Maison Patisserie

This galette is a perfect way to quickly make use of summer fruits you don't even have to spend time pushing pastry into a tin! just place the fruit on top, fold and bake. I have used golden caster sugar and glazed the tart with honey as these flavours pair well with nectarines. The puff pastry makes for a flaky pastry crust and with the addition of milk and sugar the crust becomes extra golden and crunchy. Ingredients: 1 quantity rough puff pastry 2 nectarines, sliced 100g w

This summery classic is made up of three delicious components: buttery shortcrust pastry, zingy lemon curd filling and thick cloud like meringue - YUM. Despite having three different components this recipe is straight forward and can be made using most of your everyday cupboard ingredients so its definitely worth a try. The key to this pie is using the freshest lemon you can find for the best lemon flavour. Serves 8 Ingredients: 1 quantity short crust pastry For the Lemon fil

Ingredients: For the biscuits: 180g of plain flour 100g caster sugar 100g unsalted butter 1 medium egg Zest of 1 lemon For the lemon drizzle: Juice of half a lemon 35g icing sugar Method: Pre-heat the oven to 180°C/fan 160°C/gas 4. Line a baking tray with grease proof paper or a Teflon. In a large bowl cream the butter and the sugar together until light and fluffy then beat in the egg until fully incorporated. Stir in the lemon zest. Beat in half of the flour then work in th

This apple and blackberry pie is perfect for using up all of that fresh summer fruit! Its super simple as everything is just baked in the buttery shortcrust pastry case and the rest of the magic happen in the oven! This pie comes out golden brown, crisp and filled to the brim with tart berries and fresh apples surrounded by a beautiful sweet sticky fruit syrup - delicious! Serves 8 Ingredients: 1 1/2 quantity shortcrust pastry 4 large brambley apples 200g blackberries 180g g

I am missing summer and these fresh plums! these are sweet and delicious fresh but also taste amazing cooked. Strictly speaking these aren't classic petit fours, these are my own little creation made up of a flaky, buttery pastry base, sweet almond paste (not marzipan) and a plum sat proudly in the centre. By cooking these delicate plums the skin shrinks away leaving a bright, glossy yellow and red top, filled with sticky plum syrup and almond. I have chose to use a little sp

This pavlova has a thick fluffy marshmallow-like center all encased in a crisp bright white meringue shell, the key to this is to not rush the baking process and be patient so thta the meringue keeps its white colour. I have used the sweet and simple combination of fresh strawberries and strawberry sauce with smooth vanilla cream, to create a light, refreshing but indulgent summer dessert. Ingredients: For the pavlova: 4 medium egg whites 280g caster sugar 1/2 tsp cream of ta