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Welcome to the blog that holds the how-to photographs for the book “European Tarts”.  Just click on the photo of the recipe in the book you are interested in and it will automatically take you to that set of photographs.
S'Mores Tart
9″ Basic Graham Cracker Crumb Crust
Chocolate Graham Crust
9″ Chocolate Graham Cracker Crumb Crust
Apricots in pan
Apricot Crumble Tart
Banana Caramel Tart with Rum Pastry Cream and Praline
Banana Caramel Tarts with Rum Pastry Cream and Pralines
Basic Truffle Tart
Base Recipe for 9″ Truffle Tart
Candied Cranberry Tart
Candied Cranberries
Finished Caramel
Caramel

Chocolate Caramel Truffle Tart
Choc. Coconut Tart
Chocolate Coconut Tart
Chocolate Curd Tart
Chocolate Cranberry Curd Tart
Chocolate Mint Truffle
Chocolate Mint Truffle Tart
Chocolate Press in
Chocolate Press In Pastry
Chocolate Strawberry Tart
Chocolate Strawberry Truffle Tart

Correction to 11″ Plain Press-In Pastry in European Tarts
Linzer Tart
Cranberry Linzer Tart
Finished Ganache
Cream Glaze
see-lemon-curd
Curd How To’s
Equipment Photos
Equipment Photos
Melted in pot
Fortified Raspberry Jam
Lemon Curd
Lemon Curd
Lemon Rasp-Chevron
Lemon Raspberry Tart
Margarita Tart
Margarita Tart

Mocha Glazed Macadamia Tart
1 Finished photo
Orange Almond Teacake or Madeleines
Orange Blossom Tart
Orange Blossom Tart
Pastry Cream
Pastry Cream
Fruit, Walnut, Caramel,Triple
Photos from the Book
Pressing edges in
Plain Press-In Pastry
Releasing Tart
Releasing Tart from Shell
Rum Raisin Tart
Rum Raisin Tart (Brown Butter)
S'mores finished photo
S’Mores Tart
Triple Chocolate Tart
Triple Chocolate Tart