Tarts by Frederic Anton and Christelle Brua and Chihiro Masui

  • Tomato and anchovy tart

    Tomato and anchovy tart (page 18)

    from Tarts Tarts by Frederic Anton and Christelle Brua and Chihiro Masui

    • Categories: Pies, tarts & pastries; Main course
    • Ingredients: all-purpose flour; butter; egg yolks; onions; tomatoes; thyme; cocktail tomatoes; black olives; anchovies; basil
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Notes about Recipes in this book

  • Green pea and pork belly quiche

    • MissKoo on June 07, 2020

      Disappointing. Nowhere do the authors specify what size tart/quiche pan to use for their recipes -- not in the introduction, nor individual quiche/tart or dough recipes. This quiche was rather bland. Liquid specified (2 cups whole milk, 2 cups cream, 2 eggs, 2 egg yolks) and based on experience with quiche Lorraine (p. 38, 2 cups less liquid), I used 2-inch deep tart pan. Still had almost 2 cups of liquid left over, which I baked off in buttered ceramic gratin pan to have later with sautéed spinach or fresh fruit for breakfast). The recipe headnote says cooking is 55 minutes but the recipe text says bake for 35 minutes. The deeper pan was a factor, but baking time was an hour for custard to set. The quiche Lorraine underestimated cooking time also. My go-to quiche recipes by Julia Child, Dorie Greenspan, and David Lebovitz are definitely more reliable, precise, and superior in taste. I'd use this book for savory ingredient inspiration and then perhaps adapt based on a favorite recipe.

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Reviews about this book

  • Eat Your Books

    Michelin-starred chef Anton and renowned pastry chef Brua have collected a selection of tarts that hit all the notes - classic and modern, sweet and savory and present them with 130 photographs

    Full review
  • ISBN 10 0789331233
  • ISBN 13 9780789331236
  • Linked ISBNs
  • Published Apr 19 2016
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Rizzoli

Publishers Text

More than a hundred recipes for sweet and savory tarts from two of France’s most critically acclaimed chefs. With easy-to-follow instructions and stunning photography, this must-have collection features beloved classics along with some modern twists. Tarts are a classic French comfort food—simple to make, elegant to serve, and glorious to eat. Bringing together the very best recipes from all over France, these delicious, easy recipes are wonderful for intimate dinners but also a joy for entertaining a crowd. The book is divided into three sections: savory, sweet, and making dough. Most recipes occupy a single page with simple, clear instructions illustrated with one full-page photograph that displays the result like an objet d’art. Included are instructions for several types of dough, advice on ingredients and equipment, and tips for rolling, stretching, and baking a perfect crust. Recipes include such classics as tarte Tatin, tarte à la rhubarbe, and clafouti as well as innovative new takes on stalwarts like rice pudding tart or a cheesecake tart. The savory section mirrors this approach with classics like quiche Lorraine and then includes some intriguing innovations as well as other tartlike dishes such a pizzas, pissaladière, and Alsatian flammeküeche. Whether you’re an expert baker looking to perfect your craft or a novice seeking to master the basics, Tarts is sure to become a treasured volume.

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