Pie or tart

Pie is best left to cool completely before slicing. Note

A classic modern pie with beef and caramelised onion from Australian Women's Weekly.

Delight the family with these moreish beef pies with cheesy polenta and potato toppings.

Golden filo pastry filled with lemony spinach and feta cheese and fragrant with dill and mint, this pie is a winner.

Delicious tarts of walnut and honey with espresso cream from Australian Women's Weekly.

Everyone loves a jam tart, especially with a little dollop of whipped cream on top. For something slightly different, try filling some of the cases with marmalade rather than jam.

Serve these crispy chicken sausage rolls with your favourite dipping sauce for a fast and tasty snack.

Slow cooking the tomatoes draws out both their flavour and their sweetness, leading to a rich, caramelised topping on the crisp base of this tart.

Lightly perfumed with rose water, sprinkling long strips of lime zest over this baked coconut custard tart makes it even more aromatic.

You can use feta cheese in place of goat’s cheese. Make pastry cases a week ahead; store in an airtight container. Prepare asparagus and tomatoes 8 hours ahead for asparagus mixture; cover, refrigerate separately. Assemble tarts just before serving. Note

These fragrant pies are a great savoury lunch snack.

Cherry tomatoes can be substituted for grape tomatoes. Note

The ingredients can be swapped: cinnamon for cardamom, peaches and almonds for mango and pistachios, and orange for lime. Flan is best made on the day of serving. Note

Sweet, milky bocconcini make a great combination with the caramelised onion topping, but brie works beautifully too if you prefer.

It’s worth taking the time to caramelise the apples to a deep caramel colour. It’s important to measure the closed springform pan; the measurement appearing on the base of the springform pan sometimes refers to the measurement of the pan when it is open. Note

Try this tropical version of the French classic with melting vanilla ice-cream.

A crostata is a type of rustic Italian free-form tart, the beauty of which is that it requires no special pan for baking.

Sweet, tart and rich, this caramelised onion and beetroot tart makes a great starter or lunch dish.

This recipe is also wheat-free, yeast-free and nut-free. Note

These gorgeous miniature berry and rhubarb pies are perfect for a morning or afternoon treat, or a decadent dessert with vanilla ice-cream.

You will need about 2 lemons for this recipe. You can freeze the unused egg whites and use them later in friands, omelettes or a pavlova. VARIATIONS You can make this recipe with other citrus fruit, simply replace the lemon rind and juice with the same amount of rind and juice of whatever citrus fruit […]

Use figs that are not too ripe. Overripe figs contain more moisture and will make the pastry soggy. Note

Perfect served hot or cold, this crustless salmon and herb quiche is just the ticket when you're after a light lunch. Serve with a green salad.

Fennel using a smell test: a sweet, not sour, smell indicates freshness. Look for upright green fronds and a bulb that’s not bruised or slimy. Can store for up to 3 days in a plastic bag in the refrigerator. Fennel loses its flavour quickly, so use as soon as possible. Remove the outer layer of […]

A modern and delicious beef bourguignon pie with individual dishes filled with the traditional French beef stew and topped with puff pastry.

This recipe will make more Eight Spice Mix than you require for the tarts. Store excess in an airtight container and use in cakes, custards, stewed fruit, crumbles or creamy desserts. It is also fantastic rubbed on duck before roasting.

There was usually a tin of condensed milk in the fridge at home when I was growing up and my guilty pleasure was drinking it out of the can!

Pop these delicious jam sensations in the oven and enjoy with a cup of tea or coffee and good conversation. The tartness of raspberry makes these cookies utterly irresistible. Experiment with quince jam or marmalade, if you like.

This divine pie has a crunchy almond crust and is best served with a dollop of whipped cream or melting ice-cream.

These herby goat's cheese tarts make a delicious and elegant brunch or lunch with a crisp green salad.

Indulge your sweet tooth with this gorgeous coconut and passionfruit pie. Enjoy a big slice with a dollop of ice-cream or fresh cream for a beautiful dessert.

Frittata can be made a day ahead; keep, covered, in refrigerator. Note

Topped with fresh chilli and spring onion, these spicy beef and eggplant cups make a tasty starter or light meal.

To freeze Complete recipe up to to “Brush pastry edges with egg, top pies with small pastry rounds, pressing edges to seal”. Wrap each pie in 2 layers of plastic wrap and 1 layer of foil. Label, date and freeze for up to 3 months. To reheat, preheat oven to 180°C (160°C fan forced). Place […]

These trendy little veggie tarts make a great snack for all ages!

We've given a grapefruit flavour to the classic lemon meringue pie here, but you could experiment with any citrus fruit, or a combination of.

For those in search of indulgence, it's hard to go past banoffee pie. Fresh banana, caramel toffee and sweet cream piled high, settle down with a slice and a cuppa.

We used a combination of Granny Smith and red-skinned apples in this recipe. Note

We used small (lunch-box size) Pink Lady apples and Corella pears in this recipe. Note

This easy-mix pie is called `impossible’ because it sorts itself out in the oven into 3 layers. Note

Juicy berries sit atop a sweet almond filling and crispy pastry base in this indulgent tart.

You need an ovenproof frying pan for this recipe as it goes into the oven; or cover the handle with a few layers of foil to protect it from the heat. We used a mix of oyster, shiitake, swiss and portobello mushrooms. Note

The layers of choux pastry provide the 'puff' in this recipe. There is some time and effort involved here in the assembly, but if you fancy rolling your sleeves up and spending some time creating something lovely, then look no further.

Served with a cooling cucumber raita, these curried lamb pies will be loved by the whole family.

You can use cognac or armagnac in place of the port when making this sophisticated tart for dessert.

This delicious and hearty chicken and vegetable pie is a complete and easy one-pot meal that can be prepared in advance and popped into the oven when the troops get restless.

These tomato, zucchini and anchovy tarts are perfect treats for dinner parties or picnics.

For a shortcut, use store-bought hummus and well-drained chargrilled eggplant. Note

This herby spinach, chickpea and feta tart is crumbly, buttery and flaky in all the right ways.

These tartlets are delicious served with hot espresso.

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. The steak and kidney filling is suitable to freeze. Note

The perfect tapas tart of caramelised onion, fig and prosciutto from Australian Women's Weekly.

These smoky beef and baked bean pies are fantastic served with mashed peas.

Yeast-free. Note

Sweet apple, pear and fig sit beneath a crispy filo pastry lid in this delicious autumnal pie.

These pies taste wonderful with a fresh rocket salad dressed with 2 tablespoons lime juice, a tablespoon of olive oil and a clove of garlic. Combine this with 100g baby rocket leaves, ¼ cup coarsely chopped fresh flat-leaf parsley and ¼ cup fresh mint leaves. Sprinkle with 2 chopped green onions. Note

Filled with almond frangipane and sweet dates, this stunning tart is absolutely delicious served with whipped cream and a pot of hot coffee.

These delicious tarts have a buttery crust and make a fantastic light lunch served with salad.

Perhaps the most well known pumpkin recipe comes from the United States, in the form of this delicious pie. You will need to cook about 350g pumpkin for this recipe.

Delicious little tomato, feta and pancetta frittata from Australian Women's Weekly.

Topped with golden, flaky pastry these individual chicken, leek and mushroom pies are great for either lunch or dinner.

Make these exquisite veal goulash pies to impress your friends and family.

Indulge your sweet tooth with this divine chocolate and raspberry tart. Filled with an oozy jam centre, one slice will send you to dessert heaven...

These crispy, tasty little tarts make wonderful finger food.

Sweet and delicious Vietnamese coffee crème caramel tart from Australian Women's Weekly.

This chocolate almond tart has a rich, unctuous filling between layers of light, flakey pastry. Serve with a cup of coffee for an afternoon treat, or with a dollop of cream as dessert.

PASTRY For information on how to wash leeks, see page 112. Note

Topped with a baby kale salad, this easy vegetarian tart is so delicious with its buttery pastry crust and golden filling of roasted kumara and goat's cheese.

Rich chocolate tart topped with luscious fresh strawberries makes a fabulous dessert or afternoon tea treat.

The tart cases we used were bought frozen and unbaked; they come ready-to-bake in foil cases and measure 6.5cm in diameter. They are available from supermarkets. Tartlets can be made a day ahead, keep refrigerated.

Perfect for a picnic or casual lunch, these freeform spinach and ricotta pies are easy to make and delicious either hot or cold.

Fresh and fragrant tomato and saffron fish pies from Australian Women's Weekly.

An elegant dish to bake for an afternoon tea with friends, or a light dessert on a summer's eve. Serve with a little cream if you like.

Sprinkled with fresh basil and sea salt, this crisp artichoke and prosciutto tart is simply mouth-watering.