Pastry

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If it has pastry round it, sooner or later it will end up here. The recipies below will build over time so please be patient. Why not bookmark this page so that you can easily come back often?

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• Apple and Almond Tart
  
  This is a French apple tart with a difference. You will need about 200g of sweet crust pastry. Either your own or store bought, the real treasure is the filling
• Apple Pie Filling
  
  This is a useful little apple recipe to have because it is so versatile. You can use it to fill a tart, a pie or wrap in filo pastry
• Banana Souffle
  
  Come on, be a legend, make a banana soufflé for dessert and watch your credit rating soar. Don’t run away. You won’t believe how easy this is and it’s foolproof
• Brandy Snap Paste
  
  You may never want to make a brandy snap, you may not even know what it is, but this paste, once cooked, can be formed into practically any shape, including cute little baskets to serve desserts in
• Cherry Tart
  
  You can make your cherry tart with fresh cherries and home-made sweetcrust pastry if you like, or you can create a quick and easy dessert by following my cheat recipe
• Choux Pastry
  
  Choux pastry is what chocolate éclairs are made from and so, too, are profiteroles. Few people make it, and yet it is the easiest pastry of all to master. The trick is to work quickly
• Lemon Meringue Cheesecake
  
  Turning a lemon meringue pie into a cheesecake is as easy as adding some cream cheese to the filling. So this is really two recipes in one. Leave out the cheese and you have the original pie.
• Lemon Meringue Pie
  
  This is an alternative to my basic lemon meringue pie that uses condensed milk in the filling. Here we use cornflour (cornstarch) instead, although the rest of the ingredients are pretty much the same, as is the cooking method
• Macadamia Pie
  
  This is one of those last minute desserts which presupposes you have macadamia nuts on hand, as well as a frozen pie crust. Given that is the case, surprise guests by producing this in minutes from the microwave
• Pumpkin Pie
  
  Pumpkin pie is very much an American recipe, but it has proved popular elsewhere and what I give here is an Australian version of this iconic dish
• Quiche Lorraine
  
  If there are such things as much mutilated dishes in the restaurant trade (and there are!), Quiche Lorraine would have to figure right at the top of the list
• St.David's Quiche
  
  On the whole, quiche has become a travesty of its original self, turning up in wine bars and coffee shops as a stomach-clenching slab of something cold and indifferent
• Tarte Tatin
  
  Tarte Tatin is one of those recipes that helps to authenticate any restaurant holding itself out to be ‘French’. It’s the upside down apple tart from Normandy