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

This Italian-style peach pie comes with an irresistible lemon and almond pastry.

“This is a classic recipe for the simplest jam tart pastry with an almost cake-like crumb. It’s usually made with a blackberry or apricot jam. This tart can be made in a pinch with 250g of your favourite ready-made jam and by simply following the recipe for the pastry crust,” says Emiko Davies. This is an edited extract from Torta della Nonna by Emiko Davies (Hardie Grant Books, $34.99).

This raspberry, hazelnut and chocolate dessert is sure to impress all around the table.

"A sweet, simple pleasure, this ricotta and black cherry (or sour cherry) tart has its origins in Rome’s Jewish ghetto, but is now a crowd-pleaser on trattoria menus across the city. One of the best places to try it in Rome is at Pasticceria il Boccione, the famous Jewish bakery in Via del Portico d’Ottavia. Theirs is said to be the original recipe, dating back to the 18th century." Recipe by Maria Pasquale.

This simple berry crostata will bake your day!

Finish your dinner party off the right way with Laura Sharrad's decadent strawberry crostata with Frangelico mascarpone.

This is an edited extract from Ombra: Recipes from the Salumi Bar by Carlo Grossi (Lantern, $39.99), on sale now.

This keeps up to 4 days chilled, and spiced quinces can be kept refrigerated in an airtight container for up to 2 months. You can also keep the polenta crust refrigerated for 3 days, or frozen for up to 3 months. Begin this recipe 1 day ahead. This is an edited extract from Beatrix Bakes by Natalie Paull (Hardie Grant Books, $45).

Enjoy a taste of Italy in springtime with this rustic crostata dessert from Danielle Alvarez.

A scrumptious apricot jam crostata, done the Italian way.

This Italian-inspired gluten-free tart is perfect for when expecting guests (or not, in which case, the more for you!).

This ricotta and strawberry jam crostata is proof that pie solves everything. Get creative in the kitchen and use up leftover strawberries – or any other berries – in this sweet Italian tart.

"I grew up on Sydney’s northern beaches when much of the hinterland behind Mona Vale was full of market gardens. Every week my mum would visit one of the farms to buy eggs and vegies. I loved going with her, as the farmer and his wife would welcome us with open arms. I realise how fortunate I was to grow up understanding where my food came from" - Belinda Jeffrey. This is an edited extract from Farmer: Recipes and Stories from the Land by Jody Vassallo (Harper Collins, RRP $29.99). All profits from sales of the book go to Rural Aid.

This gourmet version of apple tart is perfect for winter entertaining.