Remove streusel block from freezer. Using the coarsest side of a box grater, grate the streusel to cover the tart. Place the tart in the fridge to allow the dough to rest for at least 30 minutes.

Press the dough evenly over the bottom and up the side of a 10 1/2-inch fluted tart pan with a removable bottom. 2. Spread 1/4 cup of the preserves on the dough and arrange the peach wedges in ...

Make this rustic-style apple tart with homemade pastry from Saturday Kitchen for a crowd-pleasing winter dessert. Equipment and preparation: you will need a 20cm/8in sandwich cake tin that is 3 ...