The melt-in-the-mouth pastry is irresistible in this asparagus and gruyere tart and easier to work with than you might imagine.

This classic French dessert is much easier than you'd expect, and always a crowd-pleaser. Doused in its own caramel sauce, it's fabulous with a dollop of double cream.

You can use fresh pears for this delectable roasted pear tart, just make sure that they're on the slightly firm side of ripe and peel them carefully first.

Spring onion provides a milder counterpoint to white fish than everyday brown onions, adding flavour without overwhelming the delicate taste.

This recipe really couldn't be easier, it's a simple mix and cook tart that is seriously delicious.

These creamy bite-sized blue cheese and garlic tarts are beautiful enjoyed as a finger food for a fancy dinner party or a light weekend snack.

The real pleasure in this lime meringue pie lies in the airy heap of soft meringue, crisped golden in places. And in the piquant lime curd and biscuity base. Also, in scoffing a big slice of it.

The macadamia filling is similar to the more common almond frangipane.

Luscious blackberries add their special tart sweetness to this classic apple pie, topped with a buttery, sugar-strewn pastry lid.

Add some gourmet elements to the beloved Aussie pie with chunks of steak, succulent vegetables and crisp pastry crusts.

This traditional Cornish lunch dish is the ultimate comfort food with a crisp, golden crust surrounding a hot potato and meat filling.

A true American classic, pumpkin pie is traditionally served at Thanksgiving and Christmas. Sweet and spiced with cloves, cinnamon, ginger and all-spice, this pie is at it's best served with a dollop of cream or a scoop of ice-cream.

A light, egg-white frittata bursting with tasty vegetables, basil and parmesan cheese. Using freshly shelled green peas will give this dish an edge.

Packed with even more flavour than a lemon tart, this baked passionfruit tart is perfect for a mid-afternoon pick me up.

An enduring classic, these little French-style strawberry tarts are given a boozy lift with the addition of Grand Marnier.

It is fine to use just one 300ml carton of cream for this recipe. You can make the pastry using a food processor. Process flour, ground macadamias, sugar, salt and butter until coarse breadcrumbs, with motor running, add water. Process until dough comes together. As the pastry is very short, it’s important to refrigerate it […]

With only five ingredients, all purchased easily from a supermarket, this sophisticated version of the classic bacon and egg pie is the perfect fuss-free midweek dinner. Note

Meat filling can be prepared a day ahead. Note

You will need about 3 punnets of raspberries for this recipe. Note

Instant polenta, available from supermarkets, comes with cooking times varying from 1-5 minutes, so it’s always best to read the packet directions. To keep polenta warm when serving, place polenta in a heatproof bowl placed over a saucepan of simmering water. Stir occasionally to prevent a skin from forming. If fresh figs are out of […]

Chicken, chorizo, tomato and saffron come together in this delicious Spanish pie.

Frittatas can be eaten cold or warm. Store frittatas, in an airtight container, in the refrigerator for up to three days. Note

Pies will keep refrigerated in an airtight container for up to 2 days. They can be frozen uncooked or cooked. Uncooked pies can be baked from frozen. Thaw pies before re-heating. Note

It is fine to use just one 300ml carton of cream for this recipe. Note

Showcase those gorgeous summer berries with this fresh and creamy cheesecake.

To blind bake, line pastry case with a sheet of baking paper, two-thirds fill with raw rice, bake at 200°C (180°C fan forced) for 10 minutes, then remove paper and rice and return pastry case to oven for a further 10 minutes or until lightly browned. Note

We used ling in this recipe, but any firm white fish fillet will be fine. Note

There's no need to miss out on delicious pastry dishes because of allergies. This tasty chicken, semi-dried tomato and spinach tart is gluten-free, and beautiful enjoyed warm from the oven or served cool as a lunch-box snack.

Use regular golden syrup for this recipe, not the squeezable bottles, as this has a lighter texture. Note

Pecans are a native American nut; they were introduced to the world through this famous pie. Note

You can also make this pastry using a food processor. Process flour, icing sugar, ginger and butter until crumbly. Add egg yolk and enough of the water to make ingredients just come together. Knead gently on floured surface until smooth. You need 1 small papaya (650g) for this recipe. Note

You will need about six passionfruit for this recipe. Remaining passionfruit curd is delicious spread on scones or used as a filling for pavlovas. These tarts are best made on the day of serving. Note

Do ahead The tart and dressing can be made a day ahead. Refrigerate in separate airtight containers. Don’t be concerned if the cooked tart has small cracks in the top these will be covered by the salad. Note

We used sebago potatoes in this recipe. Note

A delicious filo pastry pie that will fill the bellies of your entire family (and more!)

This terrific tortilla combines potato, spinach and mushroom for a tantalisingly soft and fluffy interior that's as satisfying as it is tasty.

Pie can be prepared a day ahead. Note

These tarts must be served warm to be enjoyed at their best. Serve with a good dollop of cream, if you like. Note

You can use one quantity shortcrust pastry instead of the store-bought pastry sheets. Note

The fruit mix is enough to make a pudding, a cake and a dozen mince pies. Note

Pies can be cooked one day ahead; keep, covered, in refrigerator. Reheat pies in a single layer on oven trays, covered loosely with foil, in oven (180°C/160°C fan-forced) for about 10 minutes. Uncooked pies can be frozen between layers of freezer wrap for up to three months; thaw in refrigerator for 12 hours or overnight […]

Charming little savoury pies filled with a delicious chicken, celery and thyme mix.

This fresh spring frittata combines frozen broad beans and peas with ricotta to create an easy dinner that can be on the table in 30 minutes. It's just as good served up for lunch the next day.

For an earthier flavour, barbecue the whole eggplant. First prick the skin all over with a fork, then cook the eggplant for about 30 minutes – depending on its size and the heat of the barbecue – or until the eggplant collapses. Cool the eggplant, peel away the skin, then proceed with the recipe. Mini […]

Pie can be made a day ahead, keep, covered, in refrigerator. A deep-dish pie with generous helpings of fruit – perfect after a Sunday roast. Note

Fruit mince is a mixture of dried fruits such as raisins, sultanas and candied peel, nuts, spices, apple, brandy or rum. It is used as a filling for cakes, puddings and fruit mince pies. Note

Assemble pastries no more than an hour before serving, refrigerate until required. Note

Sumac is a purple-red, astringent spice ground from berries growing on shrubs around the Mediterranean; it has a tart, lemony flavour. It can be found in Middle-Eastern food stores and major supermarkets. Note

Coulibiac is a Russian fish pie stuffed with spinach, rice and brown mushrooms.

This recipe would also work really well with apple. serving idea Note

Line quiche pans one at a time. Keep the remaining pastry sheet covered with a damp clean tea towel, to stop it drying out while lining the first quiche pan. Note

It is important to steam, not boil, the pumpkin and kumara, to prevent vegetables becoming watery. Chop vegetables the same size so they cook evenly. Note

A moist and delicious Greek apple cake that is traditionally eaten for breakfast.

Tart will keep in an airtight container, in the refrigerator, for up to three days. Note