The Art of the Tart: Savory and Sweet

Early childhood memories of standing on a kitchen chair, cuffs covered with flour, making her first tarts, and then impatiently biting into a hot jam tart and the sweetly searing pain that results inspired Day-Lewis to write this book. Tarts, she argues, are superior fast food. With practice, the dough can be made quickly and in batches large enough that there's no need to make the dough every time. Fillings can be as simple as the onions, eggs and cream necessary for the Onion Tart. And longer recipes are just longer, not any more complicated or difficult to follow. "Anyone reading this book," says Day-Lewis, "should not doubt his or her ability to achieve every one of the recipes." She assumes "basic skills and competence," and a bit of curiosity. Many of these recipes are remakes of old favorites, but because Day-Lewis is writing in the U.K. and Ireland, most of those old favorites are brand new in America. The Leek, Potato, and Oatmeal Tart is a substantial cold-weather dish made with oatmeal crust filled with garlic, leeks, potatoes, and cheddar. Treacle Tart is "gloopy, gooky, toothachingly sweet," best served with "a solid spoonful of clotted cream slipping deliquescent from the slice, turning buttery at the edges as it slides." How can anyone read that and not start checking the kitchen for ingredients?

Divided by the chapters "Savory Tarts," "Sweet Tarts," and "Other People's Tarts" (try Nigel Slater's Broccoli, Blue Cheese, and Crème Fraiche Tart and Richard Corrigan's Banana Tart), the book is sprinkled with vibrant color photographs of lusciousness such as the Peach, Vanilla, and Amaretti Tarte Tatin ("amber-hued ... speckled with vanilla and sticky with caramel") and the bright yellow Corn and Scallion Tart with a Polenta Crust. Day-Lewis is inventive, as is evident with recipes such as Monkfish Tart with Bearnaise, Tomato, Goat's Camembert, and Herb Tart; Rhubarb, Honey, and Saffron Tart; and Brûléed Black Currant or Blueberry Tart. If your taste buds (or those of your audience) are less adventurous, you can start with Asparagus Tart, Potato, Garlic, and Parsley Torte, or Quiche Lorraine. And no one will ever turn down a "state-of-the-art" Lemon Tart, a Strawberry Tart ("voluptuous ... and glazed to gloopy perfection"), or Simon Hopkinson's Chocolate Tart ("If there is a heaven, this is it," says Day-Lewis). Whatever your time frame, your kitchen comfort level, or your palate, Day-Lewis will leave you with your cuffs in flour, composing a thank-you note in your head to this most delightful author. --Leora Y. Bloom

Product Description
Tarts are the perfect self-contained treat, a delectable indulgence. In this special collection, Tamasin Day-Lewis provides classic recipes and new twists for an assortment of savory and sweet tarts. She explores the rituals of their preparation, from rolling to primping and patching to whisking, all of which make tarts the most satisfying of foods — to make and to eat.

The home chef is taught to prepare a variety of crusts from easy-to-follow directions. The most difficult step is trying to figure out which of the mouth-watering fillings to use. Included is everything from Sweet Corn and Spring Onion Tart to Rhubard Meringue Pie.

Beautifully designed, featuring more than fifty full-color photographs, and sumptuously filled, The Art of the Tart is sure to be the perfect addition to any cookbook collection.

Day-Lewis is apparently well established in England as a food expert and has written articles for Conde-Nast and House and Garden. If you missed her in these other forms, this is a good place to start. Some of her tarts are meals, such as the 'Porcini Mushroom and Red Onion' tart or the 'Scallop, Artichoke, and Smoked Bacon' tart. Other tarts are for dessert, such as 'A Tatin of Apricots Stuffed with Almond Paste' or 'Apple Crumble Tart.' Not all tarts come in the same wrapper. While some tarts have a traditional flaky crust, others have a crust of polenta such as the 'Corn and Scallion Tart' or 'George Morley's Leek Tart' which has a cheese pastry crust. Some of the recipes Day-Lewis includes are her own, such as the 'Spinach and Anchovy' tart or the 'Asparagus' tart, and others are from friends.

There are plenty of plain tarts, and tarts with too much cholesterol, but there is a tart for everyone. According to the Washington Post, Ms Day-Lewis is the sister of Daniel. Such a talented family.


Excellent buy   April 22, 2001
15 out of 15 found this review helpful

I bought this book after barely looking at it because I was captivated by the picture of the camembert and tomato tart. Well, I ended with and extraordinary book on both sweet and savory tarts!! I've tried the corn and scallion, the quiche lorraine (the best ever), the quince tart and the camembert and tomato and they're all so good!! It's definitely one of my favorite books now. Worth every cent.


Totally approachable!   March 29, 2001
9 out of 9 found this review helpful

I purchased this book a few weeks ago becuause I've always wanted to learn how to make tarts - they seem like a perfect light dinner alternative. Unsure of what I would be getting, I'm absolutely thrilled with The Art of the Tart. The author's instructions are easy to follow, even for beginners (I had never made pastry before). She makes the subject completely accessible. I made the Swiss Chard, Gruyere and Creme Fraiche Tart on my first try and it was excellent. The recipes all sound absolutely delicious and I can't wait to try more. I highly recommend this book!


The Art of the Tart   June 26, 2009
Patsy L. Baker (Lone Rock, WA USA)
The Art of the Tart is a great cookbook. The recipes are tasty and easy
to follow. My favorite, so far, is the Tomato and Proscuitto Tarts.
They were a big hit at Easter and Mother's Day. This is also a good
read and beautifully photographed by David Loftus. This will be a great
gift for anyone who loves to cook!


great ideas for your table   October 6, 2009
lightlady
A group of friends got together and used recipes from this book at a cooking party and they were just great. Can't wait to try more! There are a great selection of different types of fillings.