Grease a deep 18cm/7in loose-bottomed fluted flan tin with butter. Remove about 150g/5½oz of pastry from the main ball and set aside for the lattice top. Roll the rest of the pastry out thinly on ...

Roll and fold 2 more times, refrigerating the pastry for 30 minutes in between ... 5. Assemble the Tart: In a large bowl, whip the cream to soft peaks. Add the granulated sugar and Grand Marnier ...