Pumpkin pie is a traditional dessert served during Halloween and Thanksgiving in both the USA and Canada. It consists of a shortcrust pastry baked in a deep dish (I used a deep tart tin), filled with a smooth mixture of pumpkin purée, cream and warming spices. The filling
Mazariner are decadent Swedish tartlets made with a buttery shortcrust pastry, filled with a delicate almond mixture and finished with a tangy lemon icing. Traditionally baked in oval moulds, though a standard muffin tin works perfectly well. The pastry is wonderfully crisp
A truly irresistible banana tart. Bananas paired with homemade vanilla custard, whipped cream and salted caramel sauce, all on a perfectly crisp shortcrust pastry base. Pure heaven! Loved by both adults and children.
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 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 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
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
Normandy apple tart, as the name suggests, comes from a region of France famous for its finest apple varieties and exceptional Calvados. This is a classic French tart — simple yet irresistible: tender slices of seasonal apples on a buttery shortcrust base, baked under
The ultimate shortcrust tart, filled with plenty of plums and finished with a classic lattice top. Victoria plums pair beautifully with the warm aromas of orange, cinnamon and cardamom — this is one of those bakes that gently marks the end of summer and the beginning