Thanks to premade tart shells and no cooking needed, these mini raspberry tarts come together in just five minutes and are a ...

Cream the butter well and then just stir in the sugar and ground almonds (don’t over beat or the oil will come out of the ground almonds as it cooks). Put a teaspoon of the mixture into 24 small ...

These colourful raspberry curd tartlets add to the festive vibe. The berries have shown an exceptional flavour so far this year and that should only get better as the weather warms up. I usually ...

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 ...

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 ...

When it comes to holiday baking or treating yourself to a little sweetness, Raspberry-Filled Almond Snow Cookies stand ...

Trim the excess pastry from the edge of the tart tin. Carefully spread the raspberry jam evenly over the pastry base. Lightly crush 3-4 of the raspberries in a small bowl and scatter the crushed ...

Served warm or at room temperature, these tarts are best eaten on the day they are made as the pastry does not remain crisp. Serve for afternoon tea or as a dessert with whipped cream flavoured ...

Press into the frangipane over the surface. Bake for about 20 minutes. Mash the raspberries and honey roughly together and fold into the cream. Serve on the side of the warm tart.