• Fig, honey and sage tart. (Alan Benson)Source: Alan Benson
Puff pastry, filo, or shortcrust; a pretty crimped side or rustic free-form galette; a sweet or savoury filling—we have all your winter tart needs covered.
14 May 2018 - 5:10 PM  UPDATED 14 May 2018 - 5:11 PM

So what’s the difference between a pie and tart anyways? The line may be fine, but there are some subtle distinguishing features: a pie has a crust, a filling, and may or may not have a top. A tart doesn’t have a top. A pie may also be crust-less (eg. Shepard’s Pie). The side of a pie may be sloped, a tart is straightand may be crimped. A pie may be quite deep, a tart is usually quite flat (max 2 cm or so). A tart may also be totally flat—a pie would never be totally flat. Pies often have more robust, hearty fillings, and tarts have lighter, chunkier ingredients in the toppings. 

1. Dutch Gouda tartlets 

Sweet, creamy, mildly funky gouda is the perfect tart cheese: subtle but suggestive. The filling is dotted with ham and button mushrooms, and sprinkled with paprika for a bit of lift. Some bitter greens like watercress would be the perfect side—as well as a picnic rug, sunshine, and bottle of Riesling.

2. Shallot and thyme tarte tatin 

It's a good day when you realise caramel is not just restricted to sweet meals: adding a caramel element to savoury ingredients such as pork ribs or cabbage adds a rich, deep flavour dimension to the dish. In this tarte tatin, shallots are cooked in butter and sugar until toffee-coloured, then sprinkled with a little balsamic vinegar and thyme before being added to the pastry. Heavenly.

3. Heirloom tomato galette with lemon balm almond pesto and chevre galette  

If making pastry terrifies you, consider the galette. It's a "free-form" style of tart, with no crimping or blind-baking necessary, and is intentionally (ie. forgivingly!) rustic in appearance. This one is filled with a bounty of flavourful ingredients, including a uniquely fragrant twist on regular pesto. 

4. Saffron pear and chocolate tart

Aside from being a winner flavour combination from way back, the elongated shape of the pear halves in this deluxe chocolate tart add a touch of elegance to it. 

5. Burnt wheat, yukari and yuzu tart 

Title have you double-taking? Here's how it plays out: "burnt wheat" is grano arso, an Italian flour made from burnt wheat grains, with a toasty, nutty, coffee and popcorn-like appeal (available from delis or online, but you can also improvisedetails in the recipe); "yukari" is a Japanese powder made of shiso leaves that have been fermented and ground (available from Asian grocers); "yuzu" is a Japanese citrus with a flavour profile somewhre between lemon, lime and mandarin, and is becoming increasingly popular and more widley available in Australia greengrocers (it could be substituted with another citrus juice or blend of juices). Together, they create new ways to experience citrus and smoke in a dessert. 

6. Fig, honey and sage tart 

When figs are in their plump and juicy prime during autumn, celebrate by making this killer tart. Sage adds a pleasant herbal touch. 

7. French tomato tart (tarte à la tomate) 

A simple line-up of ingredients for a classic French tart: a smear of dijon mustard, a scattering of fresh tomatoes, a few herb springs and a drizzle of olive oil, all wrapped up in a buttery pastry base.

8. Asparagus tart with walnuts and parmesan 

Imagine grilled asparagus with a creamy mascarpone and parmesan sauce, topped with a sprinkle of crunchy walnuts. Now imagine it in a puffy golden pastry crust. Sounds pretty good, right? 

9. Rhubarb, pistachio and orange blossom frangipane tart with rhubarb syrup

This all-star lineup of ingredients is not just all talk, it delivers: the tart is light, crisp, sweet, sour, and interesting; an elegant and well-balanced combination of some of the stars of French and Middle-Eastern flavours.

10. Roasted pumpkin, tomato and oregano tart 

How to make this tart successfully: pile it sky-high with the simple-to-make but impressive-to-eat filling. Sweet roasted pumpkin, tangy cherry tomatoes, aromatic oregano, creamy and salty Persian feta cheese. 

11. Wilted greens, potato and mozzarella tart 

A sprinkling of sweet raisins and salty olives livens up the earthy flavours of this tart. 

12. Lemon tart 

The filling for this zingy tart is so simplejust whisk together lemon zest and juice, butter, eggs, sugar, flour and cornflour until smooth, and pour it into the light and flaky sour-cream pastry base. 

13. Kale and walnut tart

Done your dash with kale smoothies, kale pesto, kale slaws and chips? This hearty, vegetarian-friendly tart is a great way to use up winter kale, and is packed with nutrients to keep you healthy in cooler months. A sprinkling of toasted walnuts adds a bit of texture and creaminess.

14. Apple custard and honey tart

A dreamily gooey, appley, custardy tart. As if it wasn't irresistible enough already, the serving suggestion is with some caramlised and brandy-infused apple slices, and a dollop of whipped cream. 

tart time
Treacle and vanilla salt tart

We ‘age’ the golden syrup in the oven over two nights at a very low temperature to develop the flavour.

Lime cheesecake tart

The base for this light and summery tart can be made a couple of days in advance and stored in an airtight container. Use any berries or summer fruits that are in season.

Mushroom and hazelnut tarts

In my opinion, there’s no better way to eat mushrooms than like this. 

Leek and bacon tartlets

This pastry recipe makes an excellent short, savoury casing perfect for tartlets or pies, such as goat pies, or one of our favourites, this one, using leeks, eggs and bacon from the farm.

Blood orange tart

Blood oranges are wonderfully sweet with the perfect amount of tang. When they’re in season, I like to use them to bake this tart.