Preheat the oven to 200˚C. Take your puff pastry from the fridge. Roll it on a heavily floured surface until it’s approx. 2cm thick. Cut into a rough circle using your tart case or ring.

It looks patriotic for the summer holidays, but is so luscious that you can make it for the winter holidays ... to dessert ...

The delicious dessert is the perfect combination of tart and crumble filled to the brim with juicy apples and blackberries. Equipment and preparation: for this recipe you will need a 28cm/11in ...

If you want your guests to clean their plates before midnight, try making puff pastry tarts with camembert cheese ... Cranberries and rosemary add a winter-themed touch. The recipe's star is ...

It’s no secret that I love Greek food and with tomatoes, olives, oregano and feta this tart is a real nod to ... Keep a roll of puff pastry in the freezer and you’re always ready to go.

The cornmeal pastry recipe here makes enough for one 10-inch tart shell or 6 individual crusts, but can easily be doubled. The cornmeal pastry can be refrigerated overnight or frozen for one month.

The only Portuguese egg tarts I’ve tasted have been based on ... You need a sheet of puff pastry that weighs 225 grams (8 oz). It's okay if the pastry is a tiny bit less, but I wouldn't go ...

Whether you prefer Hong Kong-style egg tarts (you can pick either a crumbly, buttery shortcrust pastry (曲奇皮) or a flaky puff pastry (酥皮) with egg custard inside), or Macau-style ...