Food science writer Harold McGee explains that “pie” in medieval England referred to “a dish of any sort — meat, fish, ...

It’s exceptionally light, with milky-sweet ricotta balanced by tangy, brightly hued fruit preserves. The base is a tender, ...

This lemon cheesecake tart is a simple dessert that delivers big flavor without fuss, making it ideal for spring entertaining. It blends the creamy richness of a baked cheesecake with the ...

Simmer for 3 minutes. 2. While simmering, add lemon juice to separate container that is large enough to fit 2 liters. 3. Strain cream mixture into the container with the lemon juice. Stir briefly ...

This zesty lemon meringue tart has a buttery crust, tangy filling, and a golden, fluffy Swiss meringue topping. TOP TIP: You can bookmark this recipe and save it for later. Tap on the bookmark ribbon ...

Delia Smith, the legendary chef known for her classic and straightforward recipes, claims to have perfected the ultimate lemon tart. Delia has honed hundreds of recipes, including her lemon tart ...

There's nothing that comes close to this tart, with it's creamy custard and a sweet and tangy lemon topping. TOP TIP: You can bookmark this recipe and save it for later. Simply tap on the bookmark ...

Legendary chef Delia Smith, known for her classic and straightforward recipes, has revealed her perfect method for creating the ultimate lemon tart. This dessert is a delightful way to end a meal ...

Whichever recipe you choose, there’ll be something to hit your sweet tooth. From a classic lemon tart with a zingy curd and buttery crust, to a juicy peach pie, there’s a sweet tart for everyone.

Why This Recipe Works Most lemon tart recipes feature butter in both the crust and the filling, but here we use extra-virgin olive oil instead. It makes the crust a snap: Just mix the flour ...

This perfect-for-pastry-week recipe uses a ... a fluted tart tin and baking weights or beans. Poach the pears: Put the pears, sugar, vanilla pod and lemon juice in a pan. Pour over about 700ml ...

One of the first tarts we had on the Tarts Anon menu was the lemon and rhubarb tart (see the variation below). It was insanely popular, but people still asked for a plain lemon tart.