Perfect Tarts

This title offers 20 delectable recipes shown in 100 photographs. It is a delightful collection of pastries, from the wonderfully simple to the seriously indulgent. The recipes are inspired by many different cuisines and are divided into Little Tarts, Lunchtime Tarts and Fancy Tarts. Ideas include Onion and Mushroom Tartlets, Greek Feta Tart, Smoked Salmon Tart with Potato Pastry, Peach and Redcurrant Tartlets, and Apricot and Almond Tart. Straightforward instructions are accompanied by inspirational photographs to make every tart easily achievable and enjoyable to make. It includes a useful section of step-by-step techniques for making different types of pastry and fillings, with advice on using a food processor, rolling out and baking blind. Tips and variations are provided throughout, giving you a wealth of extra ideas. There are few things as irresistible as a freshly baked tart, whether it is filled with a simple custard or topped with golden, caramelized shallots. For those new to baking, the mysteries of light and crumbly pastry can seem a little daunting. This wonderful collection of recipes includes all the essential techniques you will need to ensure success every time.
One of the most appealing aspects of tarts is their versatility, and this book contains delicious ideas for all sorts of occasions. There are ideas for mid-morning snacks, sweet tartlets to have with afternoon tea and elegant desserts for special suppers. Try Tomato, Feta and Olive Tartlets for a light lunch and serve Blueberry Frangipane Flan as the perfect finish for a dinner party. The useful techniques section provides all the guidance you will need to make perfect pastry, including basic recipes for shortcrust, rich shortcrust and pate sucree, and step-by-step techniques for rolling pastry out, lining tins and pans, and baking blind. This little book is a perfect addition to any kitchen shelf.

Author Biography

Maggie Mayhew is a freelance food writer, home economist, recipe editor and food stylist with many years’ experience. She has contributed to a number of cookbooks and magazines.