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

  • Chicken pie

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

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

    • JeffALNY on February 14, 2026

      I find it difficult sometimes to locate the best sausage for this tart, but the flavors are undeniable. Sausage, sage, and apple perfection.

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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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