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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 4-6Caramelised Apple Flan
This is from a French recipe called tarte Tatin – it's baked, chilled and then served upside down.
Serves 6Eighteenth-century Creamed Apple Flan
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.
Serves 4-6Plum and Soured Cream Flan
Some recipes are enjoyed by just about everyone - and this is one of them, with its combination of plums and soured cream.
Serves 6-8Turkey Flan with Leeks and Cheese
This can be made with a combination of leftover turkey or chicken and pieces of cheese. You could also add some chopped pieces of ham if there is some left over. Having said that, I think this tastes so good that it is worth cooking some chicken spec
Serves 4 as a main courseKipper Quiche
A less frugal version of this can be made for a special occasion by substituting 1/2 pint (275ml) cream for the milk.
Serves 6-8The Fastest Blackberry and Apple Tart
Maybe the speediest dessert ever, this luscious tart combines hedgerow berries and Bramley apples in a classic pairing that will have you asking for second helpings!
Serves 4Charred Onion and Swiss Cheese Tart
Mmmm…a wonderful combination of fried charred onions, Parmesan cheese pastry and Gruyere cheese in the filling give this scrummy tart the edge.
Serves 6Three Onion Tart
A new take on a retro classic, this gorgeous tart is full of flavour, with onions, Parmesan cheese and crème fraiche providing plenty of creaminess.
Serves 6Asparagus, Cheese and Egg Tartlets
These delightful tartlets contain a combination of melted cheese, lightly sautéed asparagus tips and whole, lightly baked eggs. They are simple to prepare and just need popping into the oven 12-15 minutes before they are served. Vegetarians might lik
Serves 6 as a starterBaked Eggs in Wild Mushroom Tartlets
It's quite a long time since I made a quiche or tart for entertaining. I feel that serving them individually is prettier and more practical, and people seem to really enjoy them. This recipe contains a base of a very concentrated mixture of fresh mus
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