BBC One's favourite baking contest returns with a bang tonight.
After thrilling Coventry and Warwickshire residents for five weeks, the competition heats up with pastry week tonight as Paul Hollywood and Mary Berry look to be impressed by the quality of their contestants' dishes.
The Great British Bake Off crown is well and truly still up for grabs, and tonight sees the remaining culinary wizards tasked with creating frangipane tarts - a staple favourite among budding bakers - as well as vol-au-vents, and a Cypriot and Greek Easter bread named flaouna.
Below are some recipes in case you wanted to get involved with the action. Do you have what it takes to impress Paul Hollywood and Mary Berry?
Send us your pictures at james.rodger@trinitymirror.com, or tweet us via @covtelegraph using the hashtag #GBBO.
Frangipane tart
Ingredients for the crust: one and a half cups of all-purpose flour, a third of a cup of sugar, a half teaspoon of salt, nine tablespoons of cold unsalted butter, an egg yolk, and two tablespoons of cold water
Ingredients for the frangipane and garnish: six tablespoons of unsalted butter, half a cup of sugar, three quarters of a cup of almonds, an egg plus one egg white, two teaspoons of flour, one teaspoon of cornstarch, one teaspoon of vanilla extract, a pinch of salt and berries/sliced fruit for garnish, and powdered sugar to finish
Method:
In the bowl of a food processor - or using a pastry blender - combine the flour, sugar, and salt.
Add the butter and pulse until the butter is the size of small peas.
Add the yolk and pulse until it is evenly distributed.
Pulse in the cold water until the dough starts to hold together.
Lightly butter your tart pan or pans and gently press the dough into the pan, coating the bottom and sides.
Freeze the tart shell(s) for 30 minutes.
Preheat your oven to 375°F and bake the tart shell until lightly golden.
Cool the shell on a rack while you prepare the rest of the tart.
In the bowl of a food processor, combine the butter and sugar and pulse until smooth.
Add the almonds and blend until well combined, then add flour and cornstarch, followed by the egg and egg white, and finally the vanilla extract and salt.
When you're ready to assemble and bake your tart, preheat the oven to 350° F and spread the frangipane into the cooled tart shell.
Decorate the top of each tartlet or tart with a couple of berries or slices of plum arranged in a decorative pattern.
Place the tart on a baking sheet and bake until the crust and frangipane are golden and set.
Cool on a wire rack and dust with confectioner's sugar just before serving.
Flaounes
Ingredients for filling: 1kg of Romano cheese, 250g of haloumi, 50g of fresh yeast dissolved in 125ml of warm milk and a half teaspoon of white sugar, 180g of semolina, 150g of plain flour, seven eggs, a bunch of mint, two teaspoons of baking powder, 170g of sultanas
Ingredients for pastry: 1kg of plain flour, 5g of mastic, 10g of mahlepi, 40g of fresh yeast dissolved in 125ml of warm milk and half a teaspoon of white sugar, a pinch of salt, 1 litre of milk, 250g of sesame seeds, six egg yolks
Ingredients for glaze: a dash of vinegar, 250g of sesame seeds and six egg yolks lightly beaten
Method:
To make the filling, combine the cheeses, yeast mixture, semolina, plain flour and eggs in a large bowl.
Cover and refrigerate overnight.
The following day, stir in the mint, baking powder and sultanas until well combined.
To make the pastry, place the flour, mastic, mahlepi, yeast mixture, butter and salt in a large bowl.
Adding the milk a little at a time, knead ingredients together until soft but not sticky.
Cover with plastic wrap, a towel or blanket, and set aside to rest for 1 hour.
Meanwhile, to make the glaze, place the sesame seeds, vinegar and enough water to cover in a small saucepan and bring to boil.
Drain well and spread seeds over a tea towel to dry.
To assemble, divide dough into large pieces and roll out on a lightly floured work surface until about 3 mm thick.
Using a saucer as a template, cut into 18 cm rounds.
Preheat the oven to 180°C.
Line baking trays with baking paper.
Firmly press one side of pastry rounds into sesame seeds on tea towel to coat bases well.
Place 1 heaped tablespoon of filling into centre and fold in three sides to make a rounded triangle shape, leaving a gap in centre with filling exposed.
Place on prepared trays.
Brush tops with beaten egg yolk and bake for 30 minutes, or until golden.
Vol-au-vents
Ingredients: 500g pack of puff pastry, plain flour for dusting, an egg yolk with one tablespoon of milk to glaze, and fillings of your choice to serve
Method:
Heat oven to 200C/180C fan/gas 6.
Line a large baking tray with baking parchment.
Roll out the pastry on a lightly floured surface and cut into 30 x 6cm squares, trimming any edges.
Score a smaller square inside each one, leaving a 7.5mm border, taking care not to cut the pastry all the way through.
Put the squares on the tray, lightly brush with egg glaze and bake for 15 mins until puffed up and golden brown.
Transfer to a wire rack to cool.
When cool, carefully remove and discard the central piece of pastry from each one.
To serve, fill with the fillings.
