French Tarts: 50 Savory and Sweet Recipes

Whether alluring in their simple purity or in gussied-up splendor, the glorious tarts in Dannenberg's homage display irresistible charms in this luciously illustrated and designed book. Dannenberg (Pierre Deux's French Country) gathers 50 of the best recipes--savory and sweet--from France's auberges, patisseries, the kitchens of great home cooks and renowned chefs in the provinces and urban centers. Paris chef Michel Rostang offers a straightforward, flavor-packed Tomato-Prosciutto Tart. From a bed-and-breakfast in Chartres comes a substantial brunch dish constructed of eggplant, goat cheese and pine nuts. Andre Soltner's Salted Codfish and Potato Tart derives from his Alsatian heritage, which is also the source for a Snail, Sauerkraut and Potato Quiche. Bordeaux is the setting for Chateau Lamothe's Salmon-Endive Tart. Sweet tarts embrace apples, pears, raspberries, grapes, figs and plums. There's also Toulouse-Lautrec's Butter-Rum Tart and a Chocolate-Basil Tart with Grapefruit-Rosemary-Honey Sauce. Also included is a veritable cooking class on crusts and how to make them, along with instructions for a variety of pastry creams and glazes. In this lucid distillation of process and content, Dannenberg reminds readers that the tart is a supremely versatile vehicle for creating spontaneous and satisfying dishes from market-fresh produce. Photographs by Guy Bouchet. BOMC selection. (May)