Best Seller
The Art of French Tarts
Hardcover
$50.00
Available on Nov 03, 2026 | 432 Pages
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.
Author
Martha Rose Shulman
Martha Rose Shulman is a prolific cookbook author with a New York Times column, “Recipes for Health.”Her book Mediterranean Harvest was selected by Cooking Light magazine as one of the top vegetarian cookbooks of the past 25 years.
Learn More about Martha Rose Shulman
