The desserts of the Campania tradition are always the most indulgent. Walking through the streets of Naples between a rum baba and a slice of Pastiera, or migliaccio, it's a must to leave some space ...

All turned out delicious and I learned a huge amount, but it was his advice on making shortcrust pastry that really opened my eyes – and will hopefully save me from ever making anything tough or ...

Wrap the pastry dough in baking parchment and place into the fridge to firm up for about two hours. Heat the oven to 180˚C/ gas mark 4. Grease and flour a loose base tart tin. I use one that is ...

What is the most rustic and simple homemade dessert that has always delighted the snacks of both adults and children? The ...

This is a quick and easy recipe for shortcrust pastry. If you're new to making pastry, you won't believe how simple it can be. You can make it by hand or in a food processor. The secret is to ...

There is an old cooks' saying that people with cold hands are good at making pastry. Shortcrust, puff pastry and their relatives need to be kept cool for best results. This means chilling the ...

This pastry is much easier to roll out, and acts almost like the real thing. You may get a little cracking, but hardly any. You can line flans and tarts now using the normal way of rolling out pastry.

First make the shortcrust pastry. Sieve the flour and salt into a bowl, cut the butter into cubes and rub into the flour with the fingertips. Keep everything as cool as possible; if the fat is ...