In this recipe adapted from Alice Medrich's _Pure Dessert_ (Artisan, 2007), labneh, a thick strained yogurt, is the base for a vanilla-spiked filling.

This delicious pear and almond crustless tart is a fabulously easy dessert to make and is a firm favourite when a quick flavour packed dessert is needed. It pays to have a tin of pear halves in the pantry along with almond flour (almond meal) ready to make this delicious dessert.

Inspired by The Great British Baking Show, I tried my hand at a classic Egg Custard Tart. The results were mostly successful and definitely delicious!

Brooklyn-based pastry chef Ayako Kurokawa collects leftover dough from the butter crust of this creamy lemon custard pastry to make decorative cookies to adorn the outside.

For a delicious sweet Easter dessert, you'll love this Italian ricotta pie! Baked in a tart shell, flavored with lemon, creamy and rich, and easy to make.Perfect for the holidays.

Australian Gourmet Traveller recipe for bacon and tomato polenta-crust pie.

These eggcellent quiches will tart up your meal, plus they're everything they're cracked up to be!

Bacon and leek are such a classic combination, and for good reason. Add them to this simple quiche recipe and you've got a perfect picnic dish.

Adapted from Maury Rubin's Book of Tarts, this lemon meringue tart's creamy lemon filling is extra citrusy and has the perfect consistency to balance out the meringue's crunchiness.

Cauliflower cheese is a perennial family favorite, and Valli Little's tart version will become a menu staple.

A versatile tart that's best made with seasonal fruit, and served with homemade jam.

“Many versions of this tart exist. I prefer just leeks bound with egg and cream” - Rick Stein. This is an edited extract from Rick Stein’s Secret France by Rick Stein with photography by James Murphy (BBC Books, $49.99)

These seasonal spring tartlets filled with peas and watercress are a great make-ahead starter or savoury nibble at afternoon tea. Or, make these summery tomato, saffron and parmesan tartlets to serve before cake at afternoon tea.

Your favorite pie crust is filled with a rich and creamy egg based filling of cream, cheese and springtime vegetables and herbs to make this delicious brunch main entree.

B and I are BIG fans of small food. Finger food, bite sized morsels and small versions of usually large sized foods are for some reason, way more tempting. Perhaps it is because you tell yourself it is ok to eat more because the food is small! Those small bite sized morsels of beautifully made savoury or sweet bites that just pop straight into your mouth. Maude and Betty family get togethers are usually made up of a few different bite size beauties (which I will share with you over time) so if you're having a party or a small gathering or just some mates over to watch the footy (Go Lions!) these pies are great for big and small people alike. Oh and guess what? You don't have to make your own pastry! So for all you out there who give up on pastry recipes there is no excuse now. This is as easy as pie (pardon the pun!). The recipe comes from a great book of mine called The Australian Women's Weekly - The Complete Book of Modern Classics page 340 preparation time 30 minutes cooking time 40 minutes (plus cooling time) makes 36 depending on the size you do You will need 3/4 cup (180ml) chicken stock 1/2 cup (125ml) dry white wine (If you're like B you may need to be quick and make these before you drink all the wine.....sorry B!!) 2 single chicken breast fillets (340g) 20g butter 1 medium leek (350g), chopped finely 1 trimmed celery stalk (100g), chopped finely 1 tablespoon plain flour 2 teaspoons fresh lemon thyme leaves (makes a beautiful flavour) 1/2 cup (125ml) cream 1 teaspoon Dijon mustard 4 sheets ready-rolled shortcrust pastry 3 sheets ready-rolled puff pastry 1 egg yolk, beaten lightly lemon thyme leaves, extra 1 Combine stock and wine in medium saucepan, bring to a boil. Add chicken, return to a boil, cover, reduce heat, simmer about 10 minutes or until chicken is just cooked through. Remove from the heat, stand chicken in cooking liquid 10 minutes, remove chicken, reserve 3/4 cup (180ml) cooking liquid, chop chicken finely. 2 Melt butter in medium saucepan - fry pan, cook leek and celery, stirring, until soft. Add flour and thyme, stir until bubbling. Gradually stir in reserved liquid and cream, cook, stirring, until mixture boils and thickens. Stir in chicken and mustard. Remove from heat, cool slightly. 3 Preheat oven to hot (220 degrees/200 fan forced). Grease three 12-hole patty pans (I used a 24 hole one and a muffin tray) 4 Using 7cm cutter, cut rounds from shortcrust pastry, press into prepared pans. Spoon 1 tablespoon of the chicken mixture into each pastry case. Using 6cm cutter, cut rounds from the puff. Top chicken mixture with pastry lids, brush with egg yolk, sprinkle with extra thyme leaves. Bake, uncovered, 15 minutes or until browned. Note: Do not overfill or the pies will overflow. PS You could always make this into one big pie also! Enjoy M x

Australian Gourmet Traveller recipe for chicken pie.

Chef Ruth Rogers shows us how to make this impressive strawberry frangipane tart – perfect to serve at your next dinner party or family gathering.

Add a special touch to your chicken and corn quiche with buttery parmesan shortcrust pastry.

Bourbon, cinnamon, and nutmeg add warmth to this bright summer peach pie from SAVEUR Food Editor Ben Mims.

Winter Vegetable Sausage Galette is as comforting as pie and an excellent dinner for guests, special event, or just a simple weeknight in.

Watch your guests swoon with delight.

Springtime in Tuscany is best enjoyed on a sidewalk café in Florence. But if you can't make it there, you can get a bite of it with this fantastic apple tart.

Australian Gourmet Traveller recipe for cherry pie by Pete Evans.

Australian Gourmet Traveller recipe for Mille mele (thousand-layer apple tart)

We’ve taken Aussie Anzac bikkies and turned them into delicious tarts.

I have made this pear tart twice before in the past and both times with canned pears. Since pears are in season now (well, at least here), I...

Lemon meringue pie is quite possibly one of Mr.P’s most favourite desserts. I remember making it for him shortly after we had met, I’m sure it must have sealed the deal for life! These small indivi…

Frangipane tarts sound fancy, but they're just ground almonds held together with butter, eggs, and sugar. In the fall, sub pears or apples for the berries.

A favourite dessert recipe from the team at the much-loved Adelaide Hills restaurant.

Homemade Peach Pie is about as classic of a pie as you will find. Fresh peaches at the height of the season are best, but this pie is so good, you could use frozen peaches, in a pinch. The homemade pie dough is not hard to prepare and truly puts the pie in a league of its own!

I know, I know, we’re closer to graduation than to spring break (ha! can you believe that?!), but I wanted to talk about the final component of my alternative spring break “food and farming” trip – the farming. To be honest, I signed up for this trip mostly for the food part, and a little...

You can easily make this gluten-free by replacing the plain flour with a gluten-free alternative.

This is a riff on the traditional Southern tomato pie - but it's not-so traditional! My version, made in partnership with Real California Milk, starts with an all butter pie crust with the addition of a healthy amount of cheese. Heirloom tomatoes, onions, and garlic are layered inside, then the whole thing is finished with a layer of mascarpone, eggs, and shredded cheese - some of this creamy mixture melts into the filling, the rest becomes golden and crusty on the surface.