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Tarts with Tops On: Or How to Make the Perfect Pie by Tamasin Day-Lewis

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  • Chicken pie

    • Categories: Pies, tarts & pastries; Main course
    • Ingredients: whole chicken; carrots; celery; onions; leeks; store-cupboard ingredients; double cream; tarragon; parsley

  • Welsh chicken and leek pie

    • Categories: Pies, tarts & pastries; Main course; Welsh
    • Ingredients: whole chicken; cooked tongue; celery; bouquet garni; rosemary; leeks; parsley; shortcrust pastry

  • Welsh chicken and leek pasties

    • Categories: Pies, tarts & pastries; Main course; Welsh
    • Ingredients: cooked chicken meat; leeks; parsley; redcurrant jelly; potatoes; shortcrust pastry

  • Galician pork and sausage pie

    • Categories: Pies, tarts & pastries; Main course; Spanish
    • Ingredients: pork loin; serrano ham; chorizo sausages; red peppers; fennel; onions; olive oil; canned tomatoes; white wine; saffron; paprika; parsley; eggs; all-purpose flour; lard

  • Spinach and ham pie (Torta rustica con spinaci)

    • Categories: Pies, tarts & pastries; Main course; Italian
    • Ingredients: spinach; tomatoes; ham; buffalo mozzarella cheese; store-cupboard ingredients

  • La torta pasqualina

    • Categories: Pies, tarts & pastries; Main course; Easter; Italian; Vegetarian
    • Ingredients: Swiss chard; marjoram; ricotta cheese; Parmesan cheese; eggs; filo pastry

  • Tourte de Pâques

    • Categories: Pies, tarts & pastries; Main course; Easter; French; Vegetarian
    • Ingredients: spinach; artichoke bottoms ; eggs; store-cupboard ingredients

  • Somerset pork pie with cider and apples

    • Categories: Pies, tarts & pastries; Main course; English
    • Ingredients: minced pork; new ingredient; bacon; hard apple cider; mace; tart apples; sage; lard; all-purpose flour

  • Sausage and apple pie

    • Categories: Pies, tarts & pastries; Main course; English
    • Ingredients: sausage meat; sage; apples; nutmeg; puff pastry

  • Green herb and bacon pie

    • Categories: Pies, tarts & pastries; Main course
    • Ingredients: unsmoked back bacon; leeks; spinach; watercress; parsley; double cream; chicken stock; shortcrust pastry

  • Rabbit pie

    • Categories: Pies, tarts & pastries; Main course
    • Ingredients: wild rabbit; prunes; dry apple cider; onions; sage; unsmoked back bacon; eggs; parsley; chicken stock; shortcrust pastry

  • Shepherd's pie, cottage pie

    • Categories: Stews & one-pot meals; Main course; British
    • Ingredients: minced lamb; onions; carrots; tomato purée; red wine; meat gravy; Worcestershire sauce; Tabasco sauce; potatoes

  • Italian cottage pie

    • Categories: Stews & one-pot meals; Main course; Italian
    • Ingredients: minced beef; onions; celery; carrots; milk; white wine; canned tomatoes; bay leaves; nutmeg; potatoes

  • Noisettes of lamb in vine leaves and filo pastry

    • Categories: Pies, tarts & pastries; Main course; Greek
    • Ingredients: lamb noisettes; vine leaves; oregano; filo pastry; lemons; red wine

  • Kulebiaka or salmon pie

    • Categories: Pies, tarts & pastries; Main course; Dinner parties/entertaining; Russian
    • Ingredients: salmon fillets; butter; shallots; chestnut mushrooms; lemons; brown rice; dill; parsley; eggs; nutmeg; puff pastry

  • Salmon baked in pastry with ginger and currants

    • Categories: Pies, tarts & pastries; Main course
    • Ingredients: salmon fillets; stem ginger in syrup; dried currants; butter; shortcrust pastry
    • Accompaniments: Sauce messine

  • Sauce messine

    • Categories: Sauces, general; French
    • Ingredients: single cream; eggs; French mustard; butter; lemons; tarragon; parsley; chervil; dill

  • Cod, smoked haddock and scallop pie

    • Categories: Stews & one-pot meals; Main course; British
    • Ingredients: cod; smoked haddock; scallops; milk; bay leaves; nutmeg; dry vermouth; leeks; potatoes; dill

  • Potato and bacon pie (Tourte de pommes de terre au lard)

    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: potatoes; onions; streaky bacon; double cream; eggs; unsmoked back bacon

  • Feta, rice and yoghurt pie

    • Categories: Pies, tarts & pastries; Greek; Vegetarian
    • Ingredients: feta cheese; carnaroli rice; Greek yogurt; milk; spring onions; dill; eggs; sesame seeds; Italian 00 flour

  • La torta di porri

    • Categories: Pies, tarts & pastries; Italian; Vegetarian
    • Ingredients: leeks; eggs; carnaroli rice; olive oil; Parmesan cheese; lemons; basil; filo pastry

  • La torta di zucchini

    • Categories: Pies, tarts & pastries; Italian; Vegetarian
    • Ingredients: courgettes; eggs; carnaroli rice; olive oil; Parmesan cheese; lemons; basil; filo pastry

  • La torta di porcini

    • Categories: Pies, tarts & pastries; Italian; Vegetarian
    • Ingredients: porcini mushrooms; eggs; carnaroli rice; olive oil; Parmesan cheese; lemons; parsley; filo pastry

  • Layered ricotta and feta

    • Categories: Pies, tarts & pastries; Vegetarian
    • Ingredients: ricotta cheese; feta cheese; eggs; olive oil; dill; mint; filo pastry; milk

  • Cheese triangles

    • Categories: Pies, tarts & pastries; Main course; Greek; Vegetarian
    • Ingredients: feta cheese; kasseri cheese; graviera cheese; store-cupboard ingredients; mint; nutmeg; filo pastry

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  • ISBN 10 1401352057
  • ISBN 13 9781401352059
  • Published Sep 01 2003
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Talk Miramax

Publishers Text

Is there anyone who doesn't inwardly melt at the sight of a golden glazed pie crust with its little cottage chimney of steam wafting the scent of buried juices, the auguries of delight of what lies beneath? A classic steak and kidney, a soothing chicken pie, the crisp crumbliness of a raised hot water pie crust, the sugar-topped exuberance of a fruit pie, its crackling of sweetness concealing the acid fruit below, the buttery spiced whiff of an apple pie…

Tarts with Tops On is a celebration of the pie, this most traditional, comforting, and delicious of foods, as enjoyable in the making as in the eating.

Tamasin Day-Lewis draws upon classic combinations to create her own versions of many savory pies, such as Bacon and Egg Pie; the Cornish Pasty; Tourte de Pacques, a traditional Easter pie with eggs, artichokes, and spinach; Hunter's Pie; and a delicious Feta, Rice and Yogurt Pie.

There is a selection of Other People's Pies, Sweet Pies, and a chapter on American Pies that includes Shaker Lemon; Key Lime; Mississippi Mud and Jefferson Davis Pies.

Tamasin shows how to make pastry for every type of pie, easy infallible recipes that produce pastry invariably superior to anything you can buy.

Savory or sweet, simple or sophisticated, traditional or innovative, Tarts with Tops On has a pie to impress for every occasion.

Tamasin Day-Lewis is widely regarded as one of the top food writers today. She is a regular contributor to Vogue, Vanity Fair, and The Daily Telegraph. Her first U.S. publication, The Art of the Tart, was published in 2001. Tamasin has just launched her first food show in Britain, Tamasin's Weekends. She lives in western England and Ireland.

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Tarts with Tops On: Or How to Make the Perfect Pie

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