Description: The ultimate guide to making French tarts, from the James Beard Award-winning author of The Art of French Pastry; recipes for sweet and savory creations, from timeless classics to modern showstoppers
"Packed with practical instruction; tips gleaned from a lifetime of study, work, and passion; and a panoply of recipes that define deliciousness. Remarkably, this is a book for pros and home bakers alike." --Dorie Greenspan, New York Times bestselling cookbook author After a lifetime mastering the art of French pastry, Jacquy Pfeiffer has written the book on French tarts. From the building blocks that make up a perfect pastry--the doughs and fillings every baker needs to know--to finished masterpieces, the book is filled with comprehensive, helpful guides for every step of the tart-making process: how to become a pro with your piping bag, why to egg wash, and how to develop your own creations. Pfeiffer shares recipes for:- Iconic favorites: Tarte Tatin, Linzer Tart, and Gâteau Basque
- Savory classics: Quiche Lorraine and Tarte Flambée
- Chocolate masterpieces: Creamy Dark Chocolate Tart with Hazelnuts and Cacao Nibs and an Orange and Hazelnut Dacquoise Tart
- Technical marvels: Chocolate and Hazelnut Profiterole Tate and Alsatian Cheesecake Tart with Blueberry Gelee and Fresh Mango Tart in a Streusel Crust
With more than 80 tried-and-true recipes, as well as tips and tricks to help readers troubleshoot their tart-making and understand their ingredients, this is a masterclass in book form.
Review Quotes: "If there's anything about tarts and how to make them perfectly that isn't in Jacquy Pfeiffer's marvel of a book, I double-dare you to find it. The Art of French Tarts is packed with practical instruction, tips gleaned from a lifetime of study, work and passion, and a panoply of recipes that define deliciousness. Remarkably, this is a book for pros and home bakers alike." --Dorie Greenspan, New York Times bestselling cookbook author
"Jacquy always has a modern approach to tarts, yet still honors the classical techniques, showing how one thing can have so many different manifestations." --Dominique Ansel, chef/owner of Dominique Ansel Bakery and Dominique Ansel Workshop "With The Art of French Tarts, renowned pastry chef Jacquy Pfeiffer has given us a reference manual that conveys, through more than 80 sweet and savory recipes filled with detailed technical information, the excellence of French pastry and the creative possibilities for tarts in particular, from the great classics to contemporary masterpieces." --Pierre Hermé "Both aspiring pastry chefs and ambitious home bakers wishing to master the art of French tarts will find that Pfeiffer's meticulously written new book makes this culinary goal as easy as pie." --Library Journal (starred)