave to cool. Wrap the tart in plastic wrap and then in foil, and freeze.

3 To serve, defrost overnight in the fridge. Remove the tart ring and serve at room temperature.

Apple tart

Special equipment • blender • electric mixer

MAKES 8

7oz (200g) pitted dates, preferably Medjool

1 tsp baking soda

2 cups self-rising flour

8 tbsp (1 stick) butter, at room temperature

1 cup packed dark or light brown sugar

3 large eggs

For the toffee sauce:

1 cup packed dark or light soft brown sugar

5 tbsp butter, cut into pieces

2/3 cup heavy whipping cream

sea salt

half-and-half or light cream, to serve

1 Preheat the oven to 375°F (190°C). Butter eight 1-cup pudding basins or ramekins. In a small pan, combine the dates with the baking soda and 1 cup of water. Simmer over medium-low heat for 5 minutes or until softened. Let cool slightly, then purée with the cooking liquid in a blender.

2 Sift the flour into a bowl, add the butter, brown sugar, and eggs, and beat with an electric mixer until well blended, then mix in the date purée. Pour the mixture into the pudding basins, then place them on a baking sheet. Bake for 20–25 minutes or until firm to the touch. Meanwhile, make the toffee sauce. Melt the brown

sugar, butter, and cream together in a pan, stirring until smooth. Stir in a pinch of salt and allow to simmer for a few minutes. Leave the sauce and puddings to cool.

3 Carefully remove the puddings from their molds, using a knife to ease them away from the sides. Transfer the puddings to a large plastic food storage bag and freeze. Pour the sauce into a small plastic container, cover, and freeze.

4 To serve, defrost the sauce and puddings overnight in the refrigerator. Place the puddings on a baking sheet and reheat in a preheated 350°F (180°C) oven for 15–20 minutes. Warm the sauce in a pan until gently bubbling. Serve the warm puddings with the hot toffee sauce and a drizzle of half-and-half, if desired.

Sticky toffee puddings

MAKES 6

about 9 slices firm white bread, crusts removed

1½lb (675g) mixed summer berries and currants

1/3 cup granulated sugar, or to taste

confectioners’ (powdered) sugar, for dusting

Method:

1 Line six 1-cup (200ml) pudding basins or ramekins with the bread. You will probably find you need two halves to line the sides, a quarter to fit the base, and once you have added the fruit another quarter or two to cover the top. Make sure the basins are well lined you don’t want any gaps or the puddings could collapse when you turn them out.

2 Put the fruit in a saucepan with the sugar and 1 cup water. Bring to a boil, stirring until the sugar dissolves. Simmer gently for 5 minutes or until the berries start to soften and release their juices. Test for sweetness and add a little more sugar if needed. Spoon some of the juices into the basins to moisten the bread. Divide the berries evenly among the basins, pushing them down to pack in as many as possible, and letting the bread absorb the juice you do not want any white bread showing when you turn out the puddings. Cover the tops of the berries with the remaining bread, then spoon over the remaining juices until no white bread is visible.

Leave to cool. Cover each basin tightly with plastic wrap and freeze.

3 To serve, defrost overnight in the refrigerator or for a few hours at room temperature. Invert onto serving plates. Just before serving, dust with confectioners’ sugar.

Cook’s Notes:

The amount of fruit needed will depend upon the size of the berries you use and how juicy they are. Just remember to pack in as many berries as you can so the puddings do not collapse later. Enjoy leftover berries with some Greek yogurt as the cook’s perk.

Mini summer puddings

Special equipment • electric mixer

SERVES 8

1 sheet prepared dough for an 8–9in (20–23cm) pie

7 tbsp butter, at room temperature

½ cup granulated sugar

2 large eggs, lightly beaten

1 cup ground almonds

¼ cup all-purpose flour, plus extra for dusting

4 peaches, halved and pitted

confectioners’ (powdered) sugar, for dusting

Method:

1 Preheat the oven to 400°F (200°C). Place a baking sheet in the oven to warm. On a lightly floured surface, roll the dough into a rectangle large enough to line the inside of a 13¾ x 4½in (35 x 11cm) tart pan. Trim off the excess pastry with a knife and refrigerate the tart shell while you make the filling.

2 Combine the butter and sugar in bowl and beat with an electric mixer until creamy, then beat in the eggs. Mix in the ground almonds and flour until blended, then spread evenly in the tart shell. Press the peach halves cut-side down into the almond mixture. Carefully place the tart pan on the hot baking sheet, then bake

for 30 minutes or until the almond mixture is golden brown and cooked through. Leave to cool completely, then wrap the pan in foil, and freeze.

3 To serve, defrost in the refrigerator overnight. Carefully remove the tart ring and serve cold, or reheat in a preheated 350°F (180°C) oven for 20 minutes or until warmed through. Just before serving, dust with confectioners’ sugar.

Almond and peach tart