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Tart it Up!: Sweet and Savoury Tarts and Pies Hardcover – 1 Jul 2012


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Tart it Up!: Sweet and Savoury Tarts and Pies + Home Bake: Cakes, muffins, tarts, cheesecakes, brownies and puddings, with foolproof tips from Master Pâtissier + Chocolat: Seductive Recipes for Bakes, Desserts, Truffles and Other Treats
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Product details

  • Hardcover: 176 pages
  • Publisher: Mitchell Beazley (1 July 2012)
  • Language: English
  • ISBN-10: 1845336909
  • ISBN-13: 978-1845336905
  • Product Dimensions: 19.8 x 2.1 x 24.8 cm
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (33 customer reviews)
  • Amazon Bestsellers Rank: 28,183 in Books (See Top 100 in Books)
  • See Complete Table of Contents

More About the Author

Here you'll find the fantastic books from French Master Pâtissier and gorgeous face of Channel 4's 'Baking Mad', Eric Lanlard.

Eric Lanlard, Master Pâtissier and twice winner of the prestigious Continental Pâtissier of the Year at the British Baking Awards, has changed the face of British Patisserie and has earned himself an international reputation for superlative cakes with an A-list clientele including Madonna, Sir Elton John, Elizabeth Hurley, Claudia Schiffer and George Michael.

Eric has become a celebrity himself with 4 series to his name. Eric's latest project is series 2 of Baking Mad with Eric Lanlard (Channel 4 in March 2012). Each programme sees Eric sharing his tips and skills - teaching bakers how to produce mouth-watering cakes and desserts with ease and speed. Preceding Baking Mad with Eric Lanlard came two series of Glamour Puds. At Eric's Cake Boy boutique, a unique destination café, he also runs baking classes and exclusive "chef's table" lunches and his unique and elegant coffee lounge is also used as a venue for stylish parties.

Product Description

Review

Given that many of these recipes can be prepped in advance without losing the wow factor, there s many a kitchen that would benefit from having one or two of these in its repertoire. -- Caterer & Hotelkeeper

Packed with mouthwatering recipes for sweet and savoury pies.' Telegraph Weekend

These recipes really do taste as good as they look. -- Hello!

Gorgeous recipes -- Fabulous Food

Scrumptious. --Telegraph Magazine

Book Description

Tart it Up! is the latest book from bestselling patissier and author, Eric Lanlard; Perfect for the autumn season this book has all the knowledge and expertise of Eric's training in easy to understand step-by-step processes. Delicious recipes for relaxed entertaining. Mouthwatering photography by Kate Whitaker, photographer of the bestselling Hummingbird Bakery Cake Days.

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Front Cover | Table of Contents | Excerpt | Index | Back Cover
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Most Helpful Customer Reviews

14 of 14 people found the following review helpful By Deb L on 24 Jun 2012
Format: Hardcover
A lovely, easy to follow well presented book with the odd photograph of the very easy on the eye, Eric Lanlard, just to spicen the book up a little more.
The book opens with a few paragraphs from Mr Lanlard about how he came to have a passion for pasrty and his humble beginnings as a pastry chef. From sweet to savoury Eric seems to have covered the lot.
The introduction leads into a Pastry basics section that covers everything from the most basic shortcrust pastry to the more experimental Brioche and Puff pastry. This section comes with the odd handy little hints and tips sections and easy to follow instructions on how to line a baking tin and Blind Binding, which having read the section discovered that this was a name for a method I was familiar with but didn't know it's name.
Most recipes have end product photographs which I always find very helpful and little tips on what to serve the dish with.
I tried the Calzone recipe first as this was really well photographed and even had individual, step by step photographs. The result - a success proclaimed by the other half!
My only criticism would be that I prefer an end result photograph with every recipe. I am more likely to try a new recipe if I like the look of the end product and a few of these recipes may go untried by me because of that.
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7 of 7 people found the following review helpful By Lisa Donoghue on 27 Jun 2012
Format: Hardcover
I was given this book for my birthday recently and I absolutely love it! I am a huge fan of pastry and pies plus I am a non-meat eater and this book has enough diverse and interesting non-meat recipes to satisfy me, as well as fab savoury ones. The instructions are clear and concise. The pastry turns out beautifully every time - I didn't realise pastry was so easy to make! I have made the Mediterranean tart and the salmon and dill tarts for friends recently and they went down a storm. There's a section at the back on savoury accompaniments which is a nice touch. Would thoroughly recommend it. Great gift.
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13 of 14 people found the following review helpful By Roger Dettmer on 13 Mar 2013
Format: Hardcover Verified Purchase
This is, in many ways, an excellent book - the recipes are unfailing attractive, some are simply brilliant, but if you're a fan oven user, surely the norm nowadays, you'll have problems.

If you're making a savoury tart, then you really must blind bake. However, the advice, page 19, to set your fan oven to 160 degrees C, won't work. The pastry will be uncooked in the centre, and the dreaded soggy bottom will be the outcome. Use bottom heat and 180 degrees C, and all will be well.

There's an error on page 112 that could catch the novice cook, i.e. someone like me. If you're going to apply a glaze, do it after the tart has cooked, and cooled, and not before baking - as advised in the recipe. Clearly the publishers have expended a lot of effort making this book look attractive; too bad the budget did stretch to decent proof readers - seemingly a dying breed.

The recipe on page 112, a really lovely blueberry amandine tart, also suffers from the fan oven problem. It doesn't require blind baking, but if you cook it at 160 fan for the stipulated 20-25 minutes, the underside of the pastry won't be cooked in the centre. A, possibly, better approach, if you want to avoid blind banking, is to try 15 minutes of bottom heat at 180 (to get the pastry going) and then switch to bottom heat 160.

Roger Dettmer
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4 of 4 people found the following review helpful By sandig on 30 Jun 2012
Format: Hardcover
I was lucky enough to win a copy of this book and so far have made 2 of the tarts, but I will definitely be making more. The book helpfully starts with clear instructions on how to make each kind of pastry. Followed by savoury tarts, then sweet ones. Both the savoury and sweet sections have some suggestions for sides/accompaniments.

We tried the braised little gem tart that Eric helpfully suggests goes well with roast chicken, it was really simple to make, thanks to the very clear step by step instructions on how to make the pastry and how to assemble/prepare the tart for baking. The result was stunning and made a pleasant change from the usual roast dinner, perfect for a warm summer evening. The second tart we tried was the quiche Lorraine. The result was perfect, no soggy bottoms on this tart and I loved the lightness of the dish. We even ate some cold for breakfast.

Both sections seem to have a pie or tart for any season and all occasions, from the simple throw it together in 10 minutes for a quick supper to the more involved West Indies chocolate which is visually stunning and would make a wonderful dinner party dessert.

Over all this book is brilliant, the photographs are beautiful, it has recipes for all abilities, it is laid out well and it is written in a simple unfussy way. My only gripe is that the recipes are often for fairly large numbers, some of the desserts serve 10! I am happy to scale down recipes for our smaller family, but know that friends who do not cook/bake a lot would find it daunting.
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2 of 2 people found the following review helpful By Michalina Bochynska on 15 Jan 2013
Format: Hardcover Verified Purchase
I love bake tarts, so I was looking for a new recipes. I found a really goog ones in this book, they are great. It has lot of beautiful pictures, almost for every recipe. It's a great book for everyone who loves baking, I recomennd strongly
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2 of 2 people found the following review helpful By Urvashi on 24 Nov 2012
Format: Hardcover
This book really caught my eye because it’s all about pastry which I am rather addicted to.

Eric’s book starts with a memory back to his training ground of Le Grand Patisserie in Quimper where he spent six months learning how to make pastry and a further six how to use pastry. This book is a collection of his favourites both sweet and savoury.

The first section covers pastry basics as you would expect – shortcrust, sweetcrust, almond and chocolate shortcrust followed by brioche and puff.

His savoury section encompasses all the seasons from the Spring Garden Green Tart to the Summer Vegetable Pie and an autumnal Butternut Squash and Mushroom Pie. That raises a good point. Not all the recipes use pastry. For example his Seafood Pie is like a traditional English Fish Pie but the mashed potato is replaced with scalloped potatoes. He also has a mini Scallop and Courgette Crumble Pie which uses a simple herby crumble topping. I have earmarked this one as a dinner parter starter as soon as I find some of the lovely mini copper pans he uses!

The book has a nice mix of international recipes sitting alongside traditional French favourites like his Proper Quiche Lorraine. There is a Curried Chicken Tart, an Iberian Chicken Pie and an inspiring Miso Cod in Brioche Pie.

There are some nice detailed step by step pages for the more complex recipes like his Calzone and Heritage Tomato Tart Tatin as well as a quick bakes and accompaniments summary covering side dishes like Green Beans with Shallots, Fig Chutney and Tabouleh Salad.

The sweet section kicks off with an Apricot, Honey and Pistachio Tart using fill pastry which inspired my Apple and Cobnut version. It was a really nice way of using frangipane with filo.
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