A nice mix between sour raspberries and a smooth almond cream Line the pan with the pie crust and put in the fridge. Mix the ...

A showstopper pear and almond tart with a subtle hint of ginger. A great option for entertaining as it can be prepared in advance. Serve with a dollop of crème fraîche or good quality ice cream.

Roll out the pastry, line the tart tin with it, prick lightly with a fork, flute the edges and chill again until firm. Bake blind for 15-20 minutes. Make the frangipane. Cream the butter ...

Either way, it’s highly recommended with a dollop of clotted cream or crème fraîche. Preheat the oven to 160C/140C Fan/Gas 3 and line a 20cm/8in tart tin with the pastry. Make an almond paste ...

roasted almond slivers and toffee sauce and pour this mix over biscuit crumble in the mold. 5. Bake the mix set in mould in a preheated oven at 180 degree celsius for 15 minutes. 6. Serve once done ...

Set aside - keep warm Serve the tart, dusted with icing sugar, with the warm custard. Vanilla ice cream, thin almond biscuits, raspberries, etc. are optional. John Howard was quite possibly ...

3 Roll out the rested dough to fit a 30cm greased tart dish. Line the bottom and sides of the dish ... 14 Serve warm with vanilla ice cream and grated chocolate. Discover the Truth Step into a world ...

Use ripe pears for this tart which is best served with vanilla ice cream. The recipe makes 2 tarts to serve 6-8 each but the recipe is easily halved to make 1 tart.