Roll the pastry over the filling and seal it by scoring ... Add the prunes and dried fruit and allow to bubble gently until it is reduced and becomes pulpy. Stir in the chopped nuts.

Roll out the pastry on a lightly floured work surface ... Scatter the strawberries on top of the rhubarb, then sprinkle the fruit with the 2–3 tablespoons of sugar. Fold up the pastry edges ...

Fruit Tartlets with vanilla pastry cream are like little bites of ... Preheat the oven to 350°F (180°C). Roll out the dough to about ⅛ inch thick. Cut circles using a round cookie cutter ...

Roll out the pastry, line the tart tin with it ... moderate 180°C and continue cooking for 15-20 minutes, or until the fruit is tender and the frangipane is set in the centre and nicely golden.

Leave the fruit mix to go cold, mix in the mascarpone (if applicable), then chill the mixture. Preheat the oven to 200C/400F/Gas 6. On a lightly floured work surface, roll out the pastry to a ...

Oil each piece and make into 2 piles of 3 (rest for 15 mins). Roll each pile into a long piece of pastry to about 5mm thickness. Using your hands gently stretch the pastry working around each side ...