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.
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In FRENCH TARTS, Linda Dannenberg presents fifty of the most delectable and easy-to-prepare tart recipes from the top bakers and chefs of France. The delicious array includes savory tarts to serve as hors d'oeuvres, appetizers, or light main courses, followed by sweet tarts for dessert. Provencal chef Rene Berard offers a pungent Pissaladiere, the onion, black olive and anchovy tart so popular in Nice, while famed Paris chef Michel Rostang contributes his memorable Tarte aux Tomates et au Prosciutto, a quick and easy tomato, prosciutto and basil tart. Sister chefs Isabelle and Valerie Ganachaud creat crunchy, bite-size apricot tartlets, culinary master Alain Ducasse bakes his bittersweet chocolate-hazelnut tartlet--even Toulouse-Lautrec's rum-soaked cookie-tart recipe is included.
Photographed on location, Guy Bouchet's full-color images, combined with the charming, sunny illustrations and rustic hand-lettering of renowned illustrator Vavro, make FRENCH TARTS the literary equivalent of an authentic French culinary experience, second only to a trip abroad.
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