The Art of French Tarts
A Cookbook
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Pub Date Nov 3 2026 | Archive Date Dec 3 2026
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Description
The ultimate guide to making French tarts, from the James Beard Award-winning author of The Art of French Pastry; recipes for sweet and savory creations, from timeless classics to modern showstoppers
“Packed with practical instruction; tips gleaned from a lifetime of study, work, and passion; and a panoply of recipes that define deliciousness. Remarkably, this is a book for pros and home bakers alike.” —Dorie Greenspan, New York Times bestselling cookbook author
After a lifetime mastering the art of French pastry, Jacquy Pfeiffer has written the book on French tarts. From the building blocks that make up a perfect pastry—the doughs and fillings every baker needs to know—to finished masterpieces, the book is filled with comprehensive, helpful guides for every step of the tart-making process: how to become a pro with your piping bag, why to egg wash, and how to develop your own creations.
Pfeiffer shares recipes for:
With more than 80 tried-and-true recipes, as well as tips and tricks to help readers troubleshoot their tart-making and understand their ingredients, this is a masterclass in book form.
“Packed with practical instruction; tips gleaned from a lifetime of study, work, and passion; and a panoply of recipes that define deliciousness. Remarkably, this is a book for pros and home bakers alike.” —Dorie Greenspan, New York Times bestselling cookbook author
After a lifetime mastering the art of French pastry, Jacquy Pfeiffer has written the book on French tarts. From the building blocks that make up a perfect pastry—the doughs and fillings every baker needs to know—to finished masterpieces, the book is filled with comprehensive, helpful guides for every step of the tart-making process: how to become a pro with your piping bag, why to egg wash, and how to develop your own creations.
Pfeiffer shares recipes for:
- Iconic favorites: Tarte Tatin, Linzer Tart, and Gâteau Basque
- Savory classics: Quiche Lorraine and Tarte Flambée
- Chocolate masterpieces: Creamy Dark Chocolate Tart with Hazelnuts and Cacao Nibs and an Orange and Hazelnut Dacquoise Tart
- Technical marvels: Chocolate and Hazelnut Profiterole Tate and Alsatian Cheesecake Tart with Blueberry Gelee and Fresh Mango Tart in a Streusel Crust
With more than 80 tried-and-true recipes, as well as tips and tricks to help readers troubleshoot their tart-making and understand their ingredients, this is a masterclass in book form.
Available Editions
| EDITION | Other Format |
| ISBN | 9780593803752 |
| PRICE | $50.00 (USD) |
| PAGES | 432 |
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Buy on BN.com Buy on Bookshop.org*This page contains affiliate links, so we may earn a small commission when you make a purchase through links on our site at no additional cost to you.