A simple rhubarb traybake on a shortcrust base. It’s quite low, which means there’s not a lot of cake… and somehow it disappears from the tin before you know it :). Delicious, refreshing and moreish with every bite. I used pink forced rhubarb, but you can absolutely use
A wonderful savoury tart with vegetables and blue cheese – I could happily eat it every day ;). It features a tender curd cheese pastry base, topped with broccoli, cauliflower, cherry tomatoes and two types of cheese. It’s absolutely delicious served warm, straight from
A shortcrust tart filled with white chocolate cream and topped with fresh summer fruits. The simple white chocolate and mascarpone cream is based on a recipe by Nigella Lawson from her book How to Be a Domestic Goddess. In the original version, the cream was served
A tart with roasted rhubarb and a sour cream filling – it tastes like a light custard-style cheesecake. The secret to a perfect rhubarb tart is roasting the rhubarb with sugar beforehand. This allows it to release its juices, which are then drained off and not added to the tart.
When the temperature dropped by a few degrees, I baked a few shortcrust tart shells in advance – so during the heatwave I can avoid the oven and simply fill them with creams and fruit. These bases freeze beautifully, making them perfect for quick desserts
It would be a shame not to make the most of beautifully ripening rhubarb :). This time, inspired by a rustic apple tart, I’ve made a simple rhubarb version. You don’t even need a tin to make it – that’s where its rustic charm comes from. It features perfectly crumbly
A truly special cranberry walnut tart inspired by a classic Linzer torte. The filling is a homemade cranberry jam, quick to prepare – no need for days of simmering and stirring. The pastry is beautifully buttery and nutty, though quite delicate to handle, so rolling it out on baking
A truly indulgent peanut butter tart – a bit American, a bit British, with a Swiss twist. No wonder it’s such a crowd-pleaser ;). You’ll find classic British bourbon biscuits (though you can also use Oreo or any chocolate sandwich cookies), creamy Philadelphia, peanut butter
A melt-in-the-mouth lemon tart with plums – a surprisingly perfect pairing! The rich filling, enriched with ground almonds and limoncello, sets this tart apart from a classic lemon tart. If I didn’t know the ingredients, I’d almost think it contained ricotta :).
This strawberry cake with a light meringue topping is a summer twist on the classic polish szarlotka with meringue. Buttery pastry (both base and topping), sweet meringue foam and plenty of strawberries – the perfect afternoon treat! It’s definitely worth baking while
This utterly delicious coconut and blueberry tart features a perfectly crisp shortcrust base, a light and creamy coconut filling, and plenty of fresh, juicy blueberries. The coconut flavour is delicate and doesn’t overpower – instead, it pairs beautifully with the berries.
A delightful blueberry slice with custard – featuring a buttery almond shortcrust base, a light vanilla custard cream and a glossy blueberry topping. It’s a simple yet elegant dessert, cut into neat squares and you can even bake it as a tart if you prefer. With all the flavours
A summery tart showcasing one of the true treasures of Polish gardens – blackcurrants – paired with a luscious vanilla cream. This blackcurrant tart has a bold, distinctive flavour, perfect for those who appreciate the fruit’s natural tartness. It can just as easily be made
I love reaching for my older cookbooks and baking from them… This traditional Polish royal mazurek is one of the most luxurious versions of the classic. Rich with the finest butter, almonds and fruit preserved in jam, it’s easy to see where the name comes from. It’s well
For those who enjoy fresh, zesty flavours, this one’s a real treat. This passion fruit mazurek is baked in a tart tin and filled with a beautifully tangy, creamy filling bursting with tropical character. It’s a slightly more modern take on the traditional Polish Easter
An irresistibly juicy and sweet plum tarte Tatin, glowing with autumn colours. Fragrant fruit, rich caramel, crisp puff pastry and — absolutely essential — a scoop of vanilla ice cream… that’s all you need for this wonderfully simple dessert. It works beautifully with
For many in France, a plum tart like this is a true taste of childhood — something that simply must be made during plum season. This French plum tart is wonderfully simple and quick to prepare, letting the flavour of sun-ripened plums shine. As they bake, the fruit becomes soft
A truly royal mazurek… The combination of rose petal preserve, marzipan and chocolate — could it sound any better? This mazurek is incredibly simple to make, yet wonderfully refined and elegant. It’s worth using the very best ingredients, and I’m more than certain it will