Inspired by Caroline Lebar's elegant and colorful compositions, which first delight the eyes, then the taste buds.

Tip # 1: I take my time

First to make a homemade pie dough . Then for the filling, whose aesthetic bias requires precision, patience and a zen spirit. No need to start if you're in a hurry : you have to love cutting, carving fruit, aligning them one by one ...

Tip # 2: I'm doing a casting job

How? By selecting the elements of the decoration according to their size, their color, their regularity . It is necessary to have a sufficient quantity of fruits and vegetables to have the choice, and to reserve those which did not find their place with another use (soup, coulis ...).

Tip 3: I favor the vintage

For the freshness and liveliness of the color! This is obvious for most fruits, much more beautiful as well. But it gets bored with vegetables, which are eaten rather cooked and become brown and ugly ... The trick is to keep a piece of raw , with avocado for example.

Tip 4: I choose a decorative pattern

Rosettes, spirals, concentric circles, stripes, alternating colors and cuts (circles, half-moons, sticks ...) to obtain harmonious contrasts . The combinations are endless!

Tip 5: I heal the distribution of tastes

Once cut into parts, it is necessary that the pie has a good attack in the mouth (the tip of the triangle), but that continues crescendo from the center to the periphery , since the last bite is usually that located at the edge of the pie ...

To read : Nothing predestined this woman, working in fashion alongside Karl Lagerfeld, to write cookbooks ... His fruit pies printed on Instagram, then in a first book (15,000 copies). She recurs by also addressing the salty register, with as much inspiration and good taste. "A pie for Sunday, Volume 2", by Caroline Lebar, 88 p., € 10.90, ed. Marabout.