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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...
This is a first cousin of a Bakewell tart, using home-made lemon curd instead of jam, which I think goes very well with the flavour of almonds.
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.
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.
I've always wanted to do a non-meat equivalent of a pork pie and at last I've achieved it – serve with home-made pickles or chutneys. This is perfect food for outdoor eating and picnics
Home-made individual bacon and egg pies, baked in patty tins or as a whole pie, make a very good and easily transportable picnic dish. Alternatively, they are nice served warm after the picnic if the weather wasn’t up to scratch. For a whole pie, use
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