Pies and Tarts: How to Make More Than 50 Scrumptious Pies and Tarts - Tapa dura

Delivers dozens of delicacies for the sweet tooth--including Traditional Apple Pie, Chocolate Meringue Pie, Blackberry & Hazelnut Streusel Tart and more--all enhanced by full-color photos.

Rachael Lane is a chef from the William Angliss School in Melbourne, Australia. She has worked for esteemed chefs in Melbourne and as a private chef for estates in both France and the United Kingdom. Lane works as a freelance food writer and recipe developer, contributing regularly to food magazines and other publications in Australia and abroad. Recently she completed her Shiatsu and Oriental Therapies schooling in Melbourne and incorporates this knowledge into her culinary style and recipe development. Lane lives in New Zealand.

Rachael Lane is a chef from the William Angliss School in Melbourne, Australia. She has worked for esteemed chefs in Melbourne and as a private chef for estates in both France and the United Kingdom. Lane works as a freelance food writer and recipe developer, contributing regularly to food magazines and other publications in Australia and abroad. Recently she completed her Shiatsu and Oriental Therapies schooling in Melbourne and incorporates this knowledge into her culinary style and recipe development. Lane lives in New Zealand.