The Art of the Tart: Savory and Sweet by Tamasin Day-Lewis

  • Souffléed crab tart

    from The Art of the Tart: Savory and Sweet (USA) The Art of the Tart by Tamasin Day-Lewis

    • Categories: Pies, tarts & pastries; Main course
    • Ingredients: shortcrust pastry; crabmeat; ground cayenne pepper; Parmesan cheese; Gruyère cheese; heavy cream; French mustard
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  • ISBN 10 0307554449
  • ISBN 13 9780307554444
  • Published Jan 28 2009
  • Format eBook
  • Page Count 144
  • Language English
  • Countries United States
  • Publisher Random House
  • Imprint Random House

Publishers Text

Tarts are the perfect self-contained treat, a delectable indulgence. In this special collection, the author provides classic recipes and new twists for an assortment of savory and sweet tarts. She explores the rituals of their preparation, from rolling and primping and patching to whisking, all of which makes tarts the most satisfying foods to make and eat. The home chef is taught to prepare a variety of crusts from easy-to-follow instructions. The most difficult step is trying to figure out which of the mouthwatering fillings to use. Including is everything from Sweet Corn and Spring Onion Tart to Rhubarb Meringue Pie.

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