Bake a press-in shortbread shell, fill it with black currant curd, and chill 3 hours. A sliceable, make-ahead tart for tea or dessert.
Category: Fruit Forward Desserts
Mustikkapiirakka: Classic Baked Finnish Blueberry Pie
Bake a mustikkapiirakka with a buttery press-in crust, juicy blueberries, and a soft sour cream custard topping that sets in the oven.
Ledene Kocke: Croatian Apricot Chocolate Squares
Bake a buttery shortcrust base, spread apricot jam, and pour cooked chocolate glaze for ledene kocke, a chilled Balkan square dessert.
Ecuadorian Espumillas: Fluffy Guava Meringue Treats
Bake espumillas, Ecuadorian meringue cookies swirled with guava paste, until the shell sets crisp and the center stays soft like marshmallow.
Layered Postre Chajá: Uruguay’s Peach Meringue Trifle
Layer sponge cake, whipped cream, canned peaches, and crushed meringue for authentic Uruguayan postre chajá, chilled 4 hours before serving.
Golden Baked Pompe aux Pommes with Armagnac Apples
Bake pompe aux pommes with paper-thin dough, armagnac-spiked apples, and a crackly golden crust for dessert.
Baked Pear Flognarde: Soft, Custardy, and Simple to Make
Bake pear flognarde with vanilla custard batter and thin pear slices in 35 minutes for a French dessert with a soft, custardy center.
Classic Kentish Apple Cake with a Golden Sugar Crust
Bake a Kentish apple cake with diced Bramley apples, lemon zest, and a crunchy demerara crust in a simple one-bowl batter.
Classic Eve’s Pudding with Baked Apple Sponge
Bake Eve’s pudding with soft cinnamon apples under a buttery vanilla sponge, ready in under an hour and best served with hot custard.
Malvern Pudding: Spiced Baked Apples with Crumb Topping
Bake Malvern pudding with tart Bramley apples under a buttery breadcrumb topping, a simple British dessert ready in about an hour.
Sticky Date Queen Elizabeth Cake with Broiled Coconut
Bake a moist date-and-walnut Queen Elizabeth cake finished with a broiled coconut topping that turns golden in about 3 minutes.
Classic Nova Scotia Blueberry Grunt with Dumplings
Simmer wild blueberries into a thick syrup, then steam soft dumplings on top for this classic Nova Scotia blueberry grunt, ready in 48 minutes.
Baked Saskatoon Berry Pie with a Golden Lattice Top
Bake a Saskatoon berry pie with a buttery lattice crust and glossy purple filling, ready from prep to slice in about 5 hours.
Baked Cream Cheese Jam Bars with a Shortbread Crust
Bake cream cheese jam bars with a buttery shortbread crust, tangy filling, and a jam swirl in about 38 minutes of oven time.
Chewy Bakery-Style Cherry Cookies with White Chocolate
Bake chewy bakery style cherry cookies loaded with dried cherries and white chocolate chips, ready in about 12 minutes a batch.
Bakery-Style Lemon Crinkle Cookies with Crackled Tops
Bake soft, chewy lemon crinkle cookies with crackled sugar tops using fresh lemon zest and a 45-minute chill.
Baked Raspberry White Chocolate Bars with Buttery Crust
Bake raspberry white chocolate bars with a buttery shortbread crust and a fresh raspberry swirl, done in under an hour of hands-on time.
Skillet Caramelized Peaches with Cinnamon Butter Sauce
Caramelize ripe peaches in a 12-inch skillet with butter, brown sugar, and cinnamon for a warm 20-minute treat.
Gooey Baked Cinnamon Pears with Maple Butter Glaze
Bake cinnamon pears at 375°F for 25 minutes in a maple-butter glaze for a caramelized, spoon-tender dessert with barely any prep.
Easy Baked Lemon Ricotta Cake with a Citrus Glaze
Bake this easy lemon ricotta cake with fresh zest and a bright citrus glaze in about 45 minutes for a soft, custardy crumb.