Zingy citrus and the classic sweet and oaty flavours of Anzac biscuits are a perfect combination in this gorgeous tart that’s made for entertaining. 

“Sharp, zingy lemon curd, crisp pastry and a whipped coconut cream topping make this sunny tart a real treat! Be sure to take the tart out of the oven while it’s still a little wobbly in the centre, so as not to overbake the curd.” – Tilly Pamment

With tangy passionfruit and sharp raspberry, this is the tart of all tarts.

This is an edited extract from Matt Preston’s World of Flavour (published by Penguin Random House, $39.99).

This moreish tart is a great way to stop and taste the flowers.

“Figs need to ripen on the tree. Usually, the gnarlier they look, the more treacly goodness is on the inside. We have three hives on the property. The honey is pretty amazing – you can taste the nuances of what the bees have been eating.” – Colin Barker

“Citrus is the perfect full-flavoured seasonal ingredient. They have a long shelf life in the fruit bowl, but also preserve so well.” – Jo Barrett

“When you cook with apricots, they just become more delicious. You get these lovely bursts of aromatic sweetness. And when you bake with them? It’s something else.” – Glenn Laurie

Kim Coverdale shares a delectable tart filled with nostalgic childhood favourites – Milo and choc chip!

An apple a day keeps the doctor away, and this tarte tatin recipe uses four!

Georgina and Helena make a creamy and sweet tart, packed with wintery citrus flavours.

This beauty celebrates figs in all their glory, with a short pastry base and a rich brown-butter frangipane laced with honey and lemon zest. It’s all perfectly finished with a tart lemon syrup drizzled over the figs.  You’ll need a 26cm fluted loose-based tart pan for this recipe.

“My take on a British classic I’ve always loved. The rhubarb jam, swapped in for raspberry, is the real win here – make more than you need and you’ll be reaching for it at breakfast all week.” – Mike McEnearney

“This mixed berry baked custard tart is such a beautiful dessert to share with friends. I got this recipe from my mum; it’s super-versatile! I’ve made it as small and large-size tarts. You can also swap out the berries for other fruits as the seasons change. During this season, I always grab berries such as raspberries, blueberries, blackberries, strawberries and boysenberries. I sometimes cut them in half to add more colour and texture, and arrange them all over to cover the top of the tart.” - Carina La Delfa

On La Salut's dessert menu, chef Scott McComas-Williams "makes a frangipane tart with macadamia nuts along with the traditional almonds and finish with gently poached, a little creme fraiche and fresh thyme."