Based on fresh plums and crusty sugared dough ("pâte sucrée")
Lovely tasty profiteroles, a very scrummy treat from our friends at Seasoned cookery School!
This apple tart takes a tad longer to prepare due to cooking and pureeing the fruit prior to baking, but it produces a lovely smooth tart with a good flavour, and looks really good if you leave red skins on the sliced apples for decoration - only if you're using organic fruit though. The gluten-free pastry can be made in advance and kept cool in the fridge for up to 3 days.
Crisp on the outside, soft inside. Great for eating with beer, with friends, or cut open and used as the base for cheese on toast.
This is my mother's recipe for Linzer Torte. Not specifically a Christmas cake, but no Christmas was complete without this cake. (And it's the most delicious dough to be eaten raw ...)
Simple "pâte à chou" for savoury or sweet puffs -- never fails!
using the French type 55 flour these are so easy
Great Coffee Eclairs - or any choux pastry - with light rye flour
A buttery crisp pastry that is excellent for tarts and pies with a wet filling.
Ever wondered how to prevent shrinkage when using pastry lined tart cases? Here's some helpful tips.
A festive recipe crammed with Christmas fruits and spices by Jason Derbyshire.
A delicious summer main course that needs no adornment other than a crisp green salad. Serves four to six.
This is a movable feast. The basic idea is a rich yet light chocolate tart, in a crisp pastry shell with a fruity bit in the middle. For the Christmas theme I suggest using a cranberry mincemeat.