Filo Fruit Tart

Rick Stein went to Thessaloniki and adored the fresh peaches which were in season, and made a lovely pie (his BBC series of Long Weekends might not still be available to view).

It’s autumn now, so I’ve substituted apples and pears, but any fresh (or tinned/frozen) fruit would be absolutely fine. This is the easiest posh pud I’ve ever made.

Serves: up to 10
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Frozen Berry and Frangipane Tart

I’ve described why I like using frozen fruit in my Lemon & Frozen Berry Cake recipe. Although I have a Cherry Frangipane Tart, tis not the season for fresh berries so I’ve revamped that recipe.

Here, a layer of defrosted frozen berries hides under the cake-like frangipane filling, with a suggested garnish of berries to show what goodies are underneath.

Serves: 12-16 depending on portion size
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Toffee and Chocolate Bites

My 24-hole canapé tin gets pulled out whenever I want to do something elegant and special. Some supermarkets offer Toffee Bakewell Tarts and that got me going to develop this recipe.

Gluten-free shortcrust pastry with chocolate ganache and toffee will always be a winner. Garnish with whipped cream for an extra indulgence, although these are mighty rich as-is.

Makes: up to 60 bite-sized canapés (see Kit footnote for larger sizes)
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Moroccan-Spiced Roasted Vegetable Tart

Pastry is easy, and this version using roasted parsnip is as easy as my other pastry recipes. There’s a crossover between the pastry and filling steps, but doing it all together means less preparation time overall.

The roasted parsnip pastry (thanks Steph!) is filled with layers of roast veg, chickpeas, spinach, and more, for a hearty and warmingly-spiced vegetarian main meal.

Serves: 10-12 as a starter, 4-6 as a main meal
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Gooseberry Fool Canapés

Gooseberries are ‘the other summertime fruit’ (strawberries being the British number one). I love one-bite-sized canapés to serve a crowd, and this gluten-free recipe softens the natural sharpness of gooseberries with spices and caramel.

This is the classic British fool: a gooey, sharp-sweet, perfectly-balanced treat (the pix are horrorshow; everyone loved the taste).

Makes: 36 canapé-sized tartlettes (see Kit footnotes for larger sizes)
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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: 36 canapé-sized tartlettes (see Kit footnotes for larger sizes)
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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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