Old-fashioned apple pie, fresh fruit tart with pastry cream, billowy lemon meringue pie, or silky chocolate pie—these are just a few of the pies and tarts that hold places of honor among our all-time favorite desserts.
Williams Sonoma Collection Pie & Tart offers more than 40 easy-to-follow recipes that will inspire you to bake familiar classics as well as fresh new ideas. From exquisite crème brulee tartlets to a luscious summer peach pie to an irresistibly sweet pineapple galette, you will find a pie or tart recipe inside perfectly suited for any occassion. This beautifully photographed, full-color recipe collection appeals to both novice and experienced bakers.
APPLE BOOKS REVIEW
Dessert lovers, frequent entertainers, and those who are intimidated by the art of baking would do well to check out this lovely cookbook. Full of handy information like basic crust recipes, tips on rolling and transferring dough, and step-by-step instructions for constructing a lattice top, Williams-Sonoma Pie & Tart demystifies the process of making picture-perfect pies. The mouth-watering assortment of recipes includes something for every season and occasion, from Cinnamon Apple Crumb Pie to Pineapple–Brown Sugar Galette.
Divided into chapters such as"Fruit Pies,""Holiday Pies," and"Elegant Tarts," this cookbook, part of Williams-Sonoma's reliable cookbook series, offers a full selection of the pie and tart world's greatest hits. Coconut Custard Pie, Blueberry Pie and Lemon Meringue Pie all make appearances, as do slightly more exotic treats like the French Tarte Tatin and a Fresh Fig Galette with Ricotta and Honey. As in all Williams-Sonoma cookbooks, the recipes are easy to follow, and, for the internationally-minded, measurements are provided in cups, ounces and grams. Curiously, the book saves its three basic recipes for dough until the very end, even though pastry dough is where all pies and tarts begin. The volume also features gorgeous photographs of pies, tarts and their respective ingredients, like winsome bowls of cloves and fruits so carefully arranged they look like they're posing for a still life. REL