A proper bakewell tart recipe, as it should be, with crisp sweet shortcrust pastry, a layer of strawberry jam, a generous frangipane filling and flaked almonds. If you fancy something a little different, try Nathan Outlaw’s bakewell tart made with apricot preserve and amaretto liqueur.
Are you looking for a quick and easy recipe to make a delicious vegan potato tart? Then you're in the right place! This tart is absolutely delicious, requires only 8 ingredients and is ready to serve within 1 hour!
This Honey Baklava Tart is a merging of cuisines. Italian Frangipane and Turkish Baklava combine to make a tender, luscious honey, pistachio and hazelnut tart. A truly special treat.
Nutty, buttery, addictive.
Homemade frangipane is a creamy almond paste that is used as a base for tarts and galettes. It's made from ground almonds, butter, sugar, eggs, and almond extract. It is so delicious, you'll want to add it to all desserts! Gluten-free.
Galettes are freeform pies made and baked on a baking sheet. Because they don’t have the pie pan underneath it to give it structure, the crust is often rolled out thicker (about 1/3-inch to 1/4-inch thick as opposed a more traditional pie crust that is 1/4-inch to 1/8-inch thick). Because of the thicker crust, I’ve added an egg yolk to the crust to make it more tender. For this galette you can use plum or pluots (a hybrid fruit of apricot and plum, sometimes referred to as plumcots, peachcot, or apriums). The frangipane filling is easy to make. Almond meal still has flecks of the almond skin on it, so it’s has a bitter tinge which goes well with stone fruit. Almond flour has been blanched first, with the skin removed first before being ground, resulting in something more rounded and softer. Feel free to use either depending on what you have on hand and what sort of flavor you like.
This Honey Baklava Tart is a merging of cuisines. Italian Frangipane and Turkish Baklava combine to make a tender, luscious honey, pistachio and hazelnut tart. A truly special treat.
This strawberry cheesecake galette is made using Filo Pastry, cream cheese and fresh strawberries. Learn how to make a quick and easy dessert using strawberries or a delicious strawberry dessert. Learn how to make a galette using filo pastry. This is a quick and easy strawberry cheesecake recipe. St
Made with arrowroot and almond flour, this gluten-free berry galette is bursting with flavor! Make it with your choice of fresh or frozen berries.
Cutting out rich pastry cuts the calories. Here we’ve used filo, which saves on fat but still tastes great. Beautiful!
This is the perfect sweet treat for Three Kings Day and to celebrate the end of the holiday season.
A crisp buttery crust, melty caramelized onions and a savory custard makes the Alsatian Onion Tart a staple of French cooking. This rustic tart tastes rich, satisfying and brings a unique combinati…
Sometimes I do think canned fruit works better than fresh ones. Here is what you have to do when it comes to puree mango – peel, dice, pit, puree and my least favourite step – strain the mango to make sure it’s very smooth. I don’t really mind about making mess in the kitchen because […]
Flaky crust. Pistachio frangipane. Ripe peaches. Raspberries. Need I say more?
Perfect for brunch, this caramelized garlic tart is full of goat cheese, eggs, and fresh herbs; the recipe appears in Yotam Ottolenghi's "Plenty" and was prepared on The Martha Stewart Show.
This peach and almond tart is a little effort to make, but the results are delicious, with a light hazelnut and almond frangipane holding the poached peach slices. You can skip the pastry making part of this recipe if you like and use a ready-made sweet pastry
This Apricot Frangipane Tart is a French Summer classic, through and through. Made with ripe apricots baked in an almond frangipane over a buttery crust, it is a favorite to bake in French househol…
Individual apple tarts with an almond topping
Raspberry Pistachio Tart is the perfect make ahead summer dessert, light and fresh and incredible delicious!
This Honey Baklava Tart is a merging of cuisines. Italian Frangipane and Turkish Baklava combine to make a tender, luscious honey, pistachio and hazelnut tart. A truly special treat.
This is one of the easiest pastries that you’re ever going to make, because there is really not much baking involved, it’s really a matter of assembly. It requires nothing more than fresh stone fruit, puff pastry, and sugar. Yep, that’s pretty much it. I used plums because they are in season, and I love them, but next time, if I can get my hands on some delicious peaches, I’m going to use them. I’m sure that nectarines or apricots would work equally as well, and if I’m feeling dangerously inventive, I may give fresh cherries a go. If you want to do something special for the family for their weekend breakfast, or dazzle overnight guests, just remember to put out one sheet of puff pastry from a Pepperidge Farm two-pack into the fridge before you retire in the evening. The next day take it out, cut it up, line it with the stone fruit, and bake. They are beautiful, delicious, and come on, with fresh fruit, these have to be good for you, right? Simple Plum Tarts 1 sheet frozen puff pastry (from a 17.3-oz. pkg.), thawed 1 pound Melissa's Organic Plum Bites, pitted, sliced into wedges* 1/2 cup granulated sugar Powdered sugar Honey or maple syrup to drizzle *I found that one plum made one tart Preheat oven to 425°F. Unfold pastry onto cutting board. You will see that it makes a triptych. Cut on those two fold lines, and then cut in half to make six 4" rectangles. Place pastry on a parchment-lined baking sheet. Top with plum slices, leaving a 1/2" border. Sprinkle each tart with 2 tablespoons of sugar. Bake tarts, until edges of pastry are puffed and golden brown, 20-25 minutes. Allow to cool and sprinkle with powdered sugar. Drizzle with honey or maple syrup just before serving. PRINT RECIPE If you prefer savory, this Accidental Asparagus Tart is easy and delicious. This post is linked to: Wine’d Down Wednesday Happiness is Homemade Sunday What’s for Dinner Sunday Dishing It & Digging It Dream, Create, Inspire Wonderful Wednesday Whimsical Wednesdays O My Heartsie Girls Wonderful Wednesday Full Plate Thursday Thursday Favorite Things This post contains affiliate links.
Easy Crustless Lemon Tart is super quick to prepare and totally delicious! You need this recipe in your repertoire! It almost 'smacks' you with the lemon!
A raspberry tart recipe that uses buttermilk, from Caroline Eden's latest cookbook 'Black Sea'.
Tomatoes and Eggplant, two late summer vegetables fresh from the garden, on top of melty, stringy, Mozzarella and Parmesan cheese, all wrapped up in a light and flaky crust. Simple and delicious! Ingredients For the crust... 1 1/2 cups all purpose flour 1/2 teaspoon salt 9 tablespoons unsalted butter, cut into small pieces 4-6 tablespoons ice water For the filling... Extra virgin olive oil 1 medium eggplant, cut into 1/8-inch rounds 2 large tomatoes, cut into 1/8-inch rounds 1 1/2 cups grated mozzarella cheese 1/2 cup plus 2 tablespoons grated parmesan cheese 1 tablespoon slivered fresh basil leaves salt and black pepper 1 beaten egg Preheat oven to 375° F Serves 4-6 1. For the crust, mix together in a large bowl, the flour and salt. Add the cold butter and cut in the butter with a pastry cutter, until flour resembles course crumbs. Drizzle 4 tablespoons of cold water over the flour mixture and stir with a wooden spoon until mixture starts to form a ball. If the dough looks to dry, add water 1 tablespoon at a time until dough comes together in a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes. 2. On a floured table, roll out the dough into a 14 inch circle. Transfer the dough on to a piece of parchment paper and place on a baking sheet. 3. Drizzle the dough with extra virgin olive oil, then sprinkle the mozzarella and the 1/2 cup of parmesan cheese on top, leaving about a 2 inch boarder. 4. Overlap the tomatoes and eggplant rounds in a fan on top of the cheese. Scatter the basil over the top of the veggies. Add a little salt and fresh ground pepper, then drizzle a little extra virgin olive oil over the top. Fold the edge of the dough up over the filling. Brush the surface of the crust with the beaten egg. Sprinkle the 2 tablespoons of parmesan over the entire Galette. 5. Bake in the preheated oven for 40 minutes or until golden brown and the veggies are tender. Serve warm, or at room temperature. Enjoy! Click For More Great Recipes
This Honey Baklava Tart is a merging of cuisines. Italian Frangipane and Turkish Baklava combine to make a tender, luscious honey, pistachio and hazelnut tart. A truly special treat.
Making these cookies is rather like going back in time for me! This is one of my mother’s recipes that my family have enjoyed for as long as I can remember. (Even now, if you were to have a p…
For cake-maker and owner of Pudding Fairy Laure Moyle, it was her father’s sweet tooth and love of chocolate that steered her passion for baking. This chocolate, orange and frangipane tart is emblematic of her childhood growing up in France.
I was making a dessert for a client the other day to celebrate their anniversary when I started wondering if there was any anniversary for B. and I to celebrate soon. No first kiss, first dinner cooked together, no first trip anniversary in sight. Actually there is one soon…if I wrote real fast and everyday:…
This Honey Baklava Tart is a merging of cuisines. Italian Frangipane and Turkish Baklava combine to make a tender, luscious honey, pistachio and hazelnut tart. A truly special treat.
