The Pastry School – Cookbook Giveaway

Enter our giveaway (2 copies US provided by the publisher and one copy worldwide provided by Eat Your Books) for a chance to win The Pastry School: Master Sweet and Savoury Pies, Tarts and Pastries at Home by Julie Jones. This title made my best books of Spring 2020.

Julie Jones is a pastry artist. Her first cookbook Soulful Baker: From Highly Creative Fruit Tarts and Pies to Chocolate, Desserts and Weekend Brunch is a beautiful book filled with inspiration (find out more about that particular title in my earlier review).

The author’s new release, The Pastry School is an equally stunning book that walks you step-by-step through both sweet and savory pastry creations. Chapters are organized by seven subjects: pastry, fruit, cream & cheese, nuts, vegetables, meat & fish and ending with crunch & crumb.

Recipes range from a Goat cheese and fennel jam galette, Lychee and violet craquelin choux, Leek, potato and cheddar cheese cubes, to Peanut and potato satay bites. Julie shares many process photos to guide the beginner through more technique-driven steps such as filling a tart shell and preparing it for blind baking or handling sheets of pastry.

Special thanks to Kyle Books for providing the following recipe for our members to try now. Photo credit: Peter Cassidy

Apple rose tart (2020) 
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I have been arranging and baking these tarts since the apple rose phenomenon first burst onto social media a few years back – I don’t think I’ll ever tire of making them. Each and every one is unique, as the mood upon making is captured within the arrangement of the apples, a bit like a painting. Granted, these tarts take a bit of effort and, yes, they are pretty, but most importantly, they taste great. It would be a real shame to spend a lot of time making something look this special if the taste and texture didn’t match up.

Serves 9, using a 22 x 2.5cm (8½ x 1in) square, fluted loose-bottomed tart tin

1 quantity Sweet Shortcrust pastry (see recipe below)

For the frangipane

  • 75g (2 ¾oz/⅓ cup) unsalted butter, at room temperature
  • 75g (2 ¾oz/6 tablespoons) caster (superfine) sugar
  • 35g (1 ¼ oz) ground hazelnuts
  • 40g (1 ½ oz) ground almonds
  • 75g (2 ¾ oz) eggs (shelled weight), lightly beaten

For the apples

  • juice of 2 large lemons
  • 12 dessert apples, a mixture in variety and skin colour
  • 100ml (3½fl oz/⅓ cup plus 1 tablespoon) water
  • 50g (1¾oz/¼ cup) caster (superfine) sugar
  • ½ teaspoon ground cinnamon

To finish

  • blueberries and cherries, halved (optional)
  • 1 egg yolk
  • boiling water
  • caster (superfine) sugar
  • icing (powdered) sugar

Make the pastry following the recipe below. After resting, line, blind bake and trim a pastry case. Leave the baked case within the tin for later. Any spare pastry can be cut into shapes and used to make decorative flourishes later.

To make the frangipane, place the soft butter into the bowl of a freestanding mixer along with the caster (superfine) sugar. Attach the paddle and beat for 1 minute until creamed. Add the nuts and eggs alternately in 3 consecutive bursts, beating continuously between additions. When all of the ingredients are well combined, spread the frangipane evenly across the prepared pastry case. Set aside.

Next, start on the apples. Half-fill a medium saucepan with water and squeeze in the juice of 1 lemon. Bring to a gentle simmer. Add the juice of the other lemon to a bowl of cold water. Core four of the apples and cut them in half vertically. Slice each apple half across its width to 1mm (or as thinly as possible) – using a mandolin will give consistently even slices.

Submerge the slices in the simmering water for a few minutes to soften, testing after 1 minute and every 30 seconds thereafter. To test, bend and roll a slice between your fingers, if it cracks, wait another 30 seconds, then re-test. When ready, the slices will be soft and pliable. Transfer to the cold water using a slotted spoon.

To make a rose, use up to eight slices of apple at one time. Lay onto a tea towel, skin facing upwards, laying left to right and overlapping each slice by half. Roll up starting at the left-hand side, gently working the apple slices into a complete roll. Place into the frangipane, then ease open to create the look of a blooming rose. When all of the apple slices have been used, repeat the slicing and softening process with another batch of apples, and repeat until enough roses have been made to cover the surface. Any gaps can be filled with single apple slices tightly rolled in between and, if using, additional fruits can be added, too, as can pastry shapes.

When finished decorating, make the syrup by first boiling the water, sugar and ground cinnamon together until reduced and thickened. Allow to cool for 5 minutes, then carefully brush over the apple flesh. Place in the fridge for at least an hour.

Place a baking sheet in the oven and preheat to 160ºC (325ºF), Gas Mark 3.
If pastry décor has been used, brush the pastry carefully with egg wash. Sprinkle the tart with a fine dusting of caster (superfine) sugar, cover with kitchen foil and place in the oven. Baking the tart under foil can take up to 2 hours, but it is worth it, as the colour of the fruit will hold better and the flavour will intensify significantly. Check the tart after 1 hour, then every 20 minutes thereafter, removing the foil for the final 20 minutes of baking.

Allow to cool for 15 minutes before removing from the tin and slicing. Dust with a little icing (powdered) sugar and serve with or without cream.

Sweet shortcrust pastry 
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This classic pastry is my go-to recipe for most of the sweet pies and tarts in this book. No alterations are needed from one recipe to the next, other than the quantity needed. That said, if you are feeling experimental, additional flavourings such as citrus zest, vanilla, ground nuts and spices can be added successfully, although do use them sparingly. To overpower the perfect buttery taste that this pastry offers would be a great shame. Personally, I prefer to focus the layering of flavour into the pie or tart filling instead.

One quantity of pastry is enough to line a large circular tin measuring 23 x 3.5cm (9 x 1½in), with extra remaining for small decorations. For a fully covered decorative pie, a double quantity will be needed.

Makes 1 quantity

  • 230g (8oz/1¾ cups) plain (all-purpose) flour
  • 125g (4½oz/½ cup plus 1 tablespoon) cold unsalted butter, cut into 1cm (½in) cubes, no need to be precise
  • 50g (1¾oz/heaping ¹⁄³ cup ) icing (powdered) sugar
  • 1 egg yolk
  • 2 tablespoons milk

For egg wash – if and when the recipe calls for it

  • 1 egg yolk
  • boiling water

Place the flour and butter into the bowl of a freestanding mixer and attach the paddle beater. Mix on medium speed until the butter has been incorporated into the flour and resembles fine breadcrumbs. Add the icing (powdered) sugar and mix for a few seconds before adding the egg yolk and milk. Continue to mix until a cohesive dough forms – this should only take 30–60 seconds, depending on your mixer. Turn out the pastry onto a work surface – there’s no need for more flour – and bring it swiftly together with your hands, without overworking it.

Lay out a long sheet of cling film and place the dough on one half. Flatten the pastry with the palms of your hands, then fold the remaining cling film over the top, fully encasing the dough. Roll out swiftly between the cling film to an approximate depth of 5mm (¼ in), trying your best to keep it in a circular shape. Place in the fridge for at least an hour before using.

After resting, roll out between two sheets of non-stick baking paper – there’s no need for more flour – and use according to the relevant recipe instructions.

Special thanks to Kyle Books for offering two copies of the above-referenced title in our giveaway open to US members. EYB is providing one additional copy worldwide.  Entry options include answering the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post and this forum post. Once you log in and enter your member name you will be directed to the next entry option – the blog comment. After that, there are additional options that you can complete for more entries. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on June 8th, 2020. (Due to the pandemic we are extending dates until offices are back up and running.)

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158 Comments

  • matag  on  April 7, 2020

    Boozy cherry liquor pie

  • jigglesfrog  on  April 7, 2020

    Apple tarte Tatin

  • rchesser  on  April 7, 2020

    Nana Maud’s Custard Tart!!

  • Kristjudy  on  April 7, 2020

    Custard tart

  • amandabeck  on  April 7, 2020

    Pistachio tart with rhubarb tiles!

  • FrenchCreekBaker  on  April 7, 2020

    poached-peach-zabaglione-and-sweet pastry scrunchie

  • riley  on  April 8, 2020

    Goat’s cheese and fennel jam galette

  • jluvs2bake  on  April 8, 2020

    Butterscotch crunch with crystallized rosemary

  • barbarapalermo  on  April 8, 2020

    Goat’s cheese and fennel jam galette

  • maci234  on  April 8, 2020

    Custard tart

  • vhfvhf  on  April 8, 2020

    apple rose tart

  • Tabby72  on  April 8, 2020

    I’d try the custard tart!

  • dbranigan27  on  April 8, 2020

    I would try the Apple tarte Tatin.

  • sakcrisler  on  April 8, 2020

    Goat’s cheese and fennel jam galette

  • DJBWA  on  April 8, 2020

    Roasted rhubarb and raspberry tart

  • horselady57  on  April 8, 2020

    The Apricot and vanilla Danish with fennel seed caramel sounds amazing!

  • sarahawker  on  April 8, 2020

    Tear and dunk Viennoiserie loaf

  • marsmomma  on  April 8, 2020

    I would love to make the Apple Rose Tart, it sounds divine!

  • lean1  on  April 8, 2020

    Potato and peanut satay bites!

  • fujirw  on  April 8, 2020

    The sausage and fig plait.

  • ravensfan  on  April 8, 2020

    Apple tarte Tatin

  • hillsboroks  on  April 8, 2020

    Super slow onion and Gruyere tart.

  • IreneLawton  on  April 8, 2020

    Roast rhubarb and raspberry tart

  • aunalise  on  April 8, 2020

    I’d like to try the Sweet Shortcrust Pastry first! Yum!

  • julianaxl  on  April 9, 2020

    Strudel scrunches!

  • Shelmar  on  April 9, 2020

    Vegetable Wellington

  • SpatulaClark  on  April 9, 2020

    Apricot and vanilla Danish with fennel seed caramel!

  • kmn4  on  April 9, 2020

    Lychee and violet craquelin choux

  • calguire  on  April 9, 2020

    Raspberry and rose gin mille feuille

  • MarciK  on  April 10, 2020

    Crab and fennel vol-au-vents

  • LeMinou  on  April 10, 2020

    Apple rose tart

  • wildchild  on  April 10, 2020

    Hot water pastry

  • mikedavidjeff  on  April 10, 2020

    Maudes custard pie

  • roxlet  on  April 10, 2020

    Pistachio tart

  • Dendav  on  April 10, 2020

    Custard tart

  • qinsina  on  April 10, 2020

    Sausage and fig plait

  • Roosta  on  April 10, 2020

    Boozy cherry liquor pie

  • Bakingcookies  on  April 11, 2020

    Goat’s Cheese and Fennel Jam Galette

  • stephntran  on  April 11, 2020

    Definitely the apple rose tart!!

  • goldenpudding  on  April 11, 2020

    Nana Maud’s custard tart

  • txcop01  on  April 11, 2020

    Onions and egg tartlets sound good!

  • RickPearson54  on  April 11, 2020

    apple tarte tatin

  • ralucamelania  on  April 11, 2020

    Chamomile panna cotta tart

  • LaurenE  on  April 11, 2020

    Pistachio tart with rhubarb tiles

  • Lafauvette  on  April 11, 2020

    apple tarte tatin

  • Tracey11  on  April 11, 2020

    Roasted rhubarb and raspberry tart

  • BMeyer  on  April 11, 2020

    Boozy cherry liquor pie

  • thecharlah  on  April 11, 2020

    Butterscotch crunch with crystallized rosemary

  • baloo  on  April 12, 2020

    Apple tarte Tatin

  • Pizzacat13  on  April 12, 2020

    Trinary Pie 🙂

  • debbiehb  on  April 12, 2020

    Apple tarte Tatin

  • madelainelc  on  April 12, 2020

    Roasted rhubarb and raspberry tart.

  • eshepher  on  April 12, 2020

    Apple Rose Tart!

  • lindaeatsherbooks  on  April 13, 2020

    I would make the fromage blanc, honeycomb, and fig Viennoiserie.

  • dbielick  on  April 13, 2020

    Poached peach, zabaglione and sweet strudel scrunch

  • PortLudlow19  on  April 13, 2020

    Anything savory!

  • Mariarosa  on  April 14, 2020

    Pine nut praline, rum and raisin pinwheels

  • betsyradelow  on  April 14, 2020

    Apple rose tart!

  • danisgooder  on  April 15, 2020

    Butterscotch crunch with crystallized rosemary

  • Sfgordon  on  April 15, 2020

    Mango and coconut cream tartlets sounds delicious

  • hbakke  on  April 15, 2020

    Salted caramel banana tarte Tatins

  • kbehn  on  April 15, 2020

    Custard tart!

  • CindyinOttawa  on  April 16, 2020

    Definitely the Double choc éclairs with vanilla caramel.

  • GregH  on  April 16, 2020

    Fromage blanc, honeycomb, and fig Viennoiserie

  • kb_mw  on  April 17, 2020

    Super slow onion and gruyere tart

  • HomespunHouse  on  April 17, 2020

    Apple rose tart

  • ebs  on  April 17, 2020

    Walnut, pear and Regalis tarte fines

  • AJL123  on  April 18, 2020

    Butterscotch crunch with crystallized rosemary sounds delicious

  • mpdeb98  on  April 18, 2020

    Apricot and vanilla Danish with fennel seed caramel

  • JessHeilman  on  April 18, 2020

    Roasted Rhubarb and raspberry tart – to use my rhubarb and raspberries!

  • cocopazo  on  April 18, 2020

    Sweet short crust pastry

  • Arinelle  on  April 18, 2020

    Chamomile panna cotta tart

  • sequoia55  on  April 19, 2020

    Apple tarte Tatin

  • Tammywolf  on  April 19, 2020

    Boozy cherry liquor pie

  • TanyaD  on  April 19, 2020

    Apple rose tart

  • Marjorie_T  on  April 19, 2020

    Butterscotch crunch with crystallized rosemary

  • Siegal  on  April 19, 2020

    Sausage and fig plaite!!

  • Belene  on  April 20, 2020

    Leek, potato and cheddar cheese cubes

  • centraljersey  on  April 20, 2020

    Just figuring out those apple roses…

  • skinnelly  on  April 20, 2020

    I’d love to try a custard tart

  • debra24  on  April 21, 2020

    Custard tart

  • Sarah.B  on  April 21, 2020

    Tartiflette pie 🙂

  • Binguy  on  April 21, 2020

    Apple rose tart

  • EmilyR  on  April 23, 2020

    Lychee and violet craquelin choux

  • jmay42066  on  April 23, 2020

    Crab and fennel vol-au-vents

  • choppergirl  on  April 23, 2020

    Apple rose tart

  • anklecemetery  on  April 24, 2020

    Oh my gosh, what a beautiful book. I’d love to make that raspberry rhubarb tart.

  • eweinst  on  April 24, 2020

    I would try apple tarte Tatin!

  • Dawn.Rosenbaum  on  April 25, 2020

    Pistachio tart with rhubarb tiles

  • iza27  on  April 25, 2020

    Mango and coconut cream tartlets

  • jwolfe  on  April 25, 2020

    Butterscotch crunch with crystallized rosemary

  • Dannausc  on  April 26, 2020

    Vanilla slices

  • nvernon  on  April 26, 2020

    Chamomile panna cotta tart

  • Blackeyedsusans  on  April 26, 2020

    Paris Brest with cherries and dipped hazelnuts

  • TheCookbookCook  on  April 26, 2020

    Sausage and fig plait

  • GiovannaR  on  April 27, 2020

    Peanut and potato satay bites

  • t.t  on  April 27, 2020

    Pastiera Napoletana

  • Lindamle  on  April 27, 2020

    I would like to try the hot water pastry recipe

  • Kblg  on  April 27, 2020

    Mango and coconut cream tartlets

  • immortalb4  on  April 27, 2020

    Mango and coconut cream tartlets

  • elysek  on  April 27, 2020

    Roasted Rhubarb and Raspberry Tart

  • cookingwithboogie  on  April 27, 2020

    Chamomile panna cotta tart

  • elinwoods  on  April 28, 2020

    Butterscotch crunch with crystallized rosemary

  • maria411  on  April 28, 2020

    Custard Tart

  • foodie16  on  April 28, 2020

    Onion and Egg Tartlets

  • lils74  on  April 28, 2020

    Tartiflette pies and beetroot tarte tatin – couldn’t choose between the two!

  • damjih  on  April 28, 2020

    vegetable wellington

  • KatharineFB  on  April 29, 2020

    Chicken chorizo and spinach pie for my family of chorizo lovers!

  • acecil  on  April 29, 2020

    Choux pastry

  • kmetcalfe727  on  May 1, 2020

    The peanut and potato satay bites!

  • Plumbobmummy  on  May 1, 2020

    The apple rose tart

  • Sand9  on  May 1, 2020

    Treacle Tart Deluxe x

  • bopper  on  May 1, 2020

    apple rose tart

  • say  on  May 1, 2020

    custard tart

  • Twempy53  on  May 2, 2020

    Apple tart takin

  • leilx  on  May 2, 2020

    Seeded crackers

  • Username123321  on  May 2, 2020

    I’d love to try the Boozy cherry liquor pie first.

  • RuthHarwood  on  May 3, 2020

    Apple tarte Tatin is something I’ve never attempted – would be a lovely experience!

  • lgroom  on  May 4, 2020

    Goat’s cheese and fennel jam galette.

  • dtremit  on  May 4, 2020

    The chamomile panna cotta tart sounds interesting!

  • odyssey  on  May 4, 2020

    puff pastry

  • Shelley.b  on  May 4, 2020

    apple rose tart

  • bdmltm  on  May 5, 2020

    Super slow onion and Gruyère tart

  • jd5761  on  May 7, 2020

    Apple Rose Tart for me

  • luccio  on  May 9, 2020

    Roasted rhubarb & raspberry tart : I use this combination of flavours in a sponge pudding, & it’s great!

  • WombatCuddler  on  May 9, 2020

    Raspberry and rose gin mille feuille

  • InstantJo  on  May 9, 2020

    Sweet Shortcrust Pastry

  • virjeania  on  May 9, 2020

    To learn how to make crust Sweet shortcrust pastry

  • moralla  on  May 9, 2020

    Boozy cherry liquor pie

  • Bekstayo  on  May 9, 2020

    Peanut and potato satay bites sound wonderful!

  • Jow  on  May 10, 2020

    The roasted rhubarb and raspberry tart

  • clairew137  on  May 10, 2020

    Butterscotch crunch with crystallised rosemary

  • JenThomas318  on  May 10, 2020

    Apple rose tart

  • tararr  on  May 11, 2020

    Pistachio tart with rhubarb tiles

  • nicoles212  on  May 11, 2020

    Custard tart 💛 I’d love to learn more recipes and this book looks absolutely fantastic!

  • Rosscoe  on  May 11, 2020

    I would love to try the double choc éclairs with vanilla caramel recipe first.

  • gilmonster  on  May 11, 2020

    custard tart

  • MiMi60  on  May 11, 2020

    Leek, potato and cheddar cheese cubes

  • epunzy  on  May 11, 2020

    Looking forward to trying the patchwork vegetable tart!

  • lene  on  May 12, 2020

    Tarte tatin

  • Jesmondgirl  on  May 13, 2020

    I would try tartiflette pies.

  • percussion03  on  May 13, 2020

    Pistachio tart with rhubarb tiles

  • scarpenter  on  May 14, 2020

    Apple Rose Tart

  • dusya4  on  May 15, 2020

    Super slow onion and Gruyère tart

  • ohheather  on  May 16, 2020

    German Apple Slice.

  • mo_rambo  on  May 17, 2020

    Sweet and salty vegan pastry :3

  • LydiaR  on  May 18, 2020

    Goat’s cheese and fennel jam galette, yumm!

  • Maefleur  on  May 18, 2020

    Chamomile panna cotta tart

  • Ishtar  on  May 21, 2020

    Sausage and fig plait

  • chefthomas  on  May 21, 2020

    Roasted rhubarb and raspberry tart

  • Steben  on  May 21, 2020

    Butterscotch crunch with crystallized rosemary

  • Ren23  on  May 23, 2020

    Mango and coconut cream tartlets

  • fmd518  on  May 24, 2020

    Goat’s Cheese and Fennel Jam Galette

  • KitKatCat  on  May 24, 2020

    Boozy cherry liquor pie

  • edyenicole  on  May 25, 2020

    the custard tart!

  • Pamyoungvb  on  May 27, 2020

    Sausage and fig plait.
    Love figs!

  • banba1  on  May 27, 2020

    Boozy cherry liquor pie

  • blazin  on  May 27, 2020

    Crab and fennel vol-au-vents

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