The Art Of The Tart - Softcover

The marriage of textures and flavours, colours and aromas make tarts the most satisfying of foods to make and eat. Tarts, tourtes, quiches, tartelettes, the myriad variants of both form and content, are celebrated in this collection of ninety tarts for all seasons and all occasions. Classical, historical and modern tarts are all included, as are the childhood experiences of making jam tarts, eating them bubbling hot from the oven and invariably searing one¿s mouth in the haste to devour them. The Doucet Tart, enjoyed by Chaucer and the court of Henry IV, with its intoxicating marriage of honey and saffron, will surprise even the most sophisticated palate, as will the rich, delicate perfection of Tamasin¿s Souffled Crab Tart and the ambrosial Peach, Vanilla and Amaretti Tarte Tatin. From the most classic of tarts, the Quiche Lorraine and the Strawberry Tart, to the airy heights of a Tomato and Prosciutto Tart on a puff pastry base, anyone can bake a tart, and everyone will enjoy this cooking their way through this book.

Tamasin Day-Lewis writes on food for Saturday¿s Telegraph and Food Illustrated; she has a column in Country Homes and Interiors, and has contributed articles to magazines and newspapers, among them House & Garden and Conde Nast Traveller in the UK, and Vanity Fair, Vogue and Food & Wine in the USA. She has produced and directed television documentaries for the BBC, ITV and Channel 4. Tamasin was a finalist for the Independent Cook of the Year in 1994.