Tarts

This simple tart is bursting with autumnal flavours. It works well as a midweek meal, served with buttery wilted greens, or you could make individual tarts for a supper-party starter.

Velvety vanilla custard and sweet berries are a winning combination

Cheesy and buttery with a hint of rich brown ale, this upgrade on a Welsh rarebit makes for a great lunch. Serve it straight from the oven – it’s also good served cold

More Bakewell tart than Bakewell pudding, being a shortcrust pastry case filled with jam and a sponge topping, but the Buxton version uses frugal breadcrumbs rather than ground almonds, which might sound very plain but is surprisingly delicious! It’s best served warm, with plenty of custard

A cheat’s version of a tarte tatin, these onion tarts take hardly any time to make and don’t compromise on rich, buttery flavour

All the flavours of the famous cocktail in a canapé. Adjust the Tabasco quantity depending on how spicy you like your usual Bloody Mary

Give leftover festive veg a second lease of life with this stunning tart. This is a veggie version, but you could add leftover pigs in blankets, shredded turkey and ham or crumbled Stilton too

All the best bits of the Christmas table encased in rich buttery pastry – a perfect way to use up leftover ingredients for a tasty lunch or grazing table

This tart could be served all year round. Enjoy it hot with custard in the colder months, or at room temperature with very cold cream or crème fraîche in summer. Crushed ginger biscuits add fieriness to a traditional and super-simple frangipane filling