A recipe from ” The French Kitchen ” by Joanne Harris and Fran Warde. Many berries work well in this tart- use bilberries if you can find them, or blackberries, raspberries, tayberries or blackcurrant.
A baked cheesecake from Nigel Slater. Serve with whipped or pouring cream.
This is from ” The Independent Cook” by Jeremy Round.
This is from Sophie Grigson’s ” Taste of the Times”.
Baked fruit with a scone topping from Sybil Kapoor’s ” Modern British Food”. Serve with clotted or double cream, or perhaps mascarpone.