Professional guide to tarts, pies and flans with over 100 recipes. Master dough techniques, sweet and savory pastries, flans, quiches and classic tart creations.
A complete guide to understanding, learning and mastering the techniques behind tarts, pies and flans — from the basics to professional execution.
With over 100 recipes, this book explores sweet and savory creations made with shortcrust, flaky and savory doughs. From refined fruit tarts and creamy flans to hearty pies, quiches and traditional galettes, it offers a comprehensive approach to dough-based pastry.
Recipes include pistachio apricot tart, passion fruit hazelnut tart, chocolate flan, vanilla raspberry flan, chocolate galette, gâteau basque, spring vegetable pie and salmon spinach quiche.
An essential book for pastry chefs and professionals looking to perfect classic techniques with precision and creativity.
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