À Table avec Josie

Pâtisserie et desserts

Desserts, tarts and creams, measured for home ovens

Classic fruit tarts, tender butter brioches and rich custard creams, each with exact gram weights, chilled butter temperatures and visual crust benchmarks.

View dessert recipes

A closer look

Golden crusts, piped creams and sliced fruit

Textures and finished desserts to guide the eye before you bake.

Overhead editorial food photograph of a golden fruit tart with gl
Close detail of a buttery sablé cookie with a fine crumb and cris
Piped vanilla crème pâtissière swirled into a shallow tart shell,
Freshly baked butter brioche loaf sliced open to show an airy cru
Seasonal cake with fresh berries on a sage-green plate, overhead
Close texture study of flaky pastry layers with melting butter, s

Baker's notes

Cold butter, rested dough, steady oven

Keep butter cold enough to hold its shape, which keeps tart pastry crisp and flaky. Chill the dough for at least one hour before rolling so it does not shrink in the tin.

Bake until the crust is deep golden at the edges and the centre is set. A pale base means the oven was not hot enough; check with an oven thermometer before adjusting the recipe.