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…

Simple Asparagus Tart

The disappointingly short English asparagus season is upon us once again and everywhere I look I see recipes for asparagus – grilled, baked, boiled, in risotto, in quiche, with pasta. Although this is hardly the most original recipe ever invented it is very simple, quick to make and delicious served alongside new potatoes and and…