Host: "So for your pastry week signature, the judges would like you to make twelve frangipane tarts. You can opt for the classic Bakewell tart flavors, or you can come up with your own creation. Now the judges are looking for buttery, short crust pastry. Beautifully baked frangipane with at least one added filling. You've got 2 hours to get your tart on."

Prue Leith: "The important thing about shortcrust pastry is that it should be short. So it'll crumble and break very easily, that it won't be tough. I want the flavor, the crispness, the frangipane coming through, but I also want them to look great and thin pastry, please."