"A crowdpleaser and a bit of sunshine on a cold winter's day."

Summer peaches and berries shine in Sebastien Lutaud's version of the classic French dessert.

Georgina Esdaile shares this crispy classic from France. It's layered, but not complicated!

Syrupy pears encased in a crisp pastry, finished with a scoop of no-churn mocha ice-cream – this delectable dessert is sure to impress.

Begin this recipe 5 hours ahead. You will need six 300ml ovenproof ramekins.

Combining the delectable flavours of cardamom, orange and pear, this tarte tartin created by Tracey Pattison is as spectacular as it is delicious. You’ll need a 20cm (base) ovenproof frypan for this recipe.

"The acidity of the lemon and beautiful earthy flavours of brown butter and rye blend together so well. A lemon tart is a favourite dessert and a real crowd pleaser. Honestly, how can you go wrong?" – Carina La Delfa. You'll need to start this recipe a day ahead, and you’ll need a 22.5cm, 3.5cm-high loose-based tart pan and a kitchen blowtorch.

“Canelés are a traditional pastry from the Bordeaux region of France and are traditionally baked in little copper moulds specific to this pastry. The outside of the pastry is nicely browned and caramelised, and the inside remains soft and custard-like. They are best when eaten the day they are made.” – Marjorie Taylor and Kendall Smith Franchini from The Cook's Atelier

"Crostata in Italian means ‘crusted’, and a crostata is a vehicle for jam, fresh fruit, ricotta or a combination of all. While this isn’t a traditional Italian crostata – it’s closer to a galette – it is THE PERFECT WAY to celebrate the fruits of the season." – Alice Adams Carosi, Australian cook, writer and food stylist who hosts cooking classes for the Market to Table program at her Latteria Studio in Rome.

These bite-sized brulées could well be the most indulgent and luxurious vol-au-vents we've ever seen. Perfect for entertaining, these impressive little desserts are filled with a creamy vanilla custard encased in a light and crispy pastry case. While they're designed for sharing, we think it'll be hard to stop at just one. Recipe note: Begin this recipe a day ahead. You’ll need 8cm and 5cm round cutters and a blowtorch. This recipe is by Alanna Sapwell-Stone and Matt Stone.

You will need a 22cm fluted tart pan and baking weights for this recipe.

Win hearts (and minds) with this irresistible dessert that's perfect as the finishing touch to your romantic Valentine's Day dinner. This recipe originally featured in our new cookbook, At Our Table, ABC Books.

Pretty as a picture and bursting with fresh, citrus flavours.

An apple tarte tatin is as classic as they come. The addition of gin and juniper keeps this dessert feeling fresh and new.

As pretty as a picture and just as delicious, these eclairs won't fail to impress.