This plum tart will make an impressive finish to a dinner party. The fruit is preserved in jars ahead of being used to top a frangipane-filled pastry case. (This recipe makes enough pastry for two ...

Spread the plum mixture in a thin layer to cover the bottom of the tart shell. Fill the tart shell with the pumpkin mixture. Bake 45 to 55 minutes, or until the filling is just firm to the touch.

This puff pastry apple tart is a classic French-style dessert that looks fancy but couldn’t be simpler. Thin apple slices layered over buttery puff pastry, finished with a glossy apricot glaze ...

I was given a box of Luisa plums, a sweet and juicy plum that requires no added sugar so have used in this tart. Heat the oven to 200C. Line a 22cm loose-bottomed tart tin with the pastry and bake ...

If you’re worried about working with puff pastry or achieving that picture-perfect presentation, rest assured this recipe is ...

Pile the fruit mix in the middle of the rested pastry sheet and form a rustic open-faced tart by folding the pastry towards the centre of the tart. Glaze the pastry and bake in a medium oven till ...

This easy apple tart uses shop bought puff pastry to speed things up. Laced with calvados and topped with soft Chantilly – look out for all-butter puff for the best flavour. Preheat the oven to ...

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.