This authentic Canadian raisin butter tart recipe combines buttery pastry shells with a rich, gooey brown sugar filling made ...

Use the dough scraps to patch any cracks. Let the tart shell rest in the freezer for 10 minutes before baking. To prebake the shell, preheat the oven to 180°C and transfer the tart shell directly ...

Generally speaking, the recipes in this weekly column come from ... Transfer the frangipane into the tart shell and smooth to create an even layer. (You might have extra!) Arrange the apple ...

Plums, peaches, cherries, blueberries and more are delicious fillings for buttery, flaky tarts. For an unconventional twist, we love embellishing the crust with pistachios, and topping the tart ...

For this recipe you will need a 25cm/10in fluted loose ... add a scrunched-up piece of baking paper into the tart shell and fill with baking beans or dry lentils. Pop onto the preheated baking ...

To make this gluten free, you can find a gluten-free tart shell recipe (there is one from my chocolate ganache tart from last year's Christmas recipes.

The tart shells can be baked in advance. The filling shouldn’t be baked more than a couple of hours before serving, or it will make the shells soggy. Add and torch the meringue at the last moment.

This recipe is a great way to use up a bit of leftover ... Yes, you'll need to blind bake the tart shell to achieve a perfectly crisp — not soggy — crust. After you've nestled the dough ...