Flan, tart, quiche... whatever you call it, a pastry base topped with creamy filling or seasonal fruits makes a meal to remember.
Here is another festive dessert that makes good use of home-made mincemeat. Serve it fairly warm, with Cumberland Rum Butter to melt through the lattice.
This is simply the old favourite apple tarte Tatin turned into a savoury version. The red onions are mellowed and caramelised with balsamic vinegar, and look spectacularly good. And the cheese and thyme pastry provides the perfect background.
Delia describes this vegetarian tart as the 'easiest and most sublime tomato recipe on record'. We're sure you'll agree - serve it at barbecues, picnics and any other outdoor event.
Using smoked fish in a tart gives masses of flavour - and all you need to accompany it is a green salad or some steamed veg.
Crisp, flaky pastry encasing creamy filling with snippets of smoked salmon - do tarts get any more luxurious than this?
Here Delia has brought together two of her favourite summer foods - peppers and tomatoes - and transformed them into a wonderful tart for the colder months.
These wonderful feuilletes would make an impressive starter for a summer gathering and, again, combine asparagus with melting cheese - one of food's most perfect combinations.
This is from a French recipe called tarte Tatin – it's baked, chilled and then served upside down.
This recipe is a nostalgic one for me as it's one of the first I tried after some research into eighteenth-century British cooking at the British Museum, and it prompted me to do a whole lot more.
Some recipes are enjoyed by just about everyone - and this is one of them, with its combination of plums and soured cream.
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