From the original site: This is a fresh and nutritious raw pie, filled with spring greens such as wild garlic (ramsons) and with a crust made from soaked seeds. It’s great fur lunch but can also makes a delicious dinner, along with a leafy salad.

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From the original site: For the longest time a fruit tart was the ‘only’ tart I ever knew. It took me quite a while to understand what a tart was and more so the difference between a pie and a tart. I am not an ardent fan of pies but, tarts seemed something out of the ordinary. It might have been those beautiful colored fruits or the crumbly crust or just the custard filling – I am not sure – but there was that something about tarts that always kind of made me go “wow!” on them.

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From the original site: Googling brought me many matches, and since frangipane is something that I love using in dessert, this Honey Roasted Fig & Almond Tart proved its sublime worth!

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From the original site: …The apron and the pie both very charming with a promise of retro charm. The pie from a cookbook {Appetite For America} that goes even further, a trail that chronicles ‘meaty‘ chunks of American culinary history from the roaring twenties!!

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From the original site: Since my tea was for two, I didn’t need lots of food or huge portions. Mini would be the theme. Thankfully, the food came out wonderfully, and even more importantly, I learned that these recipes still taste pretty good at room temperature.

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From the original site: Sublime, sweet, seductive … words that can win over the most of us. Bittersweet chocolate paired with sweet scents of orange zest, topped with strawberries in a Digestive biscuit crust – eggless too. I think this might well be a dessert than can please one and all, chocolate lovers that is and tempt the non-lovers too!

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From the original site: So yours truly, the ‘queen of substitutes‘, kicked into action, and soon I had some rather delicious tartlet shells and equally delicious filling on hand. The filling was discovered by the ever hungry, prowling dieter in our home. When I told her it was relatively low fat, she began to steal spoonful after spoonful; the dog looking on as always!

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From the original site: It was one of those obsessive days, a ‘have to bake with plums’ sort of a day! Had a nice bag of pretty plums in the fridge, the last of the stone fruit season here in North India, and I was desperate to bake them into a ‘tart’ of some sort! The plums eventually found a happily ever after ending in this pretty and pretty delicious fruit bake – a Vanilla Almond Frangipane Plum Tart.

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From the original site: A Stone Fruit Tea Cake must be one of the best ways to use stone fruit in a cake this summer. Light enough to be a snack to satiate that grumbling in the tummy, yet indulgent enough to offer a light summer dessert if served with whipped cream or ice cream! 

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From the original site: …You will not believe how delicious this turned out to be!! Finger-licking good, and well set too. Chocolate and cherries, like chocolate and strawberries, are a combination made to please the spirit!

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