I love the concept of a galette, its basically a fool-proof way to make a misshapen pie. This recipe is so simple but serves up something that is oozing deliciousness, with the sharpness of the rhubarb.
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A short butter pastry filled with juicy wild blackberries and infused with aromatic cinnamon and citrus lemon zest. Pastry can seem a bit daunting to many but this recipe is very easy to make. It’s a simple method, creaming all the ingredients together with a mixer and chilling in the fridge, so that it’s lovely and crumbly.
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Toffee apples for grown-ups, the tarte tatin is all about the flavour of the fruit – crisp pastry, firm, juicy apples and that sweet, buttery caramel topping, holding the whole lot together.
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This is absolutely the best homemade apple pie you'll ever make! It has a flaky, buttery crust and a tender, lightly-spiced apple pie filling.
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I experimented with this recipe so many times in my little kitchen in London to get the perfect result. It’s such an easy recipe to make, but you need to follow the steps to make it perfectly
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Plums are the fruit of autumn! This is so delicious and so much more simple to make than it looks!
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My version of the classic American Key Lime Pie, which traditionally uses limes from the Florida Keys and has a crumbly biscuit base! Yum!
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Crumbly top and buttery bottom, with delicious sweet rhubarb swimming in the middle, absolute heaven!
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This is my favourite dessert to make for serving on a Sunday after a big feast of roast lamb! Don’t be nervous about making pastry, just chuck the ingredients in a food processor, pulse and roll.
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These galettes are so easy to make. Once you have prepared the pastry, it is only a matter of spooning the rhubarb in the centre and popping them in the oven. At other times of the year, you can substitute whatever fruits are in season, such as apples or peaches, for the rhubarb.
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