Recipes from this book
Choux Pastry Swans
Richard Bertinet · Pastry
These 1970s-style Choux Pastry Swans from Richard Bertinet's Pastry cookbook are a show-stopping bake for testing your skills.
Frangipane Mince Pies
Richard Bertinet · Pastry
A lighter take on the traditional, these frangipane mince pies from French baker Richard Bertinet are perfect for Christmas baking.
Italian Biscuits
Richard Bertinet · Pastry
A variation on classic amaretti, these Italian honey and almond biscuits are delicious served with apricot jam or cream.
Natas (Portuguese Custard Tarts)
Richard Bertinet · Pastry
Portuguese custard tarts, known as natas, are a staple dessert in Portugal. Buttery puff pastry is met with sweet crème pâtissière and a hint of nutmeg.
Peach and Rosemary Almond Tarts
Richard Bertinet · Pastry
This sophisticated summer peach tart from French pastry chef Richard Bertinet features a punch of rosemary that marries perfectly with perfectly ripe peaches.
Pork Pies
Richard Bertinet · Pastry
Make your own impressive pork pies with this thorough recipe from Richard Bertinet. Enjoy these British favourites as part of a picnic or buffet.
Sweet Pastry
Richard Bertinet · Pastry
Learn how to make the perfect Sweet Pastry from scratch with this step-by-step guide from French chef and baker Richard Bertinet. Once you've cracked the recipe you can create perfect fruit tarts time and time again. The recipe and ideas for different tarts you can create, can be found in Richard's book Pastry.
Tarte Tatin
Richard Bertinet · Pastry
A famous French recipe, ideal for a dinner party. This tantalising tarte tatin brings together warm apples with rich butter and cinnamon in a puff pastry case.