Browsing: Pies and Tarts
Frangipani Tart
This aromatic tart is named after the frangipani, a tropical plant noted for its fragrancy; its oils are used to make perfume.
A School Custard Tart
This tart is for those who like to raid the fridge late at A night. Condensed milk was invented in Victorian times and travelled the world during the days of…
Bilberry ‘Mucky Mouth’ Tart
For many centuries, mint, an important ingredient in this tart – was believed to be an aphrodisiac, but it is included here because it highlights the delicate flavour of the…
Cherry Tart
Cherries became very popular in Britain towards the end of the Middle Ages, although the Romans had cultivated them much earlier, and they were very common in monastery gardens. They…
Fresh Herb Tart
This really delicious fresh herb tart is a modern attempt at recapturing the sumptuous mix of herbs that characterised the gardens of the fourteenth and fifteenth centuries. In those days,…
Wheat free Greengage and Almond Tart
This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.
Wheat free Plum Frangipani Tart (Gluten free)
This recipe is Gluten free, Wheat free and Dairy free.
Tarte l’Oignon
A Lyonnais tart, which is similar to a quiche, made with sweet caramelised onions.
Quince Custard Tart
The quince was well known as early as the sixth century A. BC, and was prized by the Greeks, Romans and Arabs. There are many myths about the quince, many…
Raisin, Orange and Cinnamon Tart
This is a simple tart which is easy to make and offers a welcome break from some of the more indulgent tarts described elsewhere in this book. In earlier times,…
Raspberry Cream Tart
In many tarts and pies using fresh fruit or dried fruit, it was common to make a hole in the lid towards the end of the cooking. A cream custard…
Yorkshire Curd Tart
Well known throughout Yorkshire in tea rooms, bakeries and butchers, Yorkshire Curd Tart has become an institution. In shops, it is sometimes sold in the form of tartlets, sometimes with…
Salmon and Herb Tart
Those who bemoan the ready availability of salmon should have sympathy with the northern medieval peasant apprentices, who were so fed up with it that they pleaded for no more…