A great tart starts with the crust. This recipe will walk you through the process of making pâte brisée, which is the most standard form of pie dough. It has enough butter to make it nice and ...

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With its fantastic combination of banana and toffee, banoffee pie is hard ... in the melted butter. Tip the crumbs into the centre of a deep, 23cm/9in fluted loose-based tart tin or quiche dish ...

Rub in the cubed butter until the mixture resembles breadcrumbs ... rolling pin and use it to transfer the pastry to a 30cm/12in tart case. Press the pastry into the tin, ensuring there are ...