Maury Rubin, the country's most innovative pastry chef, leads readers into their kitchens with enthusiasm and teaches recipes of surprising ease. From the fruit tarts of spring and summer through the chocolate, custard, and cream tarts of fall and winter, the hardest part is deciding where to begin.

More than a hundred recipes for sweet and savory tarts from two of France’s most critically acclaimed chefs. With easy-to-follow instructions and stunning photography, this must-have collection features beloved classics along with some modern twists. Tarts are a classic French comfort food—simple to make, elegant to serve, and glorious to eat. Bringing together the very best recipes from all over France, these delicious, easy recipes are wonderful for intimate dinners but also a joy for entertaining a crowd. The book is divided into three sections: savory, sweet, and making dough. Most recipes occupy a single page with simple, clear instructions illustrated with one full-page photograph that displays the result like an objet d’art. Included are instructions for several types of dough, advice on ingredients and equipment, and tips for rolling, stretching, and baking a perfect crust. Recipes include such classics as tarte Tatin, tarte à la rhubarbe, and clafouti as well as innovative new takes on stalwarts like rice pudding tart or a cheesecake tart. The savory section mirrors this approach with classics like quiche Lorraine and then includes some intriguing innovations as well as other tartlike dishes such a pizzas, pissaladière, and Alsatian flammeküeche. Whether you’re an expert baker looking to perfect your craft or a novice seeking to master the basics, Tarts is sure to become a treasured volume.

When the Queen of Hearts discovers that her strawberry tarts have been stolen, she enlists the help of many popular nursery rhyme characters in order to find them.

Pies and tarts are the ultimate comfort food. Whether sweet or savoury, elegant or hearty, they are great for relaxed entertaining, family get-togethers and even weekday suppers. In this irresistible book Eric Lanlard, AKA Cake Boy, demonstrates how to make the best pastry and shares his favourite recipes for sweet and savoury tarts and pies. His recipes include classics with a twist plus ideas inspired by his travels, using deliciously imaginative flavour combinations. In the first part of the book, Pastry Basics, Eric shares his professional expertise and provides step-by-step instructions for making every type of pastry - shortcrust (sweet and savoury), puff, almond, chocolate and brioche. There is a wealth of helpful baking hints to ensure a great bake every time.Savoury Tarts & Pies features such classics as a 'Proper' Quiche Lorraine and a Cider and Pork Pie plus attention-grabbing treats including Fig, Lardon and Dolce Latté Tart and Lamb and Moroccan Spice Pie. The chapter ends with a selection of quick bakes using ready-roll pastry (for when time is short) and a delicious collection of accompaniments including salsas, chutneys and vegetable side dishes.Sweet Tarts & Pies will bring some of Eric's trademark glamour to the dessert course - including a Strawberry Tart 'Royal', Exotic Fruit Meringue Crumble Pie and an Apricot, Honey and Pistachio Tart. Sweet pies include an Old-fashioned Apple Pie, Ginger Pear Frangipane Pie and a Classic Blueberry Pie. Once again there is a selection of quick bakes for desserts in a dash and a choice of accompaniments, including flavoured creams, spiced fruits and the perfect Crème Anglais.With foolproof recipes for tarts and pies that look and taste great, this wonderful book is a great way to bring some of Eric's culinary magic into your kitchen every time you bake.

The book for bakers everywhere, from beginners to experts. Discovering the joy of homemade tarts has never been easier. In this book, celebrated European pastry chef Meike Schaling equips even the most rudimentary of bakers with the skills to create beautiful tarts in an endless variety of colors and flavors, all with just one core recipe. Chapters include how to make the perfect dough and exploring the best fillings for tarts. Learn how to create the perfect creamy layer and delicious toppings. From apples and pears to pineapple and rhubarb, the book teaches the reader how to make fruit the perfect texture and sweetness for their creations. It also includes fifteen different types of ganache, as well as other chocolate fillings and toppings to help create the ultimate chocolate sensations.

This stunning cookbook contains 100 mouth-watering recipes for pies and tarts, themed by size: individual tartlets and handheld pies, medium ones for lunch and dinner, and big, celebratory pies for larger gatherings. Pies and tarts can be guilty pleasures, crowd pleasers, seasonal winners and heroes of the picnic or lunchbox. It’s impossible to think of an autumnal lunch without apple pie, a summer feast without a glorious berry tart, or a birthday without a showstopping chocolate tart. These classics, given a contemporary spin, sit happily alongside recipes for empanadas, lattice-topped pies, slumps, and galettes. There are sweet and savoury recipes for every season, and ideas for super decorative pastry-work, as popularised on Instagram. The book also includes pastry-making tips and tricks, and building-block recipes for a variety of doughs and crusts, to help get you started.

Filled with seasonal fruit, piled high with billowy meringue, or topped with buttery streusel, pies and tarts are comforting and foolproof. In Martha Stewart's Pies and Tarts you'll find 150 recipes - some are savoury, some are sweet; some are simple enough for a weeknight, while others are fancy enough for special events. There are individual pies, savoury classics like quiche, holiday deserts for nearly every occasion, and much more besides. Chapters feature pies and tarts for everyone: Classic (Lattice-top Blueberry Pie, Pumpkin Pie), Free-from (Apricot-Pistachio Tart, Apple Butter Hand Pies), Sleek (Caramelized Lemon Tart, Chocolate Mousse Tart with Hazelnuts), Dreamy (Frozen Chocolate-Peanut Butter Pie, Butterscotch Praline Cream Pie), Rustic (Cheddar-crust Apple Pie, Blackberry Jam Tart), Layered (Rainbow Puff-Pastry Tarts, Chocolate Pear Tart), Dainty (Roasted Fig Tartlets, Cranberry Meringue Mini Pies), Artful (Peach-Raspberry Slab Pie, Pumpkin and Ricotta Crostata), Holiday (Neapolitan Easter Pie, Gingerbread-Raspberry Snowflake Tart), and Savoury (Leek and Olive Tart, Summer Squash Lattice Tart). This book is at once a feast for the eyes and the palate, as well as a practical teaching tool. Bakers of all levels will look again and again to Martha Stewart's Pies and Tarts for inspiration and perfect results!