Pie and tart recipes tested at home - classic apple pie, Pastel de Nata, and Tarta de Santiago, with practical tips on pastry, filling and baking.
Flaky laminated pastry shells pressed by hand into tins, filled with a silky custard scented with lemon and cinnamon, and baked at maximum heat until the tops blister and char in dark, caramelized patches - the real Portuguese custard tart, made from scratch.
A golden, deeply spiced apple pie with a buttery homemade double crust and a proper woven lattice top - made from scratch with a mix of tart and sweet apples that hold their shape and taste like autumn in every single slice.
A centuries-old Spanish almond cake from Galicia - naturally gluten-free, intensely nutty, fragrant with lemon and cinnamon, topped with sliced almonds and a generous dusting of powdered sugar. Five ingredients, one bowl, no flour.