French Tarts; 50 Savory and Sweet Recipes

French Tarts; 50 Savory and Sweet Recipes

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Overview

French Tarts; 50 Savory and Sweet Recipes by Linda Dannenberg, Alain Vavro, Guy Bouchet


Glossy, tempting, and brazenly luscious, the French tart is a scrumptious seductress. In French Tarts, Linda Dannenberg presents fifty of the most delectable and easy-to-prepare savory and sweet tarts from the top bakers, chefs, and great home cooks of France. The featured tarts hail from many different regions--Provence, Burgundy, Bordeaux, the Riviera, and, of course, Paris. Photographed on location throughout France, Guy Bouchet's full-color images, combined with the charming illustrations and rustic hand lettering of renowned illustrator Vavro, create the literary equivalent of an authentic French culinary experience.

Among the savory tart recipes are: a pungent Pissal-adiFre--the onion, black olive and anchovy tart so popular in Nice; the GGteau dePommes BoulangFre, a traditional "Baker's Wife" potato-and-goat-cheese tart; and the remarkable Tartelettes NapolTon au Saumon FumT, an intensely flavored smoked salmon tart.

French Tarts also contains recipes for sweet tarts including: a delectable version of the traditional Tarte Tatin, this one an upside-down apple-and-pear tart from the Anjou region of France; the Tarte aux Framboises Proventale, a baked raspberry-and-flan tart from the C(te d'Azur; and an exquisite Tarte au Chocolat InfusT au Basilic--an intense chocolate tart perfumed with basil.

Savory with cheese and vegetables or sweet and succulent with fresh fruit, nothing captures the essence of French pastry more eloquently than the tart.

Product Details

ISBN-13: 9781885183392
Publisher: Artisan
Publication date: 06/28/1997
Pages: 128
Product dimensions: 7.44(w) x 10.20(h) x 0.64(d)

About the Author


Linda Dannenberg, a contributor to Town & Country, The Los Angeles Times, and Wine Spectator, has worked with and written about many of France’s great chefs and bakers. Her love for the art of French cooking finds expression in her numerous books, among them Paris Boulangerie-Patisserie, Paris Bistro Cooking, and French Tarts.

Guy Bouchet is a leading photographer whose work also illustrates Paris Boulangerie-Patisserie, Paris Bistro Cooking, the Pierre Deux series, Italian Style, and Italian Country. He lives in Paris and Burgundy.

Alain Vavro is an artist and graphic designer based near Lyon, France. His work has graced a variety of products for such internationally known clients as Villeroy & Boch, Georges Duboeuf, Paul Bocuse, and Au Printemps.

Read an Excerpt


CLASSIC CRUST RECIPES

If your kitchen is cool, the dough has chilled, and your work surface and rolling pin are floured, you should have no trouble rolling out the dough and transferring it to the tart pan. If your dough tears or sticks to the rolling pin, it is either too warm or needs more flour, or both. Knead in a bit more flour, rechill the dough, and start again. Don't despair if the dough tears and you don't have time to rechill it: crusts can always be "patched" with a leftover bit of dough, with no loss of taste and allure and no one the wiser! If you have a bit of leftover dough and want to enhance your tart's presentation, roll out the excess dough and, using a small, leaf-shaped cookie cutter, cut out pastry leaves. Lay them around the rim of the tart, one slightly overlapping the other. Brush with a bit of egg glaze, then bake as directed.

Pate Brisee

FLAKY SHORT-CRUST PASTRY

The pate brisee is the simplest and most straightforward pastry crust, composed of just flour, butter, salt, and water. It is the perfect base for most savory hors d'oeuvre and appetizer tarts, and also works well with some sweet fruit tarts.

1 1/2 CUPS ALL-PURPOSE FLOUR

8 TABLESPOONS (1 STICK) UNSALTED BUTTER, CHILLED AND CUT INTO SMALL PIECES

1/2 TEASPOON SALT

4 TABLESPOONS ICE WATER

Combine the flour, butter, and salt in a food processor or mixing bowl. Process 10 to 12 seconds, or mash with your fingertips, until the mixture has a dry, crumbly texture resembling coarse cornmeal. Add the water to the mixture and pulse 12 to 14 times, or work together with your fingertips, just until the dough begins to hold together in a mass, but before it turns into a ball. (The crust can become tough if it is processed even a few seconds too long.) If the dough is too dry and dense, add 1 to 2 more tablespoons of water and pulse 2 or 3 times, or work with your fingertips.

Remove the dough from the mixing bowl, work it into a ball in your hands, then transfer it to a sheet of plastic wrap or wax paper. Flatten the dough into a neat, smooth disk, wrap, and refrigerate for at lest 1 hour. (You can make this dough ahead of time and store it in the refrigerator for 2 to 3 days.)

MAKES ONE 12-INCH CRUST

Tarte provencale a la courge

PROVENCAL SQUASH TART

High on a hill in lower Provence, just a short drive from the Mediterranean harbor towns of Bandol and Sanary-sur-Mer, sits a lovely village inn called the Hostellerie Berard. The inn, the creation of renowned local chef Rene Berard and his dynamic wife, Daniele, dominates the main street of La Cadiere d'Azur, an old-fashioned Provencal village that might have sprung full-blown from the novels of Marcel Pagnol. Sweet breezes scented with thyme and lavender waft through the luminous yellow dining room where Rene's savory creations, such as this scrumptious squash tart, tempt diners from throughout Provence and the Riviera up the steep, winding road to La Cadiere.

For

Table of Contents


Introduction

Acknowledgments

TARTS 101: THE BASICS

CLASSIC CRUSTS, PASTRY CREAMS AND GLAZES

SAVORY TARTS

SWEET TARTS

Conversions

APPENDIX

Featured Hotels, Restaurants, Tearooms, Patisseries, and Wineries

Kitchen Equipment, Specialty Ingredients, and Food Sources

IndeX

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