Tart Love

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Tart Love

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SKU: 9781423618942
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Description

One-crust sensations for every season.Filled with sweet and savory recipes for marvelous little pies, Tart Love is a course in pastry making as well as a guide to using seasonal fruits produce to create scrumptious, palate-pleasing desserts and main-dish tarts.

Filled with sweet and savory recipes for marvelous little pies, Tart Love is a course in pastry making as well as a guide to using seasonal fruits produce to create scrumptious, palate-pleasing desserts and main-dish tarts.

Holly Herrick is a multi-awarded food writer and an honors recipient of Le Grande Diplome in Pastry and Cuisine, Paris, France. She has written for many southern regional publications and was the award-winning restaurant critic for Charleston’s Post and Courier for eight years. She is the author of Southern Farmers Market Cookbook and The Charleston Chef’s Table Cookbook: Extraordinary Recipes from the Heart of the Old South (Three Forks Press, Dec., 2010). She resides in Charleston, South Carolina.

Master Savory Pastry

Makes two 9-inch tart crusts

2 1/2 cups White Lily all-purpose flour

2 teaspoons sea salt or kosher salt

2 sticks (1 cup) AA grade unsalted butter, cold and cut into 1/4-inch cubes

3 tablespoons ice-cold water, or just enough to hold the pastry together

Master Sweet Pastry

Makes two 9-inch tart crusts

2 1/4 cups White Lily all-purpose flour1/4 cup sugar

Generous pinch sea salt or kosher salt

2 sticks (1 cup) AA grade unsalted butter, cold and cut into 1/4-inch cubes

About 3 tablespoons ice-cold water, or just enough to hold the pastry together

First, combine the dry ingredients by pulsing 10–12 times in the processor or blending with your pastry blender. The next and very important step is incorporating the butter. Do this with love and use your eyes. Think of this step as “wrapping” the butter with tiny packages of flour that will help the pastry rise as it bakes. The butter needs to be quickly blended in until it resembles the size of very coarse sand or sea salt. In the processor, this should take between 40 and 50 quick, successive pulses. With a pastry blender, it takes about the same number of times cutting the butter into the flour. Don’t be afraid to look, but don’t touch, at least not excessively: hot hands are pastry’s worst enemy.

Preface 8

Introduction 10

The Complete Tart Kitchen 12

Tart Ingredients Pantry 12

Tart Equipment Cupboard 13

Perfecting Pastry 16

Master Savory Pastry 17

Master Sweet Pastry 17

Let’s Make Pastry! 17

Flavor: It’s in the Crust 18

On a Roll 18

Flush Tart Border 18

Elevated Tart Border 18

Forming Tartlets 18

Egg Wash 19

Blind Baking 19

Savory Tarts and Tartlets 20

Savory Pies and Pot Pies 58

Savory Quiches 70

Savory Meat and Veggie Pockets 82

Sweet Custard and Cream Tarts and Tartlets 90

Sweet Fruit Tarts and Pockets 120

Acknowledgments 139

Index 140

Wonderful photos of Chocolate Hazelnut Tart, Raspberry Crème Brûlée Tartlets and Vidalia Onion Tart are so inspiring, and with Holly Herrick’s guidance you can make tarts that look as beautiful as those in Tart Love. Show off your baking skills so many different ways by the perfect placement of fruit in the Strawberry ’n’ Cream Dream Tart, the crimped edges of the Roasted Tomato & Garlic Tart with Fresh Marjoram & Fontina…not to mention irresistible flavor combinations like Rhubarb & Apricot and Peach & Pancetta with Chèvre. When it comes to tools, techniques and ingredients Herrick believes that simple is best. With her advice you”ll master perfectly flaky pastry and turn out simply delicious sweet and savory treats. Color photos.

Additional information

Weight 2 oz
Dimensions 1 × 9 × 10 in