Mary's easy recipe for oh-so-pretty fruit tarts uses a regular bun tin to make ... Roll out the chilled pastry onto a lightly floured work surface and cut out about 12 rounds using a 7.5cm/3in ...

With store-bought mini phyllo cups and a short video, making my mini baklava tarts recipe is faster than traditional baklava, less messy too!

For the crème fraîche filling, mix all the ingredients in a small ... pastry rectangles and spread. Bake for 12–15 minutes. Serve hot with a spoonful of chutney. These pastry tarts can be ...

Nothing says elegance quite like a homemade strawberry tart. With its buttery, flaky tart crust, luscious creamy filling, and ...

Cut 12 circles of pastry from your sheets ... As well as creating a more streamlined design for recipe content, we’ve added lots of new features to make your food experience the best it can ...

Edd Kimber shares three small-batch baking recipes ... of crisp pastry and buttery caramelized apples could only be improved by adding a scoop of vanilla ice cream. These individual tarts would ...

Here are five recipes to try, from a spring vegetable brunch tart ... sweet Mediterranean vegetables are the base of this easy bake. Turn it into a vegan dish if you want by using puff pastry ...

This recipe can also be made into 24 mini tarts if you need a sweet treat for a number of people. However you choose to serve them, they are divine.

So how did these tiny tarts ... sweet, which make these an ideal snack for anytime of the day. To preserve the ancient recipe it inherited from the monastery, the Lisbon bakery keeps its pastry ...

You won’t regret a batch of these unfussy tarts. I call these my no-fuss tarts. There is no need to add any other flavours under the plums. The sweet juices ... and fold the pastry over the ...

Frangipane can be stored in an airtight container in the refrigerator until ready to use (up to five days) or in the freezer for 1-2 months. If it is refrigerated or frozen, it must be re-mixed (using ...

This zesty lemon meringue tart has a buttery crust, tangy filling, and a golden, fluffy Swiss meringue topping. TOP TIP: You can bookmark this recipe and save it for later. Tap on the bookmark ribbon ...