Tart Love: Sassy, Savory, and Sweet

Tart Love: Sassy, Savory, and Sweet

by Holly Herrick

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Overview

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.

Product Details

ISBN-13: 9781423618959
Publisher: Smith, Gibbs Publisher
Publication date: 10/01/2011
Sold by: Barnes & Noble
Format: NOOK Book
Pages: 144
File size: 3 MB

About the Author

Author Holly Herrick loves to eat, prepare, and write about delicious food. A graduate of Boston College, she started chasing her food writing dreams in Paris, France, where she studied at Le Cordon Bleu and earned Le Grande Diplome in Cuisine and Pastry. A longtime restaurant critic for the Post and Courier, Charleston, South Carolina’s daily newspaper, Holly has also written many general food and travel features for the newspaper and several magazines, including Southern Living and Bon Appetit. A multi-awarded food writer, Holly is the author of Southern Farmers Market Cookbook and The Charleston Chef’s Table Cookbook: Extraordinary Recipes from the Heart of the Old South. She lives in Charleston. Visit Holly’s web site and blog at www.hollyherrick.com.

Read an Excerpt

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.

Table of Contents

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

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