Of all the puddings I pull out for dinner parties this one might be my favourite. I love the chewy sweetness of almond frangipane against soft cooked fruit.
Read MorePerky pink rhubarb brings a subtle sharpness that is perfect when paired with sweet almondy frangipane. Forced rhubarb is in high season now but come summer this tart is also delicious made with stone fruits, such as apricots and plums.
Read MoreYou cannot go wrong when serving a Tarte Tatin for pudding. I am yet to meet a person that does not ‘ooh’ and ‘ahh’ at the sound of it. I add a little fresh thyme to mine for a delicate aromatic flavour. Serve this with good quality crème Fraiche or vanilla ice cream.
Read MoreI love to make a tart. They are always a brilliant addition to a barbecue spread or picnic and very useful for a quick alfresco (or aldesko) lunch. This tart is bursting with flavour and is wonderfully fresh whilst being incredibly satisfying.
Read MoreA combination of citrus and chocolate I like to think of this as a grown up dinner party appropriate version of the Terrys Chocolate orange. Although double layered it is in fact incredibly simple to prepare
Read MoreWhen we were children we had a gooseberry bush in the garden. My mother would make countless crumbles, jams, chutney and fools with the tart slightly fuzzy berries and whenever she wasn’t looking we’d eat them straight off the bush. I can never resist buying a punnet when I see them.
Read MoreThis is a crustless tart made with a naturally gluten free almond frangipane. The rhubarb gives it a wonderful sweet tang. I chose to use marmalade for the glaze and if you like a little sharpness you’ll enjoy it immensely.
Read MoreGolden crumbly pastry with boozy, sticky, festive spiced fruit. A little like a giant mince pie.
Read MoreA slightly boozy take on the classic pecan pie with a honey sweetened centre and a crisp vanilla pastry.
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