This elegant tart is just the thing to serve for dinner on a chilly night. The rich, cheesy filling is packed with sweet cubes of butternut squash and savory shallots.

Mix well, then pour the custard over the blueberries in the tart shell. Bake in the oven for 25 minutes. Serve the tart in slices with the reserved warm blueberries.

Put your tart shells, still frozen, on the tray and fill a good 3/4 of the way. I say still frozen because I have found when they are defrosted the filling leaks through the pasty, not ruining them, ...

Zucchini isn’t just for savory dishes—it works surprisingly well in sweet recipes too. If your garden is producing more than you can keep up with, baking is a great way to use it up. Its mild flavor ...

In a food processor, combine the 1 1/2 cups of flour with the candied ginger and salt and pulse to mix. Add the butter and pulse until it is the size of small peas. Sprinkle on the ice water and ...

Ingredients 400 g butter, diced, room temperature 200 g icing sugar mixture 2 g vanilla extract 50 g egg yolks (around 3) 25 g whole egg (½ an egg) 500 g plain flour (plus extra for dusting) 100 ...

This maple walnut cake recipe, is a maple syrup cake that also uses maple sugar, for maximum maple flavour. 'Break a promise': GOP senator swore at Trump in heated exchange over bill Olivia Munn ...

Follow the method for the basic recipe until just before adding the wet ingredients to the dry. Add nuts and berries to the dry ingredients. Add the wet ingredients and mix through. Spoon the batter ...