Individual Fruit Flans
Roll out the pastry (Pate Sucree) on a lightly floured surface and cut out ten 12 cm (5 inch) circles with a plain cutter. Use to line individual… Read More »
Pear Tart
Roll out the pastry (Flan Pastry) on a lightly floured surface and use to line a 23 cm (9 inch) loose-based fluted flan tin. Bake blind at 200°C (400°F) mark… Read More »
Glazed Nut Flan
Roll out the pastry (Pate Sucree) on a lightly floured surface and use to line a 22 cm (8 1/2 inch) loose-based fluted flan tin. Chill in the refrigerator… Read More »
Bakewell Tart
Roll out the Flan Pastry on a lightly floured work surface and use to line a 23 cm (9 inch) shallow pie plate. Knock up the edge of… Read More »
Spinach and Garlic Tart
Roll out the Pastry on a lightly floured surface and use to line a loose-based 23 cm (9 inch) fluted flan tin. Cover and chill in the refrigerator… Read More »
Goat’s Cheese and Watercress Tart
Roll out the Pastry on a lightly floured surface and use to line a loose-based 23 cm (9 inch) fluted flan tin. Cover and chill in the refrigerator… Read More »
Mediterranean Tartlets
To make the pastry, sift the flour into a bowl with a pinch of salt, then rub in the butter until the mixture resembles fine breadcrumbs. Stir in… Read More »
Tarte Provengale
To make the Provencale pastry, put the flour and salt in a bowl. Make a well in the centre and add the egg, olive oil and 30-45 ml… Read More »
Rich Leek Tart
Roll out the Pastry on a lightly floured surface and use to line an oiled 23 cm (9 inch) spring-release cake tin or a very deep flan tin…. Read More »
Three Cheese Aubergine Tart
Roll out the pastry and use to line a 5 cm (2 inch) deep, 23 cm (9 inch) fluted flan tin. Bake blind for about 20 minutes until set… Read More »
