Pastry: A Master Class for Everyone, in 150 Photos and 50 Recipes by Richard Bertinet

  • Salted pastry

    from Pastry Pastry by Richard Bertinet

    • Categories: Pies, tarts & pastries
    • Ingredients: plain flour; butter; salt
    show

  • 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

  • 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!

  • Salted pastry

    • Astrid5555 on May 05, 2016

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

  • 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 cream

    • Astrid5555 on May 05, 2016

      Delicious, adding the Poire William is key.

  • Almond pastry

    • SpatulaClark on April 26, 2020

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

  • Wholemeal pastry

    • SpatulaClark on March 14, 2020

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

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  • ISBN 10 1452115494
  • ISBN 13 9781452115498
  • Published Aug 20 2013
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Chronicle Books

Publishers Text

Whether attempting the elusive perfect tart crust or the ever-vexing handmade puff pastry, making from-scratch pastry is the baker’s pinnacle of achievement—and arguably the most challenging of all skills. In Pastry, renowned British baker Richard Bertinet demystifies the art of handmade pastry for aspiring bakers of all abilities. Using crystal-clear instructions, step-by-step photography, and fail-proof weight measurements for ingredients, Bertinet teaches readers how to make the four different types of pastry—savory, sweet, puff, and choux—and shares 50 rustic, mouthwatering recipes.

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