Baklava Pie with Elderflower Yoghurt

How to make Baklava Pie with Elderflower Yoghurt Recipe - A Baklava Pie why note Baking this in a pie tin makes sense and the peach makes a welcome sweet fruit influence rather than the standard nutty version. Serve as a dessert together with a dollop of Elderflower yoghurt.

MAKES A 22CM PIE, SERVING 12 PEOPLE

HONEY AND ORANGE SYRUP:
1½ cups sugar
½ cup liquid honey
150ml cold water
2 cinnamon sticks
2 tbsp fresh lemon juice
2 tbsp orange zest

ELDERFLOWER YOGHURT:
500g Greek yoghurt
3 tbsp Elderflower cordial

BAKLAVA:
2 cups raw walnuts
2 cups raw unsalted pistachios, shelled
¾ cup raw sugar
2 tsp lemon zest
2 tsp orange zest
1½ tsp ground cinnamon
1½ cups finely chopped dried peaches
20 sheets fresh or thawed filo pastry
150g unsalted butter, melted

Method:
Combine all the syrup ingredients in a heavy-based medium saucepan. Bring to the boil over a medium-high heat, stirring until sugar dissolves. Reduce heat to medium and boil until syrup is reduced to 1½ cups (approximately 15 minutes). Transfer to a bowl and cool completely (approximately 2 hours). Syrup can be made the day before.

To make the yoghurt, combine ingredients and refrigerate until needed.

To make baklava, spread walnuts and pistachios on a large roasting tray lined with baking paper. Roast nuts in a preheated 180°C oven for 5 minutes. Transfer nuts to a food processor. Add sugar, lemon and orange zests and cinnamon. Process until nuts are ground to medium-fine texture. Transfer mixture to a large bowl and mix in dried peaches.

Place filo sheet stack on the work surface and cover with plastic wrap to prevent it drying out. Divide nut mixture into five portions.

Brush a 22cm round loose-bottomed cake tin with melted butter. Take two sheets of pastry and brush with melted butter, fold in half and use to line the base of your tin. Brush pastry with melted butter again, then take another two sheets, brush with butter, fold in half and place on the first layer. Top with one portion of the nut
mixture. Repeat process four times until top sheet is almost level with the top of the cake tin. This top layer won’t require brushing with butter.

Using a sharp knife, cut the filo layers into 12 wedges (try to avoid cutting through to the bottom of the cake tin).

Bake in a preheated 190°C oven for 45–50 minutes or until golden.

Slowly spoon cold Honey and Orange Syrup over hot Baklava. Let stand 2–3 hours or until it cools to room temperature.

Baklava Pie with Elderflower Yoghurt

Walnut and Manuka Honey Tart with Orange Greek Yoghurt

How to make Walnut and Manuka Honey Tart with Orange Greek Yoghurt Recipe - This tart contains all the gooey and nutty essential elements of a great dessert. The orange-infused yoghurt is a wonderful citrus counterpoint to all the sweetness. It’s so good you will want more!

MAKES A 35CM × 10CM TART, SERVING 8 PEOPLE

PASTRY:
1 quantity of Basic Sweet Pastry

ORANGE GREEK YOGHURT:
500g plain unsweetened Greek yoghurt
zest and juice of 1 orange
2 tbsp icing sugar

FILLING:
120g butter
120g manuka honey
140g brown sugar
100ml cream
200g walnuts, roughly chopped

Method:
Make pastry ahead and rest it as required. Roll out 300g of the pastry on a lightly floured surface to 3mm thick and use it to line a 35cm × 10cm loose-bottomed tart tin. Trim the pastry edges, then refrigerate for 1 hour.

Line tart with aluminium foil and fill with baking blind material. Bake blind (see page 214) in a preheated 180°C oven for 10 minutes. Remove foil and weights and bake until dry and crisp (10 minutes).

Mix together the Orange Greek Yoghurt ingredients and refrigerate until needed.

To make the filling, melt butter in a saucepan over a low-medium heat until the butter melts. Add honey, sugar and cream. Stir until boiling, then allow to boil for a further 2 minutes without stirring. Remove pan from heat and stir in chopped walnuts. Pour mixture into cooked pastry case.

Bake in a preheated 190°C oven for 15 minutes until bubbling and golden.

Allow to cool, then cut into slabs with a hot knife and serve with Orange Greek Yoghurt.

Walnut and Manuka Honey Tart with Orange Greek Yoghurt

Peach, Rhubarb and Vanilla Louise Tart

How to make Peach, Rhubarb and Vanilla Louise Tart Recipe - This tart is something of a take on a Louise Slice, but instead of raspberry jam my recipe uses homemade Peach, Rhubarb and Vanilla Jam. Serve as an afternoon treat with a cup of tea. There will be extra jam so place into a sterilised jar and keep in the refrigerator to have on toast.

MAKES A 23CM TART, SERVING 12 PEOPLE

PEACH, RHUBARB AND VANILLA JAM:
5 stalks rhubarb, diced
¼ cup lemon juice
1 vanilla bean, seeds scraped out
6 peaches (equals 3 cups mashed)
1¼ cups sugar
2 tsp dry pectin

BASE:
185g butter, softened
1¼ cups caster sugar
1 tsp vanilla essence
3 egg yolks
3 cups standard plain flour
3 tsp baking powder

TOPPING:
5 egg whites
½ cup caster sugar
2 cups thread coconut
2 tsp vanilla essence

Method:
Make jam ahead. Place rhubarb in a pan over medium heat with lemon juice and vanilla seeds. Cook rhubarb until soft, 5–10 minutes. Remove peach skins, then pit and cut peaches into bitesized pieces. Mash peaches and place into pan with rhubarb. Stir over medium-high heat and let mixture come to a boil. Reduce heat and cook for 30 minutes.

In a separate bowl, mix together sugar and pectin. Add sugar and pectin mixture to pan containing peach and rhubarb. Stir together and bring to a boil. Pour into a sterilised jar to set.

To make the tart, preheat oven to 150°C. Lightly grease a 23cm round tart tin. In a mixing bowl, cream together butter and sugar until light and fluffy, then add vanilla essence. Add egg yolks, one at a time, beating well after each addition.

Sift flour and baking powder together and fold through creamed mixture. The dough will seem quite crumbly, this is normal. Press dough into lined cake tin.

Prepare coconut meringue topping. In a clean bowl, use an electric mixer to beat egg whites until they form soft peaks. Gradually add caster sugar a tablespoon at a time, while beating until egg whites form stiff, glossy peaks. Use a spatula to gently fold in the coconut and vanilla essence.

Using a spatula, spread a generous layer of jam over the dough. Spoon and spread coconut meringue over jam. Make sure all the jam is covered with meringue.

Bake in the preheated oven for 20–25 minutes or until the meringue top is a soft pink eggshell colour (it is normal for the meringue to crack). Remove from the oven and cool in the tin for 20 minutes. Carefully remove from tart tin and place on a cooling rack.

Once cool, cut into wedges. The tart can be kept in an airtight container for up to one week.

Peach, Rhubarb and Vanilla Louise Tart

Linzer Torte with Spiced Melting Moment Topping

How to make Linzer Torte with Spiced Melting Moment Topping Recipe - This classic Austrian torte is famous worldwide for its delicate almond-based pastry fragrantly spiced with cinnamon and cloves, and jam filling that provides a light, fruity richness. Ensure you use a high-quality jam, abundant with fruit. I’ve added a melting moment piped biscuit toppings pure genius! Serve chilled with rich cream or vanilla bean ice cream.

MAKES A 33CM × 9CM TART, SERVING 6–8 PEOPLE

PASTRY:
½ quantity of Linzer Pastry

FILLING:
400g good-quality raspberry, blackcurrant or redcurrant jam

TOPPING:
30g flaked almonds
40g icing sugar
125g butter, softened
2 drops vanilla extract
125g standard plain flour
15g cornflour
1 tsp ground cinnamon

Method:
Make Linzer Pastry ahead and rest it as required. On a lightly floured surface, roll out pastry to 3–4mm thick. Carefully roll it up on the rolling pin and unroll it into a 33cm × 9cm tart tin. Take care as the pastry will be rather soft. Carefully press pastry into the corners of the tart tin and patch any holes. Trim edges using a sharp knife to ensure they are smooth and even.

Stir jam until it is lump-free and spread evenly into the pastry base.

Crumble some flaked almonds between your fingertips until you have smaller pieces to sprinkle around the edge of the tart, then set aside.

To make topping, place icing sugar, butter and vanilla extract into a mixing bowl. Using an electric beater, beat until the mixture is very soft and fluffy. It is important that the mixture is well creamed and soft, otherwise it will be hard to pipe.

Sift flour, cornflour and cinnamon together and add to creamed mixture. Beat together until dry ingredients are well mixed, but do not over-mix. Place mixture into a piping bag fitted with a small star tube, and pipe over the jam filling diagonally one way then the other to create a trellis pattern. Sprinkle crushed almond flakes around the edge of the tart.

Pipe small shapes of leftover mixture onto a baking paper-lined oven tray and bake in a preheated 170°C oven for 10–12 minutes to make petit four biscuits to serve with coffee or tea.

Bake tart in a preheated 180°C oven for 30–35 minutes or until golden-brown in colour. Take care as the base pastry will bake fast due to the high amount of butter and oil (from the almonds).

Linzer Torte with Spiced Melting Moment Topping

Gingernut Lemon Meringue Pie in a Glass

How to make Gingernut Lemon Meringue Pie in a Glass Recipe - This has all the elements of a lemon meringue pie a crunchy base 􀀐gingernut, in fact), tangy lemon curd and fluffy meringue. Italian meringue is made with a hot sugar syrup, which results in a 􀃅rmer texture that holds its shape well.

SERVES 4 IN INDIVIDUAL GLASSES

12 Gingernut Biscuits (use store-bought ones)

LEMON CURD:
150g sugar
2 tsp cornflour
juice and zest of 3 medium juicy
lemons
5 egg yolks
75g butter

ITALIAN MERINGUE:
200g sugar
¼ cup water
5 egg whites, at room temperature
¼ tsp cream of tartar

Method:
Make biscuits in advance and store in an airtight container to ensure they remain crisp.

Prepare curd a day ahead. In a bowl, combine sugar, cornflour, lemon juice, lemon zest and egg yolks. Stir together with a hand whisk, but don’t whip any air into the mixture. Set over a saucepan of simmering water and gently whisk until mixture thickens; halfway through add butter and continue to whisk. This will take approximately 5 minutes. Take care not to allow mixture to get too hot or eggs will scramble. Once curd has thickened, cover with plastic wrap and refrigerate.

To make the Italian Meringue, in a small saucepan combine sugar and water over low heat. Swirl the saucepan to dissolve the sugar completely. Do not stir. Increase heat and boil to soft ball stage (115°C). Use a sugar thermometer for accuracy. Brush down inside wall of saucepan with a wet pastry brush. This will help prevent sugar crystals from forming around the sides and falling in and causing a chain reaction.

In the bowl of an electric mixer, whip eggs whites on low speed until foamy. Add cream of tartar. Increase speed to medium, and beat until soft peaks form.

With mixer running, pour hot sugar syrup in a thin stream over fluffed egg whites. Beat until egg white mixture is stiff and glossy. Place in a piping bag and prepare to use immediately.

To assemble, break the Gingernut Biscuits into small pieces and set aside. Transfer curd to a piping bag, then create alternating layers of curd, biscuit pieces and meringue into four glasses, finishing with a layer of Italian Meringue. Level with a palette knife and decorate with pieces of biscuit and a dusting of icing sugar.

Gingernut Lemon Meringue Pie in a Glass

Fresh Fig and Toasted Hazelnut Spiced Shortbread Tart

How to make Fresh Fig and Toasted Hazelnut Spiced Shortbread Tart Recipe - Fresh 􀃅gs can be hard to and out of season so check their a􀁞ailability before you attempt to make this stunning tart. Trust me􀀢 they are worth the effort of waiting for and buying. The addition of Chinese 􀃅􀁞e spice brings an aniseed flavour to the shortbread base, but can easily be replaced with mixed spice if you don’t like it. Drizzled with runny honey this tart is simply beautiful.

MAKES A 16CM TART, SERVING 4 PEOPLE

SHORTBREAD DOUGH:
50g whole blanched hazelnuts
100g standard plain flour
75g butter, softened, in pieces
40g caster sugar
1 tsp Chinese five spice
1 medium egg yolk

TOPPING:
150ml cream
1 tsp vanilla extract
2 tbsp icing sugar, plus extra to dust
6 figs, quartered
approximately 100ml liquid honey


Method:
Scatter hazelnuts on a baking tray and toast in a preheated 190°C oven for 6–7 minutes until golden, then leave to cool (you can now turn the oven off ). Grind up half the hazelnuts in a food processor, then roughly chop the rest.

To make the dough, mix flour, butter, sugar, Chinese five spice, egg yolk and ground hazelnuts in the food processor until combined. Tip dough out onto a floured surface and bring it together with your hands. Press dough flat, cover with plastic wrap and chill for 30 minutes or overnight.

On a lightly floured surface, roll out dough to a 16cm-diameter circle and transfer it onto a baking paper-lined oven tray.

Bake in a preheated 190°C oven for 20 minutes or until lightly golden. Allow to cool for 5 minutes, then transfer to a cooling rack and leave until completely cold.

Whip cream, vanilla and icing sugar into stiff peaks and then pipe it on the shortcake base almost to the edge. Pile on figs and then sprinkle over chopped hazelnuts. Dust with extra icing sugar and drizzle with honey.

Fresh Fig and Toasted Hazelnut Spiced Shortbread Tart

Hazelnut and Coconut Shortbread with Strawberries and Blueberries

How to make Hazelnut and Coconut Shortbread with Strawberries and Blueberries Recipe - Shortbread has become popular again. This version has a hazelnut and coconut base topped with freshly made vanilla custard and piles of fresh strawberries and blueberries. But don’t limit yourself just to berries the choice of fresh fruits is endless.

MAKES A 20CM TART, SERVING 10–12 PEOPLE

SHORTBREAD DOUGH:
1 large egg
100g standard plain flour
75g butter, softened, cubed
40g caster sugar
25g ground hazelnuts
20g thread coconut

FILLING:
250ml whole milk
4 egg yolks
50g sugar
1 tsp vanilla extract, with seeds
30g cornflour
400g fresh strawberries and
blueberries
thread coconut, for decoration

Method:
Whisk egg in a cup with a fork and set aside half to use in the Shortbread Dough. Beat the other half with a tablespoon of water for egg wash.

To make dough, mix flour, butter, sugar, half the egg and ground hazelnuts in the food processor until combined. Add thread coconut then tip dough out onto a floured surface and bring it together with your hands, ensuring coconut is mixed in evenly. Press dough flat, cover with plastic wrap and chill for 30 minutes or overnight.

On a lightly floured surface, roll out dough, then place it inside a 20cm round baking tin and brush surface with egg wash.

Bake in a preheated 170°C oven for 25–30 minutes or until lightly golden and baked through. Allow to cool, then carefully remove the baked shortbread base from the tin and transfer to a cooling rack. Leave until completely cold.

To make the filling, bring the milk to the boil in a saucepan. In a mixing bowl, beat egg yolks together with sugar, vanilla and cornflour. Pour hot milk over the egg mixture, beating constantly. Return mixture to the saucepan and bring it back to a gentle simmer over a low heat. Cook custard through for 2–3 minutes, stirring to prevent it from burning. You will notice the custard thickening throughout this process. When the correct consistency is reached, remove from heat and allow to cool.

Spread cooled custard mixture evenly over baked shortbread base and arrange fresh berries attractively on top. Sprinkle with thread coconut.

Hazelnut and Coconut Shortbread with Strawberries and Blueberries

Apricot, Almond and Fennel Tart

How to make Apricot, Almond and Fennel Tart Recipe - Apart from the fennel infusion this tart is a French classic. I love the way the little tips of the apricot become caramelised, almost burnt. They look great. A dusting of icing sugar around the edges and some fresh pouring cream finish it nicely. Serve hot or cold.

MAKES A 20CM TART, SERVING 6 PEOPLE

PASTRY:
1 quantity of Butter Puff Pastry

ALMOND CREAM:
50g butter, softened
50g sugar
1 egg
50g ground almonds

APRICOT AND FENNEL FILLING:
10 apricots, with the skin on
½ cup sugar
1 tbsp whole fennel seeds, lightly bruised

GLAZE:
1 quantity of Apricot Glaze, optional

Method:
Make pastry the day before and store wrapped in the refrigerator.

To make Almond Cream, place butter and sugar into a mixing bowl and, using a wooden spoon, cream until light and fluffy.

Slowly add egg and beat until combined, then beat in ground almonds. Cover and set aside until required.

Wash and dry the apricots. Cut each apricot in half, remove and discard the stone and cut into quarters. Place in a bowl with sugar and bruised fennel seeds. Toss to mix thoroughly and coat apricots. Cover bowl with plastic wrap and macerate for 2–4 hours, tossing every so often to coat apricots again. Reserve any syrup that forms.

On a floured surface, roll out the pastry to approxi mately 4mm thick to fit inside a greased 20cm fluted flan ring or loosebottomed tart tin. Trim top edges with a sharp knife.

Fill the pastry case with a thin layer of Almond Cream, then arrange macerated apricots around the outside, working inwards until tart is well packed with fruit. Make sure skins are facing down and the flesh is facing upwards on a slight angle. Pour reserved fennel syrup evenly over the apricots. Leave tart to rest for 30 minutes.

Bake in a preheated 220°C oven for 40–45 minutes or until fruit topping has turned dark at the edges.

Brush with hot Apricot Glaze while still hot (or leave plain and sprinkle with icing sugar just before serving).

Apricot, Almond and Fennel Tart 

Treacle Tart

How to make Treacle Tart Recipe - This seriously sweet and delicious treat from yesteryear will de􀃅nitely be found in your grandmother’s recipe book. Ser􀁞e warm or at room temperature with clotted cream.

MAKES A 20CM TART, SERVING 6–8 PEOPLE

PASTRY:
1 quantity of Basic Short Pastry or Basic Sweet Pastry

FILLING:
450g golden syrup
30g unsalted butter, cubed
1 large egg, beaten
3 tbsp cream
grated zest of 2 lemons
4 heaped tbsp wholemeal
breadcrumbs

Method:
Make your choice of pastry ahead and rest it as required. Roll out on a lightly floured surface until the pastry is 3mm thick. Carefully line a 20cm tart tin with the pastry and chill for 15–20 minutes. Line the pastry with aluminium foil and fill with baking blind material.

Bake blind in a preheated 190°C oven for 15 minutes. Remove foil and weights, return to the oven and turn the heat down to 180°C. Bake for 5 more minutes.

Place golden syrup into a saucepan and warm very gently over a low heat. Remove from heat, add butter and stir until melted. Make sure the mixture is just warm, not too hot.

Beat together egg and cream in a separate bowl and then add to syrup, with lemon zest and breadcrumbs. Stir to mix evenly, then pour into baked pastry case.

If desired, you can add a lattice top by cutting strips of rolled pastry and arranging them on top.

Bake in a preheated 170°C oven for 25–30 minutes until the filling sets to a gel. Remove from the oven and leave for 20–30 minutes before serving warm. Do not serve directly from the oven as the tart will be burning hot.

Treacle Tart

Mini Christmas Deluxe Fruit Mince Tarts

How to make Mini Christmas Deluxe Fruit Mince Tarts Recipe - This filling makes more than the 􀀜mini tarts suggested, so either keep it or use it again later on. If you want to make the filling even better, make it one month before, which will really macerate the fruit in the sherry – you can even add a splash more every week. Rather than make a star or pipe almond cream on, I hate kept the full top on and then sprinkled caster sugar over once they come out of the oven. Yum!

MAKES 48 MINI TARTS

FILLING:
160g cranberries
160g currants
160g sultanas
200g grated apple
180g suet or butter
150g soft brown sugar
150g mixed peel
100ml sherry
1 tsp salt
2 tsp mixed spice
2 tsp nutmeg
¼ lemon, washed

PASTRY:
1 quantity of Basic Sweet Pastry or Gingerbread Crust Sweet Pastry

GLAZE:
1 egg beaten with 1 tbsp water, for egg wash (optional)
2 tbsp caster sugar (optional)

Method:
Put all filling ingredients through a mincer or finely chop, ensuring that all the ingredients are well combined. Place in a clean airtight container and seal. You can refrigerate it for up to 2 weeks before using.

Make your choice of pastry ahead and rest it as required. On a lightly floured surface, roll out the pastry into a sheet about 3mm thick. Using a 6.5cm round cutter, cut out 24 bases to line two mini muffin trays. Gently press pastry inside the muffin cups to avoid any cracking around the bases.

Using a round or star-shaped cutter, cut 24 tart tops from remaining rolled pastry and set aside. Reserve any pastry scraps. Mould, wrap and place back into the freezer for later use.

Using a teaspoon, fill each pastry-lined case to just below the rim with the filling (approximately 30g each). Lightly brush or spray edges of the pastry cases with water. Place round tops over filling, pressing slightly around edges to seal tops to the bottom, or, if using star-shaped tops, place them in the middle of the filling. If desired, lightly glaze tops with egg wash.

Bake in a preheated 180°C oven for 15 minutes or until light golden-brown. Sprinkle with caster sugar, if wished, while tarts are still hot. Allow to cool a little, then remove from trays and store in an airtight container.

Mini Christmas Deluxe Fruit Mince Tarts

Oma's Dutch Apple Tart

How to make Oma's Dutch Apple Tart Recipe - In Holland, my father’s home country, this classic tart is enjoyed with strong coffee in the afternoon. The custard addition makes it very moist. If you don’t like sultanas, then just leave them out. Traditionally this is ser􀁞ed cold, but it tastes equally great ser􀁞ed warm with a good-sized ball of ice cream or, for extra luxury, some caramel sauce.

MAKES A 20–22CM TART, SERVING 8 PEOPLE

PASTRY:
1 quantity of Basic Sweet Pastry or Gingerbread Crust Sweet Pastry

CUSTARD:
100ml milk
10g sugar
2 tbsp milk
10g custard powder

FRUIT FILLING:
5 medium Granny Smith apples, peeled, cored and sliced, then placed in a bowl of water with the juice of 1 lemon to prevent browning
100g sultanas
100g white sponge or other cake
crumbs
½ tbsp lemon juice
2 tsp cinnamon

GLAZE:
1 quantity of Apricot Glaze

Method:
Make pastry ahead and rest it as required. On a lightly floured surface roll out pastry into a sheet about 4mm thick, and large enough to cover a greased 20–22cm deep loose-bottomed tart tin. Use the rolling pin to pick up pastry and lay it over the tin. Gently press pastry into the tin so that it fills all contours. Be careful not to stretch pastry or it will tear, or shrink back in the oven. Chill in the refrigerator for 30 minutes, or more if the pastry still feels soft. Reserve scraps for the trellis top.

To make custard, place first amount of milk and sugar in a small saucepan. Stir and bring to the boil. Mix the second amount of milk with the custard powder in a bowl. Add boiled milk to custard mix, then pour into saucepan and return to a medium heat to thicken. Cool before use.

To make fruit filling, drain and dry apples well before combining with the other filling ingredients. Mix remaining ingredients along with cooled custard in a bowl with the apples. Cover with plastic wrap until required – this filling should be kept for no more than 2 days in the refrigerator.

Place prepared apple filling in pastry case, ensuring that it is full to 1cm from the top and well packed down.

On a lightly floured surface, roll out remaining pastry to approximately 3mm thick and at least 25cm long. Cut dough lengthways into 5–10mm-wide strips and lay each strip over the top of the tart to create an attractive lattice effect. Trim off any excess from the edges.

Bake in a preheated 190°C oven for 40 minutes or until golden-brown.

Allow to cool for 45 minutes–1 hour before removing from tin. Leave base of the tin in place as this makes the tart easier to handle. Place on a cooling rack. Using a pastry brush, glaze the lattice top with hot Apricot Glaze.

Oma's Dutch Apple Tart

Nutmeg and Rosemary Custard Tarts

How to make Nutmeg and Rosemary Custard Tarts Recipe - When I was growing up, we used to regularly bake traditional English custard tarts, so they bring back lovely memories for me. I would break one on purpose so I could eat it! I have added a sprig of rosemary for a perfume scent – a lovely touch that makes a welcome change from boring old vanilla essence.

MAKES 8 × 10CM INDIVIDUAL TARTS

PASTRY:
1 quantity of Basic Short Pastry or Basic Sweet Pastry

NUTMEG AND ROSEMARY CUSTARD:
600ml full cream milk
1 large sprig fresh rosemary
6 egg yolks
75g caster sugar
1 whole nutmeg

TO SERVE:
icing sugar, for dusting (optional)
8 tips of rosemary (optional)

Method:
Make pastry ahead and rest it as required. On a lightly floured surface, roll out the pastry until slightly larger than the tart tins being used, ensuring pastry is 3–4mm thick. Line the tart tins, ensuring that the pastry is well tucked into the contours and the edges are trimmed. Put these on a baking tray and chill for 30 minutes.

To make custard, put milk and rosemary sprig into a saucepan and heat until lukewarm. Put egg yolks and sugar into a bowl and beat until pale and creamy. Pour warmed milk onto the yolks and stir well – do not whisk or you will get bubbles. Strain into a jug and pour carefully into tart cases. Grate fresh nutmeg liberally over surface of each tart.

Bake in a preheated 200°C oven for 10 minutes, then lower heat to 170°C and bake until filling is just set and pastry is just starting to turn a golden colour, about another 10 minutes. Don’t over-bake as the custard should be a bit wobbly when the tartlets come out of the oven. The egg custard will continue to cook as it cools.

When tartlets are cooled, remove from tins and let cool completely on a rack. Lightly dust with icing sugar around the pastry edges, if desired, and place a small tip of rosemary on top of each. Serve at room temperature.

Nutmeg and Rosemary Custard Tarts

Rhubarb, Blueberry and Strawberry Shortcake Pie

How to make Rhubarb, Blueberry and Strawberry Shortcake Pie Recipe - Shortcakes are making a comeback. Next time you want to have a treat to take into the office or around to your best friend’s house for a cup of tea, make this. It’s lovely and homey.

MAKES A 20–22CM PIE, SERVING 8 PEOPLE

SHORTCAKE:
125g butter, softened
125g sugar
1 egg
225g standard plain flour
25g cornflour
1 tsp baking powder

FRUIT FILLING:
3–4 stalks rhubarb
3 tbsp sugar
1 heaped cup fresh or frozen
strawberries
½ cup fresh or frozen blueberries

TO SERVE:
1 tbsp icing sugar, for dusting
250ml lightly whipped cream

Method:
To make shortcake, put the softened butter and sugar in a mixing bowl and beat until light and fluffy, then beat in egg. Sift flour, cornflour and baking powder and beat until just mixed. Scoop two-thirds of the dough into a shallow 20–22cm round cake tin lined with non-stick baking paper. Press the dough evenly over the bottom and up the sides, approximately 3cm high. Set aside the remaining dough for the topping and cover with plastic wrap.

To prepare fruit, trim and slice rhubarb and put it in a large nonstick frying pan with sugar. Place over a low heat and shake the pan every now and then, until fruit is almost tender. Trim and slice strawberries and add to pan along with blueberries. Give the pan another shake and set aside until the mixture cools to lukewarm.

Spread warm fruit over shortcake base, then dab pinches of remaining dough over the top, allowing a little of the fruit to peep through.

Bake in a preheated 200°C oven for about 30 minutes or until shortcake is a light golden-brown colour. Remove from oven and allow to cool for 10 minutes before turning out onto a cooling rack, and then onto a plate. Serve warm, cool or cold, dusted with icing sugar and with lightly whipped cream on the side.

Rhubarb, Blueberry and Strawberry Shortcake Pie

Raspberry Meringue Pie with Coconut Macaroon Pastry

How to make Raspberry Meringue Pie with Coconut Macaroon Pastry Recipe - Here’s a change from the Lemon Meringue 􀂻Mile High’ Pie. The raspberry curd and coconut macaroon pastry combination is exceptional, not only for its flavour and texture, but also for its colour. I prefer to leave in the raspberry seeds for extra texture.

MAKES A 23CM PIE, SERVING 10–12 PEOPLE

PASTRY:
1 quantity of Coconut Macaroon Pastry

RASPBERRY CURD:
250g raspberries, fresh or frozen
3 tsp cold water
juice and zest of ½ lemon
90g unsalted butter, chopped
200g caster sugar
2 tsp cornflour
2 whole eggs
5 egg yolks

MERINGUE TOPPING:
4 egg whites
½ cup caster sugar

Method:
Make the Coconut Macaroon Pastry ahead, wrap in plastic and rest it overnight in the refrigerator. The next day press pastry into a 23cm round loose-bottomed tart tin, trimming edges. Refrigerate for 1 hour.

Bake in a preheated 180°C oven for 15–20 minutes or until edges are lightly coloured. Cool shell on a rack for 5 minutes, then press the base and sides with the back of a spoon to compact it. Allow it to cool completely before filling.

To make the curd, place raspberries and water in a small saucepan over a medium heat then cover and cook for 2 minutes, stirring a couple of times, until the fruit releases plenty of juice and has collapsed. Transfer raspberries and juice to a heatproof bowl with remaining curd ingredients and cook over just-simmering water,
stirring constantly, until mixture thickens (approximately 20 minutes). If you wish, strain Raspberry Curd through a sieve then pour into the cooled tart shell. Refrigerate to set (approximately 2 hours).

To make Meringue Topping, place egg whites in a clean bowl and beat using an electric mixer until stiff. Slowly add caster sugar a little at a time, beating well until a thick meringue is formed. Dollop meringue over Raspberry Curd to cover completely.

Bake in a preheated 200°C oven for 10–15 minutes, just until tips of meringue are lightly browned. Serve chilled.

Raspberry Meringue Pie with Coconut Macaroon Pastry

Orange Blossom and White Chocolate Cheesecake Pie with Roast Rhubarb

How to make Orange Blossom and White Chocolate Cheesecake Pie with Roast Rhubarb Recipe - Strictly speaking, this is not a pie but it’s just too good to leave out. The orange blossom adds a lovely lowery scent and the rhubarb adds a big bouncy punch.

MAKES A 22CM PIE, SERVING 8–12 PEOPLE

PASTRY BASE:
½ quantity of Basic Sweet Pastry

CHEESECAKE FILLING:
180g white chocolate
900g cream cheese, softened
1¼ cups caster sugar
4 eggs
1 tsp vanilla extract
2 tbsp orange blossom water
2 tbsp orange zest

ROAST RHUBARB:
500g rhubarb, rinsed and cut into fingers
80g caster sugar

Method:
Make a half-quantity of Basic Sweet Pastry ahead and rest it as required. Roll out 300g of the pastry on a lightly floured surface to 5mm thick and line the bottom of a 22cm spring-form cake tin. Prick all over with a fork.

Bake in a preheated 180°C oven for 15–20 minutes until lightly brown in colour.

To make the filling, first melt the white chocolate by chopping it into small pieces and placing it in a medium bowl over a double boiler of simmering water. Allow half the chocolate to melt, then remove from the heat. Set aside over warmed water until completely melted. Be careful not to overcook or the chocolate will seize.

Using an electric mixer, beat cream cheese with caster sugar on a low speed until silky and creamed (about 2 minutes). Add eggs one at a time until smooth, making sure you scrape the sides of the bowl as you go. Next add the vanilla, orange blossom water and orange zest. Slowly pour in the melted white chocolate and mix until well combined.

Pour the mixture into the baked pastry case. Wrap aluminium foil around the base and up sides of cake tin to protect it from the water bath. Place cake tin in a large roasting pan with high sides and fill pan with water so it reaches one-third of the way up the outside of the cake tin.

Bake in a preheated 180°C oven for 45–50 minutes. The centre will still be slightly wobbly once cooked. Remove cheesecake from oven and allow to cool and set for 4 hours before serving; even better, cool then place in the refrigerator overnight.

When removing the cheese cake from the cake ring/tin, run a small knife around the edge, then carefully lift off the cake ring/ tin. You may like to smooth the side using a palette knife dipped in hot water.

To roast rhubarb, preheat oven to 180°C. Put the rhubarb in a shallow dish or baking tin with sides, tip the sugar over, toss together, then arrange rhubarb in a single layer. Cover with aluminium foil and roast for 15 minutes. Remove foil. The sugar should have dissolved. Give the contents a little shake and roast for another 5 minutes or until tender and juices are syrupy. Test with a sharp knife; the rhubarb should feel tender, not mushy, and have kept its shape.

Serve cheesecake with Roast Rhubarb.

Orange Blossom and White Chocolate Cheesecake Pie with Roast Rhubarb

Key Lime Pie

How to make Key Lime Pie Recipe - This all-American dessert, with its 􀂻yin and yang’ combination of sweetened condensed milk and zingy lime and a crunchy, grainy biscuit base, has been gi􀁞en an Asian update with the addition of Blackcurrant and Ginger Compote.

MAKES A 27CM PIE, SERVING 8 PEOPLE

CRUST:
1¼ cups crushed digestive
biscuits
3 tbsp sugar
pinch of salt
110g unsalted butter, melted

FILLING:
2 × 495g cans sweetened condensed milk
7 egg yolks
1 cup fresh lime juice
4 tsp lime zest

BLACKCURRANT AND GINGER COMPOTE:
200g frozen blackcurrants
3 balls stem ginger, very finely
chopped, and 2 tbsp reserved
ginger syrup
100g sugar

Method:
Place crushed biscuits in a medium bowl. Mix in sugar and salt, then add melted butter and stir until crumbs are moist. Press mixture onto the bottom and up the sides of a 27cm loosebottomed tart tin (3cm deep).

Bake in a preheated 180°C oven for about 10 minutes or until set and lightly browned. Allow crust to cool completely.

Whisk together condensed milk and egg yolks in a medium bowl. Add lime juice and zest and whisk until blended. Pour filling into cooled crust.

Bake in a preheated 180°C oven until filling is set, about 25 minutes. Transfer to a rack and cool to room temperature. Cover and refrigerate pie until chilled (minimum 2 hours or overnight).

To make the compote, place blackcurrants, stem ginger, ginger syrup and sugar in a small heavy-based saucepan and heat gently until the sugar has dissolved and some but not all of the blackcurrants are beginning to release their juices. Remove from heat and refrigerate until cold.

Cut pie into wedges. Spoon Blackcurrant and Ginger Compote on top to serve.

Key Lime Pie

Roast Pear and Blueberry Pie

How to make Roast Pear and Blueberry Pie Recipe - Roasting any 􀃆eshy fruit with brown sugar is a lo􀁞ely way to get the best out of the natural fruit sugars and the fruit in this pie is no exception. Combined with blueberries, a twist of lemon and a hint of cinnamon, this is a wonderful warming pie for a cold winter’s night. Ser􀁞e piping hot with loads of ice cream.

MAKES A MEDIUM-SIZED PIE, SERVING 4–6 PEOPLE

PASTRY:
1 quantity of Sour Cream and Lemon Pastry

FILLING:
6 ripe but firm pears, peeled, cored and cut into 2cm cubes
30g unsalted butter, melted
50g brown sugar
½ tsp cinnamon
juice of 1 lemon
200g blueberries

GLAZE:
1 egg beaten with 1 tbsp water, for egg wash
1 tbsp raw sugar, for sprinkling

Method:
Make a quantity of Sour Cream and Lemon Pastry ahead and rest it as required. Divide pastry into two portions (two-thirds for base and one-third for top). On a lightly floured surface, roll out the larger portion to approximately 3mm thick to line a 22cm × 15cm pie dish (5cm deep). Lightly oil pie dish and line with pastry, allowing a little overhang.

Roll remaining pastry for the top of the pie so it’s just larger than the pie dish. Cut small holes in the top of the top pastry, 5mm apart. Place on a baking paper-lined oven tray. Refrigerate pastry base and top until chilled (30 minutes).

Put cubed pear in a bowl and add butter, sugar, cinnamon and lemon juice, tossing well to combine. Transfer to a baking dish that holds them snugly.

Bake in a preheated 180°C oven for 20–30 minutes or until pears are softened but still holding their shape. Remove from oven and transfer to a bowl, adding the blueberries while the pears are still warm. Mix well. Allow to cool slightly (20 minutes), then drain through a sieve to remove excess liquid.

Take pastry from refrigerator and spoon fruit mixture into the lined pie dish. Brush the rim of the pastry case with egg wash, then drape remaining pastry over the pie dish. Trim, then press pastry edges firmly together to seal. Crimp the rim using your forefinger and thumb.

Brush the pastry with egg wash, then sprinkle with raw sugar.

Bake in a preheated 180°C oven for 35–40 minutes or until the pastry is crisp and golden-brown in colour.

Roast Pear and Blueberry Pie

Pecan Tarts

How to make Pecan Tarts Recipe - Making these little tarts is easy and they are great to serve as a dessert with vanilla ice cream. You can substitute pecans with good quality walnuts, if you like. The syrup mixture will make a little more than you need, but it can be stored in an airtight container in the refrigerator for a week. Simply remove from the refrigerator and stir, then pour it into the tart cases and top with pecans.

MAKES 6–8 INDIVIDUAL TARTS

PASTRY:
1 quantity of Basic Sweet Pastry

FILLING:
100g brown sugar
2 eggs
¼ tsp salt
¼ tsp vanilla extract
10g standard plain flour
200g liquid glucose (weigh by pouring from a jar or use a spoon dipped in water)
15g maple syrup
20g butter, melted
100g pecan pieces

GLAZE:
1 quantity of Apricot Glaze, optional

Method:
Make Basic Sweet Pastry ahead and rest it as required.

Place the brown sugar, eggs, salt, vanilla extract and flour into a mixing bowl and whisk by hand for 2 minutes. Add the liquid glucose and maple syrup and whisk gently until combined. Lastly whisk in the melted butter until evenly combined. Cover and set aside. This mixture will keep for up to a week in the refrigerator.

On a lightly floured surface, roll out the pastry to approximately 3mm thick. Cut 6–8 circles slightly larger than the tart tins in which they will be baked (approximately 10cm in diameter). Line the tart tins with the pastry and trim off the top edges with a sharp knife.

Using a small spoon, fill the sweet pastry-lined tart shells, approximately three-quarters full. Place pecan pieces on top.

Bake in a preheated 200°C oven for 20–25 minutes or until the tops and cases are lightly golden-brown in colour. Remove from the oven and cool for 10 minutes. Remove from the tins and brush with the hot Apricot Glaze if you wish.

Pecan Tarts

Caramel Macadamia Oaty Tart

How to make Caramel Macadamia Oaty Tart Recipe - This tart, which keeps well, is the ideal afternoon pick me up’ as it’s full of high-energy but indulgent caramel goodness. Cut it very thinly and enjoy with a hot cup of coffee or tea.

MAKES A 27CM TART, SERVING 12 PEOPLE

BASE:
150g butter
½ cup brown sugar
1 tsp vanilla extract
1½ cups standard plain flour
2 tsp baking powder

CARAMEL FILLING:
1 cup macadamia nuts, roughly
chopped
100g unsalted butter
½ cup golden syrup
600g sweetened condensed milk

TOPPING:
1½ cups rolled oats
¾ cup thread coconut
¾ cup brown sugar
100g butter, melted

Method:
To make the base, beat together the butter and brown sugar until pale and creamy. Add vanilla, flour and baking powder and mix well. Press the mixture into a baking paper-lined, 27cm round loose-bottomed round tin (3cm deep).

Bake in a preheated 180°C oven for 20 minutes or until golden.

Spread the macadamia nuts on a baking tray and toast in a 180°C oven until a light amber colour. Take care as they will colour fast and continue to cook when you take them out of the oven. Set aside to cool.

To make the filling, place the butter, golden syrup and condensed milk into a heavy-based saucepan and cook over a low-medium heat, stirring, until thick and golden-brown. Remove from the heat and stir in the cooled macadamia nuts.

To make the topping, mix together the rolled oats, coconut, brown sugar and melted butter.

Spread the Caramel Filling over the cooked base and sprinkle rolled oat mixture on top.

Bake for 25 minutes (at 180°C) until golden in colour. Allow to cool completely before slicing.

Caramel Macadamia Oaty Tart

Pecan Praline and Chocolate Tart

How to make Pecan Praline and Chocolate Tart Recipe - This rich, indulgent dessert bar is almost like Toblerone chocolate. Pecans, toffee and chocolate work so well together. Eat it on its own – it really doesn’t need to be served with anything else.

MAKES A 35CM × 10CM TART, SERVING 8 PEOPLE

PASTRY:
1 quantity of Chocolate Sweet Pastry

FILLING:
100g pecan nuts
125g caster sugar
40ml cold water
200ml cream
250g milk chocolate

GANACHE TOPPING:
150ml cream
150g dark chocolate

Method:
Make Chocolate Sweet Pastry ahead and rest it as required. Roll out 300g of the pastry (freeze the rest for future use) on a lightly floured surface to 3mm thick and use it to line a 35cm × 10cm loose-bottomed tart tin, trimming the edges. Refrigerate for 1 hour.

Line the tart with aluminium foil and fill with baking blind material. Bake blind in a preheated 180°C oven for 10 minutes. Remove foil and weights and bake the case until dry and crisp (10 minutes).

To make the filling, spread the pecan nuts on a baking paperlined oven tray and roast for 10 minutes. Mix sugar and water in a small saucepan and stir over a medium-high heat until the sugar dissolves. Bring to the boil, cook until caramel in colour (6–8 minutes), then pour over pecans. Stand until set (10 minutes), then blend in a food processor until finely ground. Set aside until needed. Bring the cream to a simmer over a medium heat, add milk chocolate and stir until smooth. Remove from heat and stir in two-thirds of the praline mixture. Pour into the baked pastry case and refrigerate until set (1½ hours).

To make the Ganache Topping, bring the cream to a simmer in a small saucepan over a medium heat and add dark chocolate. Stir until smooth, then remove from heat. Remove the set tart from refrigerator, spread ganache over tart, then refrigerate until topping is just set (approximately 1 hour).

Cut into slabs with a hot knife and serve immediately, scattered with any remaining praline and, if you must have something with it, a dollop of crème fraîche.

Pecan Praline and Chocolate Tart

Lemon, Olive Oil and Blueberry Tart

How to make Lemon, Olive Oil and Blueberry Tart Recipe - Lemon and blueberry are great partners as the lemon brings out the blueberry flavour don’t like blueberries, you can substitute any fresh berries such as raspberries or strawberries.

MAKES A 27CM TART, SERVING 8 PEOPLE

PASTRY:

½ quantity of Gingerbread Crust Sweet Pastry

FILLING:

2 tbsp lemon zest

1 cup lemon juice

1 cup caster sugar

2 tsp cornflour

2 large whole eggs

3 large egg yolks

140g unsalted butter, roughly

chopped

3 tbsp fruity olive oil

200g fresh or frozen blueberries

GLAZE:

1 quantity of Apricot Glaze

200g crème fraîche

Method:

Make a half-quantity of Gingerbread Crust Sweet Pastry ahead and rest it as required. Roll out the pastry on a lightly floured surface to 3mm thick and line a 27cm round loose-bottomed tart tin, trimming the edges. Refrigerate for 1 hour.

Line the tart with aluminium foil and fill with baking blind material. Bake blind in a preheated 180°C oven for 10 minutes. Remove foil and weights and bake the shell until dry and crisp (10 minutes). Transfer to a rack to cool completely, about 30 minutes.

For the filling, whisk together lemon zest and juice, sugar, cornflour, whole eggs and yolks in a medium saucepan and bring to the boil over a medium heat, whisking constantly. Boil for 2 minutes, whisking constantly, until thick. Remove from the heat and whisk in butter and olive oil until smooth.

Pour lemon filling into cooled pastry case and scatter with blueberries. Pat blueberries down slightly with a spatula and chill until set, at least 2 hours. Brush with Apricot Glaze and slice into wedges. Serve with a dollop of crème fraîche.

Lemon, Olive Oil and Blueberry Tart

Cranberry and Apple Cobbler

How to make Cranberry and Apple Cobbler Recipe - I hate replaced the usual crumble topping with a cranberry scone, which is a great way to soak up all the natural juices. Dollop a generous spoonful of cobbler onto a pudding plate and serve with a good amount of lightly whipped pouring cream flavoured with vanilla extract and a little icing sugar.

MAKES A 25CM COBBLER, SERVING 6–8 PEOPLE

FRUIT FILLING:
1kg cooking apples, such as Granny Smith or Bramley
350g frozen cranberries or mixed summer berries
zest and juice of 2 oranges
¼ tsp Chinese five spice powder
3 whole star anise

SCONE TOPPING:
220g self-raising flour
good pinch of salt
55g caster sugar
55g butter, chilled
100g dried cranberries, roughly chopped
165ml milk
1 egg beaten with 1 tbsp water, for egg wash

Method:
Peel, core and thickly slice the apples. Place in a large saucepan with the cranberries, orange zest and juice, Chinese five spice and star anise over a medium heat and very gently poach for approximately 15 minutes until tender. Remove from the heat and set aside to cool. Discard the star anise before using. This
filling can be made a day in advance and kept in the refrigerator overnight.

To make the scone topping, place the flour, salt and sugar into a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the dried cranberries and toss through, then add the milk and mix with a wooden spoon or blunt knife to achieve a soft, sticky dough.

Tip out the dough onto a lightly floured surface and roll out to 2cm thick. Using a 5cm-round cookie cutter, cut out circles of dough and set aside.

Spoon the Fruit Filling into a 25cm shallow round, ovenproof baking dish and arrange the scone circles on top around the edge of the dish, slightly overlapping each other but leaving an open circular gap in the middle. Brush the circles with egg wash.

Bake in a preheated 220°C oven for 20–25 minutes or until the scone circles are golden-brown in colour.

Remove from the oven and allow to cool for 10 minutes on a cooling rack before serving.

Cranberry and Apple Cobbler

Raspberry and Caramelised Apple Galette

How to make Raspberry and Caramelised Apple Galette Recipe - Galette is French for a free-form tart. The secret of this simple dessert is to caramelise the apples well so their sweetness combines beautifully with the tart savour of the raspberries and richness of the Toasted Walnut Short Pastry. Serve hot or cold with a vanilla bean ice cream.

MAKES A MEDIUM-SIZED GALETTE, SERVING 6 PEOPLE

PASTRY:
1 quantity of Toasted Walnut Short Pastry

ALMOND CREAM FILLING:
50g sugar
50g butter, softened
1 egg
50g ground almonds

FRUIT FILLING:
50g butter
3 tart apples, such as Granny
Smith, peeled, cored and cut into 8 wedges
50g brown sugar
100g frozen raspberries

GLAZE:
1 large egg beaten with 1 tbsp water, for egg wash

Method:
Make Toasted Walnut Short Pastry the day before, roll it into a ball shape, then press it flat and store wrapped in the refrigerator.

To make the Almond Cream Filling, beat the sugar and softened butter in a medium bowl with a wooden spoon until light and creamy in texture, then add the egg and beat in before adding the ground almonds. Beat for about 2 minutes until well combined. Scrape down the sides of the bowl, cover with plastic wrap and set aside.

To make the fruit filling, melt the butter in a large non-stick frying pan over medium heat. When it’s foamy, add the apples and stir frequently until slightly softened and browned at the edges (8–10 minutes). Sprinkle brown sugar over fruit and stir until liquid is syrupy and bubbling, about 5 minutes. Remove from the heat and gently stir in frozen raspberries so you don’t break them up too much. Allow to cool.

Unwrap the pastry from the refrigerator and, on a lightly floured surface with a lightly floured rolling pin, roll into a 30cm-diameter circle. Carefully transfer pastry to a baking paper-lined tray.

To assemble, place about half of the Almond Cream in the middle of the pastry and level it out with the back of a spoon. Pour apple and raspberry mixture onto the centre of the pastry, piling the wedges into a circle about 18cm in diameter and 5cm high. Gently fold edges of dough over the apples, pleating as you go, leaving an opening about 10cm wide in the centre. Brush pastry all over with egg wash.

Bake in a preheated 190–200°C oven for 40–45 minutes or until the pastry is golden-brown and apples are tender when pierced. Allow to cool for 15 minutes on the baking tray, then transfer the baked galette to a cooling rack to cool.

Transfer to a large serving plate and serve.

Raspberry and Caramelised Apple Galette

Classic Tarte au Citron with Raspberry Coulis

How to make Classic Tarte au Citron with Raspberry Coulis Recipe - This was the first dessert I learnt to make when I was training to become a pastry chef in London in 􀀙􀀡􀀡􀀘. The Lemon Cr􀁶me Filling should be smooth and mellow in savour, balanced out by the sharpness of the Raspberry Coulis.

MAKES A 20CM TART, SERVING 8 PEOPLE

PASTRY:
½ quantity of Basic Short Pastry
1 egg beaten with 1 tbsp water, for egg wash

LEMON CRÈME FILLING:
2 large lemons
4 eggs
90g sugar
150ml fresh cream

RASPBERRY COULIS:
220g fresh or frozen raspberries
50g sugar, or to taste
lemon juice, to taste
crème fraîche, to garnish

Method:
Make Basic Short Pastry the day before and store wrapped in the refrigerator. (You can make the full recipe, use what you require and then wrap the rest in plastic wrap and freeze for later use.) On a lightly floured surface, roll out the pastry to approximately 3mm thick and cut a circle slightly larger (approximately 23cm in diameter) than the 20cm flan ring in which it will be baked. Line the flan ring with pastry and trim off the top edges with a sharp knife. Line the pastry with aluminium foil and fill with baking blind material. Set aside on a baking tray for at least 30 minutes to relax the pastry.

Bake blind in a preheated 180°C oven for approximately 20 minutes or until light golden-brown in colour. Remove the foil and weights and brush immediately with egg wash to seal the pastry case. Return to the oven and bake to set the egg wash, about 2 minutes.

Wash the lemons in warm water. Zest the lemons and squeeze all the juice into a small bowl.

Combine the eggs and sugar in a bowl and gently mix together, then lightly whisk in the cream and lastly add the lemon zest and juice. Don’t over-whisk as you don’t want too much air to be incorporated. The mixture will look split at first, but it will become nice and smooth after the gentle mixing.

Place the raspberries into a saucepan and bring to the boil. Add the sugar and stir to dissolve. Place in a blender and purée, then strain into a small bowl through a very fine sieve to remove any seeds. Adjust the tartness by adding lemon juice to suit your taste. Cool until required.

Pour the Lemon Crème Filling into the baked pastry case, right up to the top, taking care not to spill any over the edges while transferring to the oven. A small trick is to fill the tart when it is already in the oven standing on the baking tray.

Bake in a preheated 150–160°C oven for 20–25 minutes or until the filling has set. Cool before removing from the tin.

Cut into eight wedges and serve with crème fraîche and Raspberry Coulis.

Classic Tarte au Citron with Raspberry Coulis

Dark Chocolate Banoffee Slab

How to make Dark Chocolate Banoffee Slab Recipe - I love a good banoffee 􀀐short for banana and toffee) pie. This one comes in a slab form, but it can be made in the round classic shape, too. The addition of the chocolate topping makes it e􀁞en richer and totally indulgent. Serve with a good dollop of freshly whipped cream on a cold winter’s night.

PASTRY:
½ quantity of Chocolate Sweet Pastry

FILLING:
100g butter
½ cup golden syrup
395g can sweetened condensed milk
2 bananas, sliced lengthways

TOPPING:
225g dark chocolate, roughly
chopped
50g butter

TO SERVE:
200g whipped cream

Method:
Make a half-quantity of Chocolate Sweet Pastry ahead and rest it as required. Roll out 300g of the pastry on a lightly floured surface to 3mm thick and use it to line a 35cm × 10cm loose-bottomed tart tin, trimming the pastry edges. Refrigerate for 1 hour.

Line the pastry with aluminium foil, then fill with baking blind material. Bake blind in a preheated 180°C oven for 10 minutes, then remove foil and weights and bake until dry and crisp (10 minutes).

To make the caramel filling, place the butter, golden syrup and condensed milk into a heavy-based saucepan and cook over a low-medium heat, stirring, until thick and golden-brown. Remove from the heat and pour over the cooked base leaving a 7.5mm space from the top of the pastry. (Any caramel left over can be kept to drizzle over vanilla ice cream.)

Bake in a preheated 180°C oven for 15 minutes.

To make the topping, place chocolate and butter in a heatproof bowl over a saucepan of gently simmering water, not letting the bowl touch the water. Allow chocolate to melt, then stir until smooth. Remove from heat and cool slightly.

Place the sliced bananas over the cooked caramel and pour the melted chocolate over top, smoothing with a palette knife.

Remove and cool completely before slicing into slabs. Serve with whipped cream.

Dark Chocolate Banoffee Slab

Pear and Fennel Tarte Tatin

How to make Pear and Fennel Tarte Tatin Recipe - To shake things up completely, I’ve used Smoked Paprika and Black Sesame Seed Puff Pastry here instead of plain puff pastry. The sweet smokiness of the paprika gives a gentle warming after-taste as you experience the lovely pear and fennel infused caramel topping. Vanilla bean ice cream is a perfect it with this.

MAKES A 20CM TART, SERVING 8 PEOPLE

PASTRY:
¾ quantity of Smoked Paprika and Black Sesame Seed Puff Pastry

PEAR, FENNEL AND CARAMEL GLAZE:
6 medium-sized ripe pears
100g unsalted butter, softened
220g caster sugar
1 tbsp fennel seeds, lightly
bruised to release the flavour

Method:
Make Smoked Paprika and Black Sesame Seed Puff Pastry the day before and store wrapped in the refrigerator. Remove the pastry from the refrigerator and allow to sit for 20 minutes at room temperature before using. On a lightly floured surface, roll out the puff pastry to 4–5mm thick then, using a sharp knife, cut out a circle (the size will depend on the size of your ovenproof frying pan). Fold the pastry in half and then in half again to make a quarter, wrap in plastic wrap and place in the refrigerator.

Peel and core pears, then cut each one into quarters. In a bowl, mix together the softened butter and sugar to form a soft batter-like consistency.

Evenly coat the bottom of a 20cm ovenproof frying pan (or large, heavy-based, round baking dish) with the softened butter and sugar mixture. Sprinkle the fennel seeds evenly over the mixture, then place the pear quarters on top, round-side down, in a circular pattern, starting from the outside first and working your way into the middle.

Place the frying pan over a low heat to allow the butter and sugar mixture to dissolve and start to bubble. Shake the pan very gently to ensure even cooking. When the caramel syrup is simmering evenly, turn up the heat, and cook for 5–8 minutes or until the pears are tender and the caramel syrup has thickened and turned goldenbrown.
Occasionally, gently shake the pan to ensure even cooking. Remove the frying pan from direct heat and allow to cool for 5 minutes.

Place the pre-rolled puff pastry circle on top of the pears, tucking the edges of the pastry inside the rim of the frying pan or dish. Prick with a fork or knife several times to allow the steam to escape and prevent the pastry from doming.

Place the frying pan or dish into a preheated 220°C oven and bake for 10 minutes. Reduce the heat to 200°C and bake for a further 20–25 minutes or until the pastry is golden-brown and cooked through.

Carefully remove the baked tart from the oven and allow to cool for 3–4 minutes. Place a large, flat serving plate on top of the pastry and then, holding the plate and the pan firmly together, flip and invert so the plate is now on the bottom and the frying pan is on the top. Carefully remove the frying pan. Take extreme care when doing this, as the caramel syrup will still be runny and very hot. Allow to cool slightly before cutting into eight wedges.

Pear and Fennel Tarte Tatin

Mini Spiced Berry Cobblers

How to make Mini Spiced Berry Cobblers Recipe - Sometimes small is good and these little cobblers, full of winter spice falvours combined with apple and mixed berries, are no exception. Serve them with a teaspoon of vaanilla ice cream, which melts down through the crunchy crumble and into the hot fruit filling.

MAKES 6 MINI COBBLERS

SPICED BERRY FILLING:
150ml red wine
good pinch of cinnamon
1 star anise
2 whole cloves
25g sugar
zest of 1 orange
1 medium cooking apple, peeled, cored and cut into 5mm cubes
100g mixed berries (raspberries, blueberries, redcurrants, blackberries, strawberries), fresh or frozen
½ tsp cornflour mixed with 1 tsp
cold water

CRUMBLE TOPPING:
100g standard plain flour
30g rolled oats
pinch of salt
50g butter
50g brown sugar
30g walnuts, very finely chopped
¼ tsp cinnamon

Method:
Place the wine, cinnamon, star anise, cloves, sugar and orange zest into a saucepan over a medium heat and bring to the boil. Add the cubed apple and cook until tender, but not too soft. Add the mixed berries and simmer for a few minutes, stirring occasionally. Stir in the cornflour slurry and cook until thickened, then remove from the heat. Place in a bowl to cool and cover with plastic wrap. This can be made a few days in advance and kept in the refrigerator. Remove the star anise and cloves before using.

To make the Crumble Topping, place the flour, oats and salt into a mixing bowl and, using your fingers, rub in the butter until the mixture resembles breadcrumbs. Mix in the sugar, walnuts and cinnamon. Set aside.

Spoon the fruit filling into six 100ml ramekins or ovenproof glasses and then pile on the Crumble Topping.

Bake in a preheated 180°C oven for 10 minutes until the crumble is light brown in colour. Serve warm.

Mini Spiced Berry Cobblers

Apricot, Almond and Honey Tart

How to make Apricot, Almond and Honey Tart Recipe - Traditionally the almond cream in this tart is made with sugar, but honey adds a natural sweetness and flavour that you don’t get from normal white sugar. The pistachios not only create an eye-catching dessert, but also add another layer of intense savour. Serve with a rich, creamy vanilla ice cream.

MAKES A 35CM × 10CM TART, SERVING 8 PEOPLE

PASTRY:
1 quantity of Butter Puff Pastry

ALMOND AND HONEY:
CREAM FILLING
50g butter, softened
40g honey
1 egg, beaten
50g finely ground almonds
20g standard plain flour

APRICOT FILLING:
10 small apricots

GLAZE:
1 quantity of Apricot Glaze
20g pistachios, finely chopped

Method:
Make Butter Puff Pastry the day before and store wrapped in the refrigerator. When ready, roll out the Butter Puff Pastry on a floured surface to approximately 4mm thick to fit inside a greased 35cm × 10cm rectangular fluted flan or loose-bottomed tart tin. Line the tin with the pastry and trim the top edges with a sharp knife.

Place the butter and honey into a mixing bowl and, using a wooden spoon, cream until light and fluffy. Slowly add the egg and beat until combined, then beat in the ground almonds and flour. Cover and set aside until required.

Wash and dry the apricots. Cut each apricot in half, remove the stone and cut into quarters. Place in a bowl.

Fill the pastry base with a thin layer of Almond and Honey Cream, then arrange the apricots around the outside, cut side down, working inwards until the tart is well packed with fruit. Leave the tart to rest for 30–60 minutes.

Bake in a preheated 180°C oven for 30–35 minutes or until the fruit has turned dark at the edges and the filling is cooked. Brush with hot Apricot Glaze while still hot and sprinkle all over with chopped pistachios.

Apricot, Almond and Honey Tart

Prune, Pine Nut and Pumpkin Pie

How to make Prune, Pine Nut and Pumpkin Pie Recipe - The soft and brous texture of prunes allows them to blend with the strong taste of the spiced pumpkin filling, while pine nuts give a unique savour. Serve with a rhubarb compote and whipped cream.

MAKES A 20CM ROUND PIE, SERVING 8 PEOPLE

PASTRY:
½ quantity of Basic Sweet Pastry
1 egg beaten with 1 tbsp water, for egg wash

PUMPKIN FILLING:
250g pumpkin purée (cooked and puréed in a blender or mashed
then pressed through a fine sieve)
50g soft brown sugar
2 eggs
100g evaporated milk
pinch of salt
¼ tsp mixed spice
½ tsp ground cinnamon
few drops of vanilla extract
1 tbsp rum
100g soft eating prunes

ROASTED PINE NUTS:
30g pine nuts

GLAZE:
1 quantity of Apricot Glaze

Method:
Make a half-quantity of Basic Sweet Pastry the day before and store wrapped in the refrigerator. (Alternatively, you can make the full recipe, use what you require and then wrap the rest in plastic wrap and freeze for later use.) On a lightly floured surface, roll out the pastry to approximately 3mm thick and cut a circle slightly larger (approximately 23cm in diameter) than the 20cm flan ring in which it will be baked. Line the flan ring with the pastry and trim off the top edges with a sharp knife. Line the pastry with aluminium foil and fill with baking blind material. Set aside on a baking tray for at least 30 minutes to relax the pastry.

Bake blind in a preheated 180°C oven for approximately 20 minutes or until light golden-brown in colour. Remove the foil and weights and immediately brush with egg wash to seal the pastry case. Return to the oven and bake to set the egg wash, about 2 minutes.

Combine all the Pumpkin Filling ingredients except the prunes into a mixing bowl and, using a hand whisk, mix together until well combined and smooth. Don’t over-whisk as you don’t want too much air to be incorporated. Set aside.

Place the pine nuts in a heavy frying pan over a medium heat. Slowly roast in the pan, moving them all the time, until light amber in colour. Alternatively, place the pine nuts on a baking tray and roast in a preheated 150°C oven.

Pour the pumpkin filling into the baked pastry case, right up to the top. Insert the prunes evenly into the filling, ensuring they are covered, then sprinkle the top with the roasted pine nuts.

Bake in a preheated 160°C oven for 20–25 minutes or until filling has just set and is still a little wobbly. Cool before removing from the tin. Brush with hot Apricot Glaze and allow to set before cutting.

Prune, Pine Nut and Pumpkin Pie