Through techniques, tips and trusted recipes, Mastering the Basics: Pies, Tarts and Pastries will guide both the novice cook and the competent p tissier who wishes to learn the expert tricks of pastry-making and beyond. From the classic quiche Lorraine and the simple croissant to delicious fruit tarts and savoury pies, this collection of reliable recipes is presented in an aspirational, yet very approachable design. Step-by- step photography and a useful basics chapter that contains all the building blocks, techniques and basic recipes provide extra help to ensure success every time you turn the page. Also in the series: Mastering the Basics: Pasta, Mastering the Basics: Dessertsand Mastering the Basics: Baking