This impressive strawberry tart looks as if it’s ... Line a 23cm/9in loose-bottomed fluted tart tin with the pastry, gently pressing it down into the tin and up the sides. Leave the pastry ...

Bake for 12–15 minutes. Serve hot with a spoonful of chutney. These pastry tarts can be fully prepared and stored in the fridge up to a day in advance. Allow an extra 4–5 minutes to cook.

The recipe for a tart with puff pastry and minced meat that I want to share with you is, in my humble opinion, the best ...

In a small bowl, mix mascarpone with 4 teaspoons sugar and vanilla. If you will not be serving the tart within 3-4 hours, sog-proof the crust by spreading the bottom with the thinnest-possible ...

Strawberry and balsamic tart Ingredients Half reliable sweet shortcrust pastry 500g ripe strawberries Two tbsp thick balsamic vinegar Four tbsp caster sugar Two tbsp cornflour Four tbsp ground ...

Rest the pastry for an hour in the fridge or overnight. Preheat your oven to 180°C. Grease and line an 8in tart case. Roll a base for the case and gently lay it into the tin, pressing it down ...