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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.
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About the Author:
Maxine Clark is a leading food writer and food stylist, as well as a gifted cookery teacher. Her work appears regularly in magazines and newspapers such as BBC Good Food and Good Housekeeping.
"About this title" may belong to another edition of this title.
- PublisherRyland Peters & Small
- Publication date2003
- ISBN 10 1841724203
- ISBN 13 9781841724201
- BindingHardcover
- Number of pages144
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