Pastry Recipes

Few people can resist a rich, fruit tart, or a warm appetizer encased in crisp, light pastry. And, although fillings may vary, what is essential is getting the pastry just right. This beautiful book provides a guide to making delicious pastry, with tips and illustrated techniques, so that even novice pastry cooks will achieve excellent results. There are pastry appetizers and snacks, classic quiches and tarts, recipes for double-crust pies, and parcels and pastry cases. Choose from classics such as Quiche Lorraine, Spinach Filo Pie, Beef Wellington and American Pumpkin Pie; enjoy melt-in-the-mouth teatime pastries such as Mud Pie, Summer Berry Tart and Shoofly Pie; and access international favourites such as Tarte Tatin, Steak and Kidney Pie with Mustard Gravy, Mini Mille-feuille, and Boston Banoffee Pie. Every type of pastry is represented, from simple shortcrust and sweet pastry to puff, choux, strudel, filo and hot water crust, and a comprehensive guide to the art of pastry making includes all the information you need to make perfect pastry every time, with step-by-step instructions for techniques such as kneading, shaping and trimming.