Cinnamon and Cream 
Thinly sliced apples fanned over a silky almond cream filling in a buttery, crisp pastry shell, finished with a jewel-bright apricot glaze. This is the kind of elegant tart you see gleaming in Parisian patisserie windows, and it is far more achievable at home than it looks.
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A buttery pistachio-flecked shortcrust shell filled with lush vanilla pastry cream and topped with fresh, glossy strawberries. This tart is the kind of showstopper that looks like it came from a patisserie window but comes together beautifully in your own kitchen.
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A silky, bittersweet ganache filling steeped with real espresso sits in a crisp cocoa shortcrust, crowned with shatteringly crunchy candied hazelnuts. This is the tart you bring out when you want to genuinely impress someone.
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A buttery shortcrust shell filled with silky frangipane and topped with golden, caramelized pears – this tart is the kind of thing that makes people ask if you went to pastry school. It comes together with straightforward techniques and rewards you with something genuinely impressive.
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A deeply golden, fragrant tart filled with toasted walnuts suspended in a silky honey custard, all nestled in a nutty brown butter shortcrust. This is the kind of dessert that makes a kitchen smell like a bakery and a table look like a patisserie.
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A buttery chocolate shortbread crust cradles a silky maple-bourbon pecan filling with just enough smoky depth to make every bite feel grown-up and indulgent. This is the tart you bring to the table when you want people to ask for the recipe before they’ve even finished their slice.
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Bursting with jammy, tart blackberries tucked beneath a golden, flaky lattice crust, this pie is the kind of dessert that makes a kitchen smell like late summer. It slices cleanly, holds its shape, and tastes every bit as beautiful as it looks.
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A silky, vibrantly green matcha custard nestled in a nutty, ink-dark black sesame shortcrust – this tart is as stunning to look at as it is to eat. The earthy bitterness of ceremonial-grade matcha and the toasty depth of black sesame are a pairing you will come back to again and again.
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A buttery digestive biscuit base, lavishly spread with deep, golden dulce de leche, layered with sweet ripe bananas, and crowned with billowy whipped cream – this is banoffee pie as it was always meant to taste. It comes together without turning on your oven, making it one of the most rewarding desserts you can put on the table.
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These traditional British mince pies have a melt-in-the-mouth suet shortcrust pastry that shatters at the edges and stays tender through every bite. Fill them with good-quality mincemeat, dust with icing sugar, and you have Christmas in a bite-sized package.
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