A three inch tart shell, fresh from the oven and waiting to be filled.
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Pastry  rss this topic
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Choux Pastry
Profiteroles, beingets and éclairs. They all start with choux pastry. Learn to make it right every time.
14 Jul 2007 | Basics, Pastry
Pâte Brisée (Shortcrust Pastry) for savory tarts, pies and gallettes
A savory tart or pie dough every budding pastry chef can master.
14 Jul 2007 | Basics, Pastry
Pâte Sablée (Sweet Shortcrust Pastry) for dessert pies and galletes
Melt-in-your-mouth sweet pastry that is perfect for your next dessert pie or gallete.
14 Jul 2007 | Basics, Pastry
Pâte Sucrée (sweet pastry) for delicious tarts
This easy-to-use pastry is crisp and crumbly and ideal for sweet tarts.
14 Jul 2007 | Basics, Pastry
Profiteroles and Éclairs
27 Feb 2008 | Desserts, French, Pastry
Strawberry Tart with Almond Cream
An easy and fantastic way to dress up fresh strawberries.
14 Jul 2007 | Desserts, Pastry
Tarte Tartin
Caramelized apples atop a 'melt in your mouth' pastry crust. Add ice cream and you have perfection.
14 Jul 2007 | Desserts, Fruit, Pastry
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We recommend
The Classic Art of Viennese Pastry
Austrian pastries are divine, and Vienna has the best. This book has the inside scoop on how to them. Most of the recipes are for making in bulk, so be sure you know how to divide down to what you need.
Book of Tarts
A delightful little book that focuses on one small subject, namely individual little tarts. Buy this book and you will become a master of this delicious dessert.
The Bakers Dozen Cookbook
Classic American baking recipes, all tested and packed with helpful tips. Authored by 13 talented experts.
Charcuterie
There aren't too many books that tell you how to cure your own salami or make pate. This is a great one.
The Japanese Kitchen
A very accessible book that explains the classics in Japanese cuisine with very little westernization.

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