Sweet tarts and pies

Apple and mixed fruit tarts

Though my Mum is not one for sweets (or so she’s always said, and we’ve always had our doubts), she bakes a remarkable tarte Tatin.

So it’s no wonder that, when faced with a glut of apples – or any fruit – I make shortcrust pastry and get baking.

Pear and cardamom Tarte Tatin

The guys at work don’t seem to mind.

The “standard” tarte Tatin is made with apples, but on occasion, I’ve made them with bananas, apricot or pears.

Classic apple tarte Tatin



Lemon tarts

I also make a tarte au citron that can be, or not, topped with meringue. I’m in the “not” camp, but if you want meringue, meringue you shall have!

I have no pictures to offer you, but I also love to make chocolate ganache tarts: a layer of dark or milk chocolate ganache covering a surprise (caramelised nuts, or bananas, or raspberries, or…) over a thin, crispy, lightly sweetened crust.


I enjoy making French-style fruit tarts, with glazed fruit over a layer of thick custard, like this rhubarb and custard pie:

Rhubarb and custard tart, blackcurrant glaze

I’ve also tried my hand at various styles of custard tart, such as the flan parisien or the very British, nutmeg-topped one:

Custard tart with nutmeg

I’ve had an order for 5 dozen of these tiny raspberry bakewells.  Long hours listening to the General Election returns well spent!

Bakewell tarts

And since I hate waste, I finished up the pastry and ground almonds with good results in a “tarte amandine” with … bananas.

Banana “tarte amandine”

Another leftover-induced bake, with the puff pastry that remained after I made Paneer pies:

Pasteis de nata, or Portuguese custard tarts

When it comes to tarts and pies, I can make the sizes that suit you: from the two-bite mince-pie size to the 30cm centrepiece, narrow or wide rectangular tarts. All pastries are home-made on demand.