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Flan
Flan, tart, quiche... whatever you call it, a pastry base topped with creamy filling or seasonal fruits makes a meal to remember.
Serves 6Asparagus and Cheese Tart
A simple but sublime tart' is how Delia describes this lovely tart, which is another mouthwatering way in which to enjoy asparagus, coupled with cream, cheese and eggs. Even the pastry has Cheddar in it for extra flavour!
Serves 4Parsnip and Stilton Tart
Although this recipe is a great way to use up the post-Christmas parsnips and Stilton that may be hanging around, there's nothing parsimonious about it at all and it's well worth making at any time of the year.
Serves 4Red Onion and Goats’ Cheese Tart
An easy and quick vegetarian tart, this one uses ready-made puff pastry and a wonderful jar of caramelised red onions that should be a staple in your storecupboard.
Lucy's Tarte Tatin
Tarte Tatin is one of the truly great French desserts and is a gift for those who don't like making pastry cases, as you simply place the pastry over the apples to cook. Use whatever apples you like for this.
Serves 6Mincemeat and Apple Crumble Flan with Almonds
If you've got leftover mincemeat this will cheer up a January Sunday lunch beautifully. A ready-made pastry flan case will also save you time, which we have discovered works really well when frozen first.
Serves 6Wild Mushroom Tartlets with Poached Quails' Eggs
One of the most brilliant first courses Delia has ever eaten... perfect for a special occasion meal and certain to be a success with all who eat it!
Serves 6 as a starter or 4 as a main courseLeek and Goats' Cheese Tart
This is what I call a wobbly tart – creamy and soft-centred. Leeks and goats' cheese have turned out to be a wonderful combination, and the addition of goats' cheese to the pastry gives it a nice edge.
Serves 4Cep and Onion Tarts with Cep Cream and Parsley Butter Shallots
This combination of earthy cep mushrooms and sweet caramelised onions is divine, and comes to us courtesy of Alex Mackay, the brilliant young chef who demonstrates his talents at Delia's food and wine workshops at NCFC.
Serves 6-8Deep Lemon Tart
I once spent a great deal of time trying every sort of lemon tart imaginable in order to come up with the definitive version. And here it is – thicker than is usual which, quite rightly I think, includes much more filling than pastry. If you want to
Serves 6-8Gooseberry and Creme Fraiche Tart
This has to be one of the easiest fruit tarts to make in the world. The filling is essentially gooseberries and custard set in a pastry crust. I have found that a teaspoon of balsamic vinegar somehow really gives an added flavour dimension without be
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