The quintessential French apple tart. Flaky, soft, tender, and full of flavor. It is love with each bite. In France, we have ...

This fruit and herb sweet tart is filled with frangipane and cream cheese and topped with jelly. For this recipe you will need a 25cm/10in fluted tart tin. Instead of using freshly squeezed ...

Spread the frangipane filling evenly on top ... of beans and push down gently on the edges of the tin.) Transfer the tart, with the tin base attached, to a serving plate. Serve warm with cream ...

Line the tart tin with the pastry, making sure there no gaps between the tin and the pastry, and carefully trim the edges using a sharp knife. Chill for 15 minutes. 7. To make the frangipane, cream ...

4. Bake for 30 minutes or until the puff pastry has risen, the frangipane is golden and the fruit has cooked. 5. Heat the apricot jam in a small saucepan over a medium heat and brush over the warm ...

Make the most of the last of the seasonal plums — or use tinned plums if necessary — for this delicious tart. I have changed it up with a puff pastry base that doesn’t need blind baking.

It's normal to crave sugar during a month of sobriety. Here are the desserts you should make according to your favorite ...

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 ...

Fit the dough into a 10-inch tart shell with a removable bottom, trimming away excess dough. Chill for 10 to 15 minutes. Spread the frangipane over the bottom of the tart shell to a depth of 1/4 inch.

Tapisserie, the patisserie we love, celebrates the Epiphany tradition with two equally good galettes des rois. Available in ...