Get the technique right - see our How to Cook section if you are new to pastry - and you can whiz up any number of pastry confections from pies to tarts, teatime treats and family puddings.
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.
This old-fashioned custard tart needs a thick, wobbly filling, so I've used a round tin with sloping sides and a rim, which gives a good depth. The nutmeg is very important to the flavour, so always use it freshly grated and grate it on to a piece of
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. Everyon
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?
The secret of this tart, with its wholewheat cheese pastry, is to cook the onions until they almost caramelise so they form a lovely thick, brown layer over the base.
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
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