Desserts don’t have to be complicated to be elegant. The Raspberry Almond Tart is a perfect example of how a simple re ...

Dessert: A nice mix between sour raspberries and a smooth almond cream Preparation: Step 1: Line the pan with the pie crust ...

A raspberry almond tart is a timeless dessert, highlighting the perfect pairing of raspberries and almonds. The crust is ...

Cut off the corners to make a circle. Press the pastry into a 10-inch tart pan with a removable bottom. Trim the excess pastry. Prick the pastry thoroughly with a fork. Place a piece of aluminum ...

Spoon the raspberry jam into the par-baked pastry case, spread evenly. Gently spoon the cake batter on top, making sure there are no gaps in the tart for the jam to escape. Smooth the top of the ...

You could buy raspberry jam to cheat this tart a little, but it’s definitely worth making the pastry from scratch. For the jam, put a small plate in the freezer. Place about 250g/9oz raspberries ...

You will need to leave plenty of time to bake the tart cases blind and for the crème pat to cool. Equipment and preparation: You will need eight 10cm/4in loose-bottomed metal tart tins and baking ...

Raspberry and lemon tarts are one of my all-time standbys as I always have frozen berries on hand. The raspberries, of course, can be replaced with other berries. If it’s easier, make one large ...

Or make a lemon filling (see note). Use whatever size tart tins you have, use smaller tins if you wish to make more tarts, or cut out pastry into thin rounds, cook as you would shortbread biscuits ...