You could buy raspberry ... tart tin. Prick the base with a fork, then spread a layer of jam on the bottom and leave to chill in the fridge. Preheat the oven to 180C/160C Fan/Gas 4. For the ...

Spoon the frangipane into the chilled pastry, spreading it evenly. Top with the peaches and blueberries. Place tart on preheated tray and bake for 35 minutes or until filling is set and tart is ...

covering a layer of sweet but tart raspberry jam, on a crisp pastry base. The almond topping is better known as frangipane, which is made by combining butter, eggs, sugar and ground almonds.

I love adding a tart base to a crumble for extra crunch ... until they begin to break down. Add 400g rhubarb (trimmed and roughly chopped into 1-2cm pieces), turn up the heat and cook for another ...

Tender, buttery scones with the spring flavors we love the most.

Rhubarb is a perennial vegetable that is primarily used as a fruit in cooking. It grows best in full sun and fertile, well-drained soil. Rhubarb should not be harvested the first year it is ...

Unlike the tart green rhubarb, which is harvested during the summer months, Yorkshire forced rhubarb is grown in the dark, harvested by candlelight, super sweet and, of course, bright pink in colour.

Rhubarb is a favourite among British gardeners, with its delicious stalks and striking red and green colours. However, it's important to remember that while the stalks are edible, the green leaves ...

Or find more serious craft with a tart color wheel of house-pickled vegetables or a bowl of Gulf shrimp with vermicelli noodles with crispy garlic and char siu sauce. The patio overlooks the tiki ...