Posh Tarts: Over 70 recipes, from gorgeous galettes to perfect pastries

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To sum up, Frangipane is a sweet cream dessert filling. A simple mix of butter, sugar, eggs, almonds and almond flavouring. This custard based tart can benefit from other fruits and berries, not just rhubarb. I know rhubarb can be hard to find some places. Then I'd go for raspberries (no need to cook beforehand) or sliced poached pears. Pears and ginger are also really good together (hence why this ginger pear bellini works)! I'd add a touch of cardamom to the tart shell for this one. All Purpose Flour: The base of the shell. I have not tried substituting it with different flours, but I have seen a combination of all purpose flour and almond flour work with others.

But if you make me decide between a strawberry peach pie and a rhubarb custard tartlet, I am going to scream. First, make the pastry. Weigh the flour and diced butter into a bowl and rub them together using your fingers – grab a handful of the mix, then rub your thumbs over the rest of your fingers like a washboard until there’s nothing left in them and repeat. Keep going until they look like breadcrumbs. Alternatively, use a food processor. Step 3

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Julienne (thinly slice) the rhubarb to make nice strips. In a medium saucepan, combine sugar and water and bring it to a simmer. Once it is simmering, add the rhubarb strips. Browse this collection of impressive Michelin star desserts from some of Britain's greatest chefs to bring a little Michelin quality to your dinner party. There's no point spending hours in the kitchen to produce a stunning starter and a dazzling main course only to present your guests with a slab of Vienetta for pudding. For many people dessert is the main part of the dinner as it is, and even if you're not catering for quite such sweet toothed companions ending on something spectacular is the surest way of cementing your skills in the memory of your guests. Whisk eggs and sugar together until it has air bubbles, about 5 minutes. In a slow stream, while constantly whisking, add the heavy cream into the egg mixture. Rhubarb: The distinct flavor of rhubarb is impossible to replicate with another fruit. That sweet and tart combination is exactly what spring and summer are all about. That doesn't mean that other fruits won't be as delicious!

However, I really love this look and I will continue to make it with a lattice pattern.It's not a huge problem, it's just that some of your bites will contain a large piece of rhubarb, and some will not. Cut up your fruit for the top whilst the tarts are cooling slightly – resist the temptation to eat straight from the oven, as they will scald you badly. Once you’ve arranged the fruit beautifully on top, reheat your remaining jam and brush over the fruit to glaze. You can keep any remaining jam in sanitised jars. Simple to prepare, you can make a meal in moments with bought filo, puff or shortcrust pastry and a variety of topping ideas – or make your own pastry to be even more POSH. With easy-to-follow instructions and a photo for every recipe, Posh Tarts is a cut above the rest.

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Today's Retro recipe for School Jam Tart is a huge hit with all the family. Remember those large jam tarts the school cooks use to make? It is so-called after a town named Bakewell in Derbyshire. There are a few variations which have been produced from a traditional Bakewell Pudding, which is traditionally served warm and made with puff pastry. Pour into the prepared, par-baked tart shells(16-17)and bake for 50 minutes or until the custard has set (18). Set aside to cool completely before beginning with the rhubarb.

If you wanted to freeze, wait for the tart to cool completely after cooking. Put in a large freezer bag or container. If you are reheating the whole tart? Place on the middle shelf in a fan oven at 150°C fan / 170°C/ 325°F / Gas Mark 3 for 15 minutes.Let the unbaked tart shells chill before baking - so that the butter is cold when it hits the oven. Pour into the prepared, par-baked tart shells and bake for 50 minutes or until the custard has set. Set aside to cool completely before beginning with the rhubarb. To make the rhubarb pliable, we need to poach them a little in a sugar syrup. Julienne the rhubarb to make nice strips (20). In a medium saucepan, combine sugar and water and bring it to a simmer. Once it is simmering, add the rhubarb strips. All drama aside, these are the ingredients needed to make the perfect custardy, crumbly and rhubarby treat: