Grease a 20cm/8in spring-form cake tin, about 7cm/2¾in deep ... Spoon the filling into the pastry-lined tin. Press it down and level the surface. Brush the pastry edge with beaten egg yolk ...

Chill the pastry-lined tart tin and preheat the oven to 200C/180C Fan/Gas 6. Once the oven is hot, remove the pastry from the fridge. Take a large square of baking paper, crumple it into a ball ...

I usually make these turnovers with homemade rough-puff pastry (also called blitz pastry ... on a parchment-lined baking tray. When you finish rolling out all 16 circles, put the tray in the ...

You may find it easier to roll your pastry directly onto some baking paper to prevent any ... Use a fork to gently prick the base of the lined tart tin and place it into the freezer for at least ...

Philip Khoury, head pastry chef at Harrods ... Pour the batter into the lined tin and smooth the top. Bake for 25 minutes, or until the cake springs back when gently pressed with your fingertips ...