Tart it up! by Eric Lanlard

 

 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 Latte 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 Creme 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.

 As seen on Channel 4, this book is an accompaniment to the popular series.

The book starts with a fantastic, easy to follow pastry basics masterclass. There are easy to follow instructions for Shortcrust Pastry; Brioche Pastry; and Puff Pastry, along with instructions on lining a tin and blind baking. 

The remainder of the book is in two sections: Savoury Tarts and Pies and Sweet Tarts and Pies. Each section is jam packed with recipe ideas for both vegetarian and meat eaters, and include ideas for any occasion. 

The recipes are clearly set out with suggested portions per recipe, average preparation and cooking times. There are comprehensive, yet detailed preparation instructions and often include helpful tips to aid preparation further. The recipes are all accompanied by photographs of the finished dish - these photographs are fuss free and feature just the finished dish, no smiley faces round a table included in this book, which seem to be popular in recipe books lately. These photographs sum up the book perfectly - simply, rustic ideas that would be suitable food for any home.

I think this would make a great addition to any kitchen library and will be one picked up frequently for a meal suggestion.

Thank you to the publishers, Octopus Books, for sending me the book to review.