At first glance this looks like a classic fruit tart to be eaten by the slice. However, with this tart you have to deconstruct it in order to eat it. The nutty walnut shell is not only intended to hold the sweet globes of roasted fruit together; it’s meant to be smashed up, crumbled and piled. Slap on a dollop of clotted cream or tart crème fraîche and dig in.
With seasonal berries as good as this, it’s ridiculously easy to make spectacular desserts. These creamy tarts topped with sweet and tart berries will delight you, and the subtle kick of pepper in the crust goes beautifully with the fruit!
When you’re avoiding gluten, pastry can be one of the things you miss, but the good news is that making shortcrust pastry using gluten free-flour is easy and gives great results. With the tangy lemon filling and meringue topping on these sweet pies, you’ll be in heaven!
These warming, comforting beef pies will go down an absolute storm on any night, but especially as the weather gets a bit chillier. The slow-cooked meat is melt-in-the-mouth, and is sure to be a winner. The recipe features in Maggie Beer's cookbook, "Autumn".
Someone I know intimately will not eat anchovies. However, they are a must in certain recipes, adding balance and saltiness like no other ingredient, so I’ve put extraordinary effort into concealing them in the past. On this particular occasion, though, I decided they were too important to hide and so laid them out in their little salted glory for all to see. Well, lo and behold, the person in question got home famished, stuffed in a piece of tart left over from this photoshoot and exclaimed it was one of the most delicious versions he’d tried in a long time. What? I’ve baked this tart a squillion times before, but apparently the proud little anchovies make all the difference.
.gif?width=275&height=&mode=crop&quality=75)
