French tarts
Subtitle: 50 savory and sweet recipes
By: Linda Dannenberg ; photographs by Guy Bouchet ; illustrations by Vavro.
Publisher: Artisan
Published: 1997
Place of publication: New York
Language: eng
Number of pages: 128
Subjects: Pies
Description: In French Tarts, Linda Dannenberg presents fifty of the most delectable and easy-to-prepare tart recipes from the top bakers and chefs of France. The delicious array includes savory tarts to serve as hors d'oeuvres, appetizers, or light main courses, followed by sweet tarts for dessert. Provencal chef Rene Berard offers a pungent Pissaladiere, the onion, black olive and anchovy tart so popular in Nice, while famed Paris chef Michel Rostang contributes his memorable Tarte.

Aux Tomates et au Prosciutto, a quick and easy tomato, prosciutto and basil tart. Sister chefs Isabelle and Valerie Ganachaud create crunchy, bite-size apricot tartlets, culinary master Alain Ducasse bakes his bittersweet chocolate-hazelnut tartlet - even Toulouse-Lautrec's rum-soaked cookie-tart recipe is included.
Notes: Includes index.