Rhubarb & Custard Tart

A simple twist on this classic combination of flavours and, if like me, you grow our own rhubarb, a great way to use some of the abundance of these beautiful pink sticks during early summer. Cooked rhubarb can be frozen and used throughout the year Ingredients 1 pack shortcrust pastry3-4 sticks rhubarb – cut the…

Fig & Pistachio Frangipane Tart with Rosewater Cream

A simple take on a classic Bakewell tart, but with Middle Eastern influences for the pastry100g plain flour50g cold butter1 small egg Put the flour and butter in a food processor and whiz until they take on a breadcrumb like texture. Add the egg and whiz again until everything comes together into a ball. If…

Blackberry Tart with Mascarpone and Vanilla

It’s getting a little late now for foraging for blackberries, but if you are lucky enough to find some, or planned ahead and have a tub in the freezer, this is a simple and delicious dessert. it works just as well with raspberries, blueberries or plums. I’m not one for desserts. You can probably guess…

Apple Cake

This has become a favourite amongst work colleagues. A slim, moist, spicy apple cake that works well cold as a cake or warm with custard as a dessert and is a great way of using up unwanted eating apples. I can’t claim this to be mine as the recipe is from a magazine cutting kept…

Tahini Flapjack

Adapted (only very slightly) from master baker Dan Lepard’s brilliant Halva Flapjack recipe. The only changes I made were to add pine nuts and flax seeds and to use Agave Syrup in place of honey – mainly as I didn’t have any honey in the house at the time. The tahini gives the flapjack a…