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.