A showstopper pear and almond tart with a subtle hint of ginger. A great option for entertaining as it can be prepared in advance. Serve with a dollop of crème fraîche or good quality ice cream.

This pear and almond tart with swirls of melted chocolate marbled through it is served either warm or cold in generous wedges with a dollop of cream. You will need a 26cm/10½in loose-based fluted ...

Preheat the oven to 180°C/Gas Mark 4. Line the flan ring and bake blind for 20-25 minutes. Meanwhile make the almond filling. Blanch the almonds in boiling water, remove the skins and grind in a ...

Celebrate Valentine’s Day with a dessert that’s as beautiful as it is delicious! 💕 Chef Jean-Pierre shares his elegant ...

Try our selection of easy-to-make almond-based desserts! Delight in the Spiced Almond Tart, a perfect weekend treat packed with nutrients. Or savor the Grilled Almond Burfi, a quick, healthy ...

Wrap it in clingfilm and refrigerate for at least 30 minutes or up to 1 hour, to allow it to rest and firm up. 3 Roll out the rested dough to fit a 30cm greased tart dish. Line the bottom and sides of ...

Next poach the pears and allow to get cold. Preheat the oven to 180°C. Roll out the pastry, line the tart tin with it, prick lightly with a fork, flute the edges and chill again until firm.

Use ripe pears for this tart which is best served with vanilla ice cream. The recipe makes 2 tarts to serve 6-8 each but the recipe is easily halved to make 1 tart.