Lemon Almandine


I have been itching to make a tart ever since I got my new rectangular tart tin for my Birthday, and my new Pastry cookbook!

I have used a recipe for an almandine tart, but added some lemon flavourings to spice it up!


I loved this tart, it worked so well, and tasted delicious. The pastry is lovely and crumbly, and the lemon adds a great juicy finish to the frangipane.

We just ate this as it is, but I’m sure a dollop of creme fraiche or mascarpone wouldn’t go a miss!


I will be bringing this along to Fiesta Friday#103 this week hosted by Angie, and co-hosted by Sonal @ simplyvegetarian777 and Petra @ Food Eat Love . Happy Friday everyone!

Variations: You could use a different jam in the filling, or add some fruit into he frangipane. Raspberry would work very well!


Ingredients: Serves 6-8

The Pastry:

  • 250g butter
  • 125g plain flour
  • 50g caster sugar
  • zest and juice of one lemon
  • 1 egg


The Filling:

  • 2-3tbsp lemon curd
  • 100g butter
  • 100g caster sugar
  • 100g ground almonds
  • zest and juice of one lemon.
  • 2tbsp flaked almonds


To Make:

The Pastry:

Preheat the oven to 180C, and grease a 30m rectangular tart tin.

In a large bowl combine the flour and butter. Rub together into a fine breadcrumb like consistency. Mix in the lemon zest, juice and egg until the mixture comes together into a rough ball of dough. (You can add a little extra water or lemon juice if the dough won’t come together)

Turn out onto a clean, floured work surface and form into a rectangle. Roll out into a large rectangle, around half a centimeter thick.

Line the greased tin which the pastry sheet, pushing the pasty into the crevices of the tin. Trim off the edges and prick the bottom of the pasty win a fork.


Weigh the pastry down with baking beans or equivalent, bake in the preheated oven for 10-15 minutes.

Remove the baking beans and return to the oven for another 10 minutes to brown the base of the pastry.

Remove from the oven.


The Frangipane:

Cream together the butter and sugar until pale of fluffy. Fold in the eggs one at a time, followed by the lemon zest and juice, flour and ground almonds.


Spoon the lemon curd into the bottom of the blind baked pasty case, and sooth out into a thin layer.


Top with the frangipane and smooth out, then scatter over the flaked almonds.

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Bake in the preheated oven for 30-35 minutes until golden brown and cooked through.

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Remove from the tin and leave to cool on a wire rack.

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Transfer to a plate or cake stand to serve!


Pear and Dark Chocolate Frangipane Tart

Crisp pasty encasing a sweet almond frangipane, studded with thinly sliced pear, drizzled in dark chocolate.


This is my fourth bake-off themed post inspired by pastry week! On that episode the bakers had to make frangipane tart, and they all looked amazing! I have made them in the past, but Ive never paid much attention to making them look that pretty, so I wanted to have a go!

I decided to do pear and dark chocolate because I love the flavour combination. It was also really easy to make it look pretty with pears, its amazing how much difference arranging the fruit can make! When I’ve made a fruit tart before i haven’t paid much attention to the arrangement to the fruit, and it has never looked as good as this!



This actually a really easy tart to make, my pastry recipe is super easy as it doesn’t need chilling in the fridge (as long as you use very cold butter!), or weighing down with baking beans during the blind bake, and making a frangipane is really simple.

I have seen some recipes that recommend poaching the pears before baking them in the frangipane, but I added mine raw and they cooked beautifully in the frangipane so there is no need! so really tis is a minimum effort tart that looks like a lot more impressive than it really is, perfect if you want to impress!



I will be bring this along to share at Fiesta Friday#86, hosted by Angie. Happy Friday everyone!

Variations: You could use a different fruit in this tart, I’m sure raspberries would taste lovely, or maybe some plums.


Ingredients: Serves 8

The Pastry Case:

  • 150g butter
  • 270g flour
  • 30g icing sugar
  • 3-4 tbsp cold water

The Frangipane Filling:

  • 150g butter
  • 150g caster sugar
  • 2 eggs
  • 150g ground Almonds
  • 30g plain flour
  • 1tsp baking powder
  • 3-4 tbsp milk
  • Flaked almonds (for scattering)
  • 150g dark chocolate


To Make:

The Pastry:

Preheat the oven to 180C, and grease a loose bottomed tart tin.

Rub the butter into the flour and icing sugar, until it forms a fine bread crumb-like consistency. Then stir in the flour 1 tbsp at a time until the mixture comes together into a ball of dough.

Turn out onto a floured work surface, and roll out until half a centimeter thick. place into the tart tin, and press into the edges. Prick the bottom of the dough with a fork, and bake in the preheated oven for 15-20 minutes until just beginning to turn golden brown, then remove from the oven and set aside.

The Frangipane Filling:

Peel the pears, then cut them in half lengthways, and cut out the cores. Slice them into thin strips horizontally.

Cream together the butter and sugar until light and fluffy. Then fold in the eggs, one at a time. Fold in the ground almonds, flour and baking powder. Finally, mix through the milk.

Spoon the frangipane into the blind baked pastry case and sooth out. Arrange the pears on top, and scatter with some flaked almonds. Bake in the preheated oven for 30-35 minutes, until the frangipane is cooked through and has turned golden brown on top.

Remove from the tin and leave to cool, then drizzle with some melted dark chocolate. Cut into 8 slices and serve! Delicious with a dollop of mascarpone cream.


Raspberry and Mint Jam Tarts

Crispy pastry cases, flavoured with fresh mint, filled with tart, home made raspberry jam.


I made some jars of raspberry jam this week, and it just so delicious I wanted to use it in some desserts. I decided that jam tarts were the best way to show it off!

To make these a bit more special than a normal jam tart, I added some fresh mint to the pastry, which gives it a more sophisticated flavour.


These tarts were so delicious, it was hard not to eat them all in one go! I definitely recommend this recipe if your looking for a simple treat to make for some friends.

I will be bringing these along to Fiesta Friday #79 this week, hosted by Angie, and co-hosted by Loretta@Safari of the Mind and Jess@Cooking Is My Sport.Happy Friday everyone!

Variations: You could use any jam in the tarts, strawberry or blackberry would be lovely. The herb in the pastry could also be changed, thyme and lemon curd would be really tasty.


Ingredients: Makes 12 Tarts

  • 220g plain flour
  • 140g butter
  • 1 heaped tbsp icing sugar
  • 1 tbsp finely chopped fresh mint
  • 200g raspberry jam


To Make:

Preheat the oven to 180C and grease a 12 hole cupcake tray.

Rub together the butter and flour to form a fine breadcrumb like consistency.

Stir in the mint and icing sugar, then add the water 1 tbsp at a time until the mixture comes together into a ball of dough.


Turn out onto a floured work surface, and roll out to about 1cm thickness. Use a circular cutter to cut out 12 disks, press them into the holes of the cupcake tray and crimp the edges with the handle of a wooden spoon.



Fill each case with 1 tbsp of raspberry jam, then use a small heart shaped cutter to cut out 12 small hearts from the remaining dough. Place these ontop of the jam.



Brush the tops of the tarts with egg wash and bake in the preheated oven for 10-12 minutes until golden brown.


Remove from the tray, and leave to cool on a wire rack before serving.


Chilli Chocolate Tart

Cinnamon pastry case, filled with a rich, dark chocolate filling, flavoured with fiery ancho chilli, warming cloves and cinnamon 


I love chilli chocolate, but I have never attempted to make it, because I’ve heard too many horror stories about friends attempts that have gone disastrously wrong!
However, I came across a Tomisina Miers recipe for chilli chocolate truffles, and I have loved all of the recipes I have tried from her so far. Equipt with her recipe, I decided to be brave and trust her chocolate/chilli ratio!

I didn’t really fancy just making truffles, so I amalgamated the chilli chocolate truffle recipe with a Jamie Oliver recipe, for a salted chocolate tart.

And I must say I am SO pleased I tried this out because the tart was delicious! It was really rich and chcoclatey, but the added spices made it super exciting and exotic! I took this round to a friends for an afternoon treat and everyone really enjoyed it – although one person did stumble across a chilli seed at one point which looked rather painful, so make sure you grind the chilli up really really well! – If you need a dessert for a weekend dinner, then this would be a great recipe to try!

The tart can be served just on its own, as it so rich and flavourful, but I’m sure a dollop of double cream wouldn’t hurt!


Variations: If you aren’t a chilli lover, you could use half the amount of chilli for a more subtle flavour, or you could leave it out all together and just use sea salt flakes, like the original Jamie recipe.

Ingredients: Serves 10

The Pastry Case:

  • 250g plain flour
  • 50g icing sugar
  • 150g butter
  • 1tsp cinnamon

The Chocolate Filling:

  • 300g dark chocolate
  • 1 tbsp caster sugar
  • 300ml double cream
  • 1 dried ancho chilli
  • 1tsp cinnamon
  • 8 cloves


To Make

The Pastry:

Grease a 20cm pie dish, and preheat the oven to 180C

Combine the flour, cinnamon and icing sugar in a large bowl, then rub in the butter until the mixture resembles breadcrumbs. Mix in the water, 1 tbsp at a time, until the mixture comes together into a ball of dough.

Turn out onto a floured work surface and roll into a circle, about 5mm thick, and large enough to fit into the tin with an overhang. Transfer the rolled out pastry into the tin  and trim off the edges.

Bake in the preheated oven for 20-25 minutes, until the edges have turned a light golden brown colour. Leave to cool, then remove from the tin and place on a cake stand or serving platter.

The Chocolate Filling:

In a spice grinder, grind the ancho chilli, and cloves to a fine powder.

Heat the double cream in a pan until almost boiling. Remove from the heat and stir in the dark chocolate until completely melted and smooth. then add the sugar and spices, mix until evenly distributed.

Pour the chocolate mixture into the tart shell, and leave to set at room temperature for 3-4 hours before serving.

Once set, dust the tart with cocoa powder (using a cookie cutter to get the heart shape), and serve!


Cherry Chocolate Bakewell Tart

Crispy, chocolate pastry, filled with a layer of cherry jam, and a dark chocolate frangipane, topped with white chocolate decorations.


I’ve had a half full jar of cherry jam languishing at the back of my fridge for a while now, so I decided that this weekend I would have to use it up, and what better use for cherry jam than a bakwell tart!

A few years ago me and some friends stopped off at Bakwell after a day trip to Chatsworth Hall, and we all had a traditional Bakewell pudding. I was quite surprised at how different they were to the sickly sweet tarts, smothered in icing, that you can buy in most supermarkets and bakeries. So when I decided to make a bakewell tart,  I wanted to make something that was a bit more like the traditional one I had in Bakewell.

I couldn’t resist trying to mess with the recipe a little bit, and I thought that cherry and chocolate are such a good combination, that adding some cocoa powder to the pastry and frangipane must be a great idea, and I think I was right! The result is like a deliciously nutty cherry brownie, encased in crispy chocolatey pastry.



You could change the cherry jam to any kind you like, orange or raspberry would be nice, or you could exchange the jam for peanut butter!

You could also make a white chocolate version, by swapping the cocoa powder and milk in the frangipane with some melted white chocolate.



The Pastry:

  • 200g Plain Flour
  • 120g Butter
  • 1tbsp Icing Sugar
  • 1tbsp Cocoa Powder
  • 2-3tbsp Cold Water

The Filling:

  • 150g Cherry Jam
  • 120g Butter
  • 120g Caster Sugar
  • 150g Ground Almonds
  • 2 Eggs
  • 30ml Milk
  • 1tbsp Cocoa Powder

To Make:

The Pastry:

Preheat the oven to 180°C and grease a large tart dish.

Rub the butter into the flour until the mixture resembles breadcrumbs, then stir through the icing sugar and coca powder.

Mix in the water, bit at a time, until the mixture comes together in a ball.

Turn out onto a floured work surface and roll out as thin as possible, I usually aim for about a centimeter.

Transfer to pastry to the prepared dish and press into the grooves of the dish, trim off the overhanging edges and prick the bottom of the pastry with a fork.


Bake in the preheated oven for 15 minutes.

The Filling:

Cream the butter and sugar together in a large bowl, then mix through the eggs, one at a time.

Fold in the ground almonds and coca powder and milk.

Spread the cherry jam over the bottom of the blind baked pastry case, then pour in the chocolate frangipane mixture. Smooth until flat, and then bake in the pre-heated oven for 25-30 minutes.


Once cooked, remove from the oven and lave to cool.

Once the tart has cooled, transfer to a large plate or cake stand and decorate with some white chocolate shavings.


Salted Caramel & Pear Tart

Crispy, gingery pasty case, filled with sweet, sticky, salted caramel and topped with thin slices of pear.


My parents came to visit me this weekend so I decided to make a lovely tart that we could eat while they were here. I couldn’t make anything with chocolate as my Dad doesn’t like it (I know, weird!), so I thought I’d give a salted caramel tart a go.

This recipe for pastry is the one that I always use for tarts and pies, as it is really nice to work with and doesn’t break easiliy, making it much more amenable to being  rolled out thinly. I’ve used a recipe from the Primrose Bakery for the caramel filling, from their millionaires shortbread, but I have added a few tea spoons of salt.

This recipe turned out really well, and has been enjoyed very much by everyone who has tried it! The crisp gingery pastry works really well with the rich salted caramel and sweet pears, and it looks great, so would be a good finish to any dinner party!


Variations: This tart could be topped with another fruit such as apple, or topped with dark chocolate, for an even more luxurious finish.


Ingredients: Makes one medium sized tart

Pastry Case:

  • 200g Plain Flour
  • 50g Icing Sugar
  • 120g Butter
  • 1tbsp Ground Ginger
  • 3-4 tbsp Cold Water

Caramel Filling:

  • 115g Golden syrup
  • 125g Butter
  • 2 x 397g Tins of Condensed Milk
  • 2tsp Sea Salt


  • 1 and ½ pears, sliced thinly
  • Sea Salt flakes

To Make:

The Pastry:

Preheat the oven to 180°C and grease a medium sized tart tin.

In a large bowl, rub the butter into the four, ginger and icing sugar, until the mixture forms a bread crumb like consistency.

Pour in the cold water, 1tbsp at a time, until the mixture forms a ball of dough.

Turn out onto a floured work surface and roll out into a large circle as thin as possible.

Transfer the rolled out dough to the prepared tart tin and trim off the excess pastry.

Prick the bottom of the case with a fork, and transfer to a pre-heated oven, bake for 10-15 minutes, until just golden.

The Salted Caramel Filling:

While the pastry is blind-baking, make the caramel filling

In a large pan, combine all the ingredients for the salted caramel.

Cook over a low heat, stirring constantly, for about 10-15 minutes, or until the mixture reaches 100C and starts to bubble.

Pour into the pastry case, and bake in the pre-heated oven for 15 minutes, or until it has thickened and turned a golden brown colour.

The Pear Topping:

Place the thinly sliced par over the cooked caramel and arrange in a radial pattern.

Put the tart back into the pre-heated oven for 5-10 minutes, until the pear is cooked and caramelised.

To Serve.

Remove the tart from the oven and leave to cool, before sprinkling over some sea salt flakes.

Slice and serve, on its own, or with a dollop of crème fraîche.