Tarts : Classic and Contemporary, Savory and Sweet
This book is incredibly beautiful; each page is frame-worthy; but do not let that intimidate you. The authors, in a charming introduction, pay homage to the simple tart – that basic pattern of various fillings in a simple crust made of flour, eggs, and butter. They include pastry recipes for both sweet and savory crusts, and the instructions are not at all fussy; they are easy to follow, practical and matter-of-fact. The authors respect that you can make these with no problems – and you can! Most of the tarts are sweet, dessert types, like Strawberry and Vanilla Mousseline, Lemon and Mint Zest, or Mango Coconut; but there are many savory tarts too, such as Onion Tart, or the iconic Quiche Lorraine (beloved, apparently, by King George V of England). The recipes yield rich, toothsome pies; as with any, starting with better ingredients gives better results, but there is plenty of room for substitution or variation; follow these recipes as-is, or feel free to improvise with whatever you have. They come together quickly, and with only a few minutes of preparation time and a stint in the oven, you will have a delightful pastry snack, meal, or dessert.
Frederic Anton • Christelle Brua • Richard Haughton, Photographer • Chihiro Masui, Contributor