ExplainersHow to make crostataA perfectly flaky crust and tart filling makes this blackberry and apple crostata recipe an Italian dessert worth the effort.Now to love|Feb 15, 2024
Chefs' RecipesNeil Perry and Richard Purdue's baked blueberry cheesecakeChef Neil Perry says it's hard to beat a good cheesecake. Truer words have never been spoken.Now to love|Sep 21, 2021
Browse All RecipesRhubarb and berry LinzertorteOur take on the Austrian pie, all crumbly pastry and jammy insides.Now to love|Jun 01, 2021
Browse All RecipesMiso caramel apple pieMiso for a pleasant salty hit in the filling, and sake for a snap-crisp, feather-light texture to the crust.Now to love|May 20, 2021
Browse All RecipesA pastry chef's guide to making sfogliatelleAlistair Wise of Hobart's Sweet Envy demystifies the making of these revered Italian pastries, his favourite Easter treat.Now to love|Apr 01, 2021
Chefs' RecipesGin and lime tart with confit cumquatsThe juniper-ry notes of gin and the tart flavours of lime work beautifully in this boozy dessert.Now to love|Jun 17, 2020
Chefs' RecipesFlour and Stone's Paris-BrestThe choux-pastry dessert that's dressed to impress.Now to love|Jun 15, 2020
Chefs' RecipesNapier Quarter's frangipane tart with orange and sweet labneA versatile tart that's best made with seasonal fruit, and served with homemade jam.Now to love|Dec 16, 2019
Browse All RecipesHow to make (and say) kouign-amannIn the grand tradition of French pâtissiers, Catherine Adams makes the classic buttery Breton pastries - a piece of cake once you know how.Now to love|Sep 13, 2019