Strawberries and Cream Tartlettes

The hints of orange & spice are a perfect taste counterpoint in these seasonal canapés. I’ve suggested making strawberry compote, but you could of course use your favourite shop-bought jam to make it even easier.

Adding a whipped cream garnish makes these the perfect bite-sized British summertime treats.

Makes: 30 canapé-sized tartlettes (see Kit footnote for larger sizes)
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Nussecken

I recently bought Luisa Weiss’s ‘Classic German Baking’ and wanted to make this very popular German treat. But, I lacked the main ingredient of these hazlenut bars; so I used what I had to hand – pecans. (The original recipe says you could use almonds or walnuts instead of hazlenuts.)

These are the most luxurious and posh gluten-free flapjacks you’ll eat.

Makes: up to 24 bars depending on size
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Cherry Frangipane Tart

My Raspberry Frangipane Tart is crustless and is an easy way to dive into a ground almond-based tart. This one, though, uses fresh cherries and has a zesty gluten-free pastry crust.

Make the most of the fresh cherry season by pairing them with almonds and nutmeg (all are perfect taste partners). My frangipane mixture adds GF flour so is more cake-like, and makes a delicious treat.

Serves: 12-16
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Strawberries and Cream Tart

Tis the season for strawberries, and pairing them with cream is just classic. A hint of lime & pepper adds an invisible touch of luxury to a special tart.

I combined this mousse recipe with my own other mousses, and created a crusted tart with a fluffy, summery attitude.

If you prefer to serve the mousse on its own without a pastry crust, see the last footnote.

Serves: 12 – 16
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Italian ‘Winemakers’ Cake

I saw a recipe in a local newspaper and researched further as I’d never heard of using grapes in cakes. It turns out this is a traditional rustic Italian cake, usually made with the remains from the wine harvest.

I’ve combined elements from loads of different recipes and added my own twists to make this GF cake – perfect with tea (or wine!).

Serves: up to 24 depending on tin/portion size
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Rhubarb and Custard Tart

Tis the rhubarb season, and everyone loves a bit of crumble with custard. So I’ve made a full-size, GF tart with a nutty crust, soft & sweetened rhubarb both chunked and in a sauce, with a luxurious baked custard. You like cream with your crumble? You can add that, too!

The nut crust is gluten-free and dairy-free; the custard uses cornflour so is also GF.

Serves: up to 16
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Marbled Cheesecake Brownies

Since I personally don’t have much of a sweet tooth, I’ve held off on making brownies. But a special occasion crowd requested them, so I turned to Rachel Allen whose recipes always work.

I’ve made them GF, scaled up for a larger tin, and added a hint of coffee, chilli, & spices for a more grown-up brownie, and to modulate the sweetness. The chunkiness of the chocolate makes these quite moreish.

Makes: 30+ depending on size
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