Intro -- Title -- Contents -- Introduction -- Basics -- Common ingredients -- Common equipment -- Shortcrust pastry -- Shortcrust pastry -- Sweet shortcrust pastry -- Pâte brisée (rich shortcrust pastry) -- Pâte sucrée -- Rolling out pastry -- Blind baking -- Making shortcrust pastry in the food processor -- Using filo pastry -- Puff pastry -- Flaky pastry -- Rough puff pastry -- Leavened puff pastry -- Choux pastry -- Piping/shaping choux pastry -- Crème pâtissière (pastry cream) -- Pastry definitions -- Pie and Tart decorations -- Large Pies & -- Tarts -- Quiche lorraine -- Silverbeet pie -- Pissaladière -- Roast onion tart -- Steak and kidney pie -- Caramelised tomato tart -- Onion tart -- Lemon tart -- Linzertorte -- Deep-dish apple pie -- Rich chocolate tart -- Free-form blueberry pie -- Lemon meringue pie -- Treacle tart -- Tarte tatin -- Bramble pie -- Pistachio and fig tart -- Double-crust apple pie -- Citron tart -- Free-form apple and rhubarb tart -- Bakewell tart -- Peach pie -- Rhubarb lattice pie -- Pecan pie -- Pear and almond flan -- Rosemary & -- honey rice-custard tart -- Small Pies & -- Tarts -- Mini prawn and avacado tartlets -- Tomato & -- fennel tartlets with basil pesto -- Creamy snapper pies -- Individual meat pies -- Mango & -- passionfruit pies -- Individual berry tarts -- Neenish tarts -- Portuguese tarts -- Peach galettes -- Christmas mince pies -- Baked custard tarts with rhubarb -- Pastries -- Pork, apple & -- fennel sausage rolls -- Potato and pea samosa -- Spinach and feta triangles -- Chicken, bacon & -- mushroom vol-au-vents -- Cornish pasties -- Raisin and custard spirals -- Chocolate éclairs -- Baklava -- Eccles cakes -- Croissants -- Apple turnovers -- Danish pastries -- Walnut, cinnamon & -- brown sugar palmiers -- Honey & -- nut filo rolls -- Lemon beignets -- Paris brest.

Cream cheese and cherry strudel -- Conversion charts -- Index -- Copyright.