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!

The sweet cookie cups, creamy filling and the tartness of the fruit are guaranteed to make this recipe one ... Decorate the ...

Puddings aren’t much simpler than a combination of sweet homemade ... Ditch the homemade pastry for pre-made pastry tarts to make it even faster. Strawberry tarts recipe Pastry ingredients ...

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 ...

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 ...

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 ...

Recipe taken from ... Unravel the puff pastry and roll out to a slightly thinner large rectangle. Transfer to the lined tray. Make small folds around the edge of the pastry by folding the edge ...

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 ...

and tarts. Today he presides over the Waterside Inn in Bray, England, a Michelin three-starred restaurant. In his new cookbook, Pastry: Savory & Sweet (Wiley), Roux compiles recipes that use ...