Pastry by Richard Bertinet

  • Salted pastry

    from Pastry Pastry by Richard Bertinet

    • Categories: Pies, tarts & pastries
    • Ingredients: plain flour; butter; salt
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  • Show all Recipes...

Notes about this book

  • Shazah on October 14, 2014

    I love this book but I did have a fail with the shortbread. I'm interested to know if anyone else has had a problem with the instructions, ie increased flour and reduced liquid(egg) from the original sweet pastry recipe. I was certain of my measurements but ended up with a very dry crumble, even with the addition of any extra yolk. I think it needs either more butter or less flour, but would try again if anyone has made successfully.

Notes about Recipes in this book

  • Salted pastry

    • Astrid5555 on May 05, 2016

      Excellent pastry if you follow step-by-step guide in the book.

  • Wholemeal pastry

    • SpatulaClark on March 14, 2020

      Go-to shortcrust recipe, great for small pies too. Works well with wholemeal spelt flour.

  • Sweet pastry

    • Astrid5555 on May 05, 2016

      Very easy to work with if you follow the step-by-step guide. New go-to recipe!

  • Almond pastry

    • SpatulaClark on April 26, 2020

      Nice nutty undertone, rich texture, quite sweet by itself.

  • Choux pastry

    • Astrid5555 on May 05, 2016

      Foolproof recipe, always works great!

  • Fruit tartlets

    • Astrid5555 on May 05, 2016

      Impressive looking, always a stunner for guests. Usually make these with strawberries when in season. Also great with thinly sliced plums and any other berries. Always make the crème légère as accompaniment.

  • Pear Bourdaloue

    • Astrid5555 on May 05, 2016

      Excellent! Made as small tartlets and once also as one big tart, which was even better.

  • Raspberry & pistachio tarts

    • Astrid5555 on May 05, 2016

      Great looking and very delicious! Very simple to make.

  • Apricot tart

    • Astrid5555 on June 22, 2014

      Best apricot tart ever! Used store-bought puff pastry, made the crème patssiere the night before, and the whole tart came together in less than an hour.

  • Swans

    • Astrid5555 on May 05, 2016

      A little bit retro but very nice looking end result. Recipe has a great step-by-step tutorial to help you through this involved recipe.

  • Crème légère

    • Astrid5555 on May 05, 2016

      Excellent accompaniment to any kind of sweet pastry.

  • Crème patissière

    • Astrid5555 on May 05, 2016

      Easy recipe with great result!

  • Almond cream

    • Astrid5555 on May 05, 2016

      Delicious, adding the Poire William is key.

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  • ISBN 10 0091943477
  • ISBN 13 9780091943479
  • Linked ISBNs
  • Published May 03 2012
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Ebury

Publishers Text

Bestselling author Richard Bertinet uses simple techniques and step-by-step photography to teach you how to make four different types of pastry before you put your skills to the test with a mouthwatering collection of over 50 recipes. He also dismisses the myths of making pastry and gives you his top tips on how to avoid mistakes or how to put them right if you do slip up.

With recipes ranging from savouries, such as Duck Pie, Pumpkin and Ricotta Tarts and Sausage Rolls, to all the sweet treats you can imagine, such as delectable Prune and Rum Tarts, Passion Fruit Cheesecakes and a sumptuous Tarte Tatin, this is every cook's pastry bible.

Beautifully illustrated with line drawings and colour photography by the award-winning photographer Jean Cazals, this is essential reading for every budding baker.

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