Pie & Tart Recipes

From classic double-crust apple pies to tarte Tatin, galettes, turnovers and crumble-topped bakes, this is the place to start when the fruit bowl is full of apples.

Berries, cherries and rhubarb bring colour and a welcome tartness to lattice pies, free-form galettes, pop tarts and elegant pastry cases.

Lemon, lime, coconut, mango, pineapple and banana make bright pies and tarts that range from sharp and refreshing to creamy and indulgent.

Pears, plums, peaches, figs and less common fruits shine in simple galettes, crostatas, tarte Tatins and custard-filled tarts.

Chocolate, caramel, nuts and toasted pastry make these pies and tarts rich enough for celebrations, dinner parties or a very good afternoon tea.

Set custards, creamy fillings and traditional pastry recipes include favourites from Australia, Portugal, France, China, Greece and South Africa.

Not every pastry bake fits a neat pie tin. This group collects flaky pastries, cobblers, slices and other close cousins worth exploring.

Chicken, beef, lamb, pork and slow-cooked fillings turn pastry into a substantial meal, from pot pies and pithiviers to pub-style favourites.

These portable bakes are made for parties, picnics and lunchboxes, with sausage rolls, patties and individual pastry parcels from around the world.

Eggy quiches, fish pies and seafood tarts work just as well for lunch as they do for a relaxed dinner or picnic.

Vegetables, herbs and cheese fill everything from quick puff pastry tarts to spanakopita, tarte Tatin and free-form savoury pies.

These festive pies and tarts cover Christmas, Easter, Thanksgiving, ANZAC Day and romantic occasions, with both sweet and savoury ideas for sharing.

Halloween is where pies become wonderfully strange, with edible eyes, beetles, bones, pentagrams and other spooky pastry decorations.