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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 Gateau Basque
Savory classics: Quiche Lorraine and Tarte Flambee
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
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