Be creative and put your flair into this apple tart. Essentially, frangipane is an almond filling, almost like a thick cream.

Preheat the oven to 200C/180C Fan/Gas 6. Generously grease a shallow ovenproof dish, about 28cm/11in in diameter. Arrange the brioche in the dish to cover the base, filling in all the gaps, but do ...

Elegance made easy. When life gives you raisin bread, make raisin bread and butter pudding. A twist on the classic dessert we all grew up with, the rhubarb and raspberry add a nice tart touch. Rhubarb ...

Just to make the very most of the English asparagus during its very short season, I cook it every which way, hence this very simple but sublime tart. Vegetarians ma... These delightful tartlets ...

Take the pastry out of the fridge and roll it to about 3mm thickness. Lay the pastry into a 23cm fluted tart tin and press firmly around the sides. Dock the pastry by pricking the base a few times ...

Crumple up six squares of baking paper and use to line the tart cases. Fill with baking beans or dried rice and bake for 8 minutes. Remove the paper and beans, then bake for a further 5 minutes ...