The Art of French Tarts

The ultimate guide to making French tarts, from the James Beard Award-winning author of The Art of French Pastry; more than 80 recipes for sweet and savory creations, from timeless classics to modern showstoppers

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, like Tarte Tatin, Linzer Tart and Quiche Lorraine as well as for technical marvels, like a Coconut Dacquoise Tart with Tropical Fruit and Yuzu and Lime Cream and an 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.JACQUY PFEIFFER’s career began with an apprenticeship in Strasbourg, Alsace, at the famous Jean Clauss Pâtisserie. In 1995, with Chef Sébastien Canonne, M.O.F., he cofounded the French Pastry School in Chicago, widely considered one of the leading pastry institutions in the world. Pfeiffer has participated in many of the world’s most prestigious pastry competitions, placing in the World Chocolate Masters in Paris and at the Coupe du Monde de la Pâtisserie in Lyon, France. He was named one of the Top Ten Pastry Chefs in America by Chocolatier and Pastry Art & Design for two consecutive years and was inducted into the Académie Culinaire de France in 2003. In 2009, Pfeiffer was featured in the documentary Kings of Pastry. Shortly after, he was inducted into Dessert Professional’s Pastry Hall of Fame and the Chicago Culinary Museum’s Chefs Hall of Fame.

MARTHA ROSE SHULMAN is the award-winning author of more than twenty-five cookbooks and food columnist for The New York Times.Photographs by Paul Strabbing