Tarts: Sweet and Savory

by Maxine Clark

The mere mention of tarts brings a smile to the face; there is nothing more pleasing than these flaky-crusted, overfilled goodies, whether sweet or savory. They are also wonderfully versatile, as dainty and elegant morsels at a cocktail party or as warm, comfort food at home. In Tarts, Maxine Clark instructs on the different types of dough, baking blind, creating decorative edges and lattices, and much more. She also includes a directory of cook's tools and equipment for tart making- ranging from the best rolling pins to gadgets like a lattice roller for pastries. Recipes for savory tarts include the classic Quiche Lorraine, a Roquefort Tart with Toasted Garlic and Walnut Dressing, and Salmon and Vodka Aspic Tartlets-perfect for serving at a cocktail party. The sweet tarts include classics such as Tarte Tatin, and Raspberry Linzertorte as well as the more exotic Mango Pavlova with Lime Sauce and luxurious Dark Chocolate Mousse Tart.

Genres: Cookbooks

144 pages, Hardcover

First published January 1, 2003

About the author

Maxine Clark is a leading food writer and a gifted cooking teacher. She has taught in well-known cooking schools, such as Leith's in London, and has taught at Alistair Little's Tasting Places in Sicily and Tuscany. While in Italy, she has collected recipes that best display its strong and sunny flavors, and teaches them to students from all over the world. Her work regularly appears in magazines and newspapers such as 'BBC Good Food' and 'Food and Travel.'

Reviews

[Emily · Rating 4 out of 5]

Who doesn't love a good tart, sweet or savory?