This recipe makes enough for a 23cm round tart case, a 24cm square tart case, 10 x 6cm individual tart cases, a 31cm x 10cm tart case or 24 tartlet cases (1 tablespoon capacity). Place the flour and ...

In the world of tarts, quiches and pies, choosing the right pastry is the first step to a successful recipe. Shortcrust and puff pastry, with their distinct textures and uses, are two essential allies ...

Victoria Drey These “green apples” are not for keeping fit but to have fun. From using natural DIY spinach dye to shaping the pastry – they are worth every minute you’ll spend in your kitchen. I feel ...

MANY amateur cooks, even quite confident ones, find making pastry intimidating, but making a good pie or tart isn’t that hard once you grasp the basic concepts. When flour is mixed with water, ...

Pastry is quite incredible when you think about it. It’s amazing that a whole myriad of pastry varieties – from crumbly, melt in-the-mouth shortcrust to glassy, flaky puff, to ethereally light choux – ...

Sweet and savoury shortcrust pastry share the same basic principles, but the ingredients vary. There is no sugar or egg in the basic savoury shortcrust recipe which is included here. It is made with ...

When I think of the quintessential pie, I think of the classic flaky crust. But there’s a world of fantastic crust types out there. Even within the flour-butter-liquid genre, you have everything from ...

These individual fruit tarts can be adapted to use whatever fruit is in season, and the basic shortcrust pastry will stand you in good stead for life This simple fruit tart is based on one that I ...