The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast. Cut the puff pastry in two, with one half slightly larger than the other. Roll the larger half ...

Puff pastry is the perfect vessel for showing off the intense fruit in this elegant tart of peaches on a bed of frangipane with a basil-lime glaze Summer fruit puddings, for me, are all about ratios.

To be honest the majority of the time, I don't like Martha Stewart recipes as they are usually unnecessarily complicated but I happened across this incredibly easy Martha Stewart recipe for a quick ...

Place 1 cup flour in a medium bowl and use a pastry blender to cut in ½ cup softened butter (or pull 2 table knives through ingredients in opposite direction), until mixture resembles coarse crumbs.

Resembling something glorious between an almond croissant and a handheld fruit pie, these flaky pastries put an apple-y twist on bear claws. Classic ones use Danish dough to encase a frangipane ...

1. Melt 1/4 cup of the butter. Pour 2 tablespoons of the melted butter into an 8-cup pan; brush the butter over the pan sides and bottom. Mix together the jaggery, cinnamon, nutmeg, and almonds. 2.

Juicy ripe strawberries make a refreshing topping for this rich, buttery tart from London's The River Café. At the restaurant, the pastry dough is chilled and coarsely grated into the tart pan, then ...