Grease a deep 18cm/7in loose-bottomed fluted flan tin with butter. Remove about 150g/5½oz of pastry from the main ball and set aside for the lattice top. Roll the rest of the pastry out thinly on ...

But do not make the pastry too wet — it should come away cleanly from the bowl. Flatten into a round and wrap in parchment paper and rest in the fridge for 15 minutes. Line the flan ring.

Transfer the pastry to a rack to cool. 5. Assemble the Tart: In a large bowl, whip the cream to soft peaks. Add the granulated sugar and Grand Marnier and whip the cream until firm. Spread the ...

This tart is a sweet treat that uses ingredients you might already have in the kitchen, such as cornflakes, golden syrup and jam. To make the pastry, combine the flour, butter, icing sugar and ...