Sweet and savoury quiches & tarts

From Beyond Baking, by Philip Khoury (Quadrille, RRP £30). Photography © Matt Russell

It's hard to believe this sensationally creamy pistachio tart is vegan

This impressive dessert recipe comes from the Pompette cookbook by Pascal and Laura Wiedemann

This quiche Lorraine recipe by Mary Berry is a great stand-by for lunch or supper, always best eaten hot or warm.

Once you try this tart, you'll never look back

A simple asparagus tart with seasoned ricotta and Parmesan to make the most of the season

Use seasonal asparagus in a celebratory way with this easy asparagus quiche recipe from ‘The Weekend Cook’ by Angela Hartnett

As part of a collection of Easter recipes inspired by Orthodox traditions, food writer Eleanor Ford presents a Greek-inspired recipe for a beautifully perfumed cheesecake

As the title suggests, any jam will do for this delicious, moreish pud

My weekly vegetable box always contains leeks and potatoes at this time of year. When they are cooked for a long time, leeks become deliciously soft and sweet, and they add a great depth of flavour to everything from pies to stews and soups. If you make the pastry and cook the leeks in advance, this pie is quick to assemble

Ginger and rhubarb are a perfect marriage, as is rhubarb and custard, so this makes a harmonious ménage à trois.

A livened up leek and stilton tart recipe that makes the perfect lunch served with a fresh rocket salad.

A delicious tarte tatin recipe using apples, pears and quince membrillo (or quince cheese) for for a memorable take on the French classic.

A pretty tart for al fresco lunches from Anna Jones' cookbook 'One: Pot, Pan, Planet'

Our food editor Blanche Vaughan relishes the challenge of leftovers. Here she tackles leftover bread with this sticky treacle tart. Serves 6

Our September issue is all about sustainability so we asked five chefs who are leading the way in their cooking to share their recipes with a conscience. Here is Skye Gyngell's inimitable apple tart

Benjamina Ebuehi is giving peanut butter and jelly a major upgrade with this tart recipe

Nutmeg’s fragrant astringency both cuts the sweetness and enhances the chocolate in this tart

'It would be impossible to write a book on Polish sweet things without Mazurek' writes Ren Behan, ‘a pastry synonymous with Poland and, in particular, with the Polish Easter table.’ 

In an extract from Brutto: A (Simple) Florentine Cookbook, the late restaurateur, author and broadcaster Russell Norman shares his recipe for almond and blood orange tart