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.
Simply the old favourite apple tarte Tatin turned into a savoury version, red onions are mellowed and caramelised with balsamic vinegar, and look spectacularly good. 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.
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.
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
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