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French tarts 50 savory and sweet recipes by Linda Dannenberg

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Published by Artisan in New York .
Written in English

Subjects:

  • Pies

Book details:

Edition Notes

Includes index.

StatementLinda Dannenberg ; photographs by Guy Bouchet ; illustrations by Vavro.
Classifications
LC ClassificationsTX773 .D285 1997
The Physical Object
Pagination128 p. :
Number of Pages128
ID Numbers
Open LibraryOL1008024M
ISBN 101885183399
LC Control Number96047965
OCLC/WorldCa35886657

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A tart is a fantastic choice for dessert. Traditionally a baked dessert, these tart recipes show you how to take these tantalizing treats from the oven to the table. Try something truly Southern, like our Muscadine Pudding Tarts—they use the fruit’s juice to give it an amazing color and flavor. For another regional flavor, enjoy the Sweet. 6. Prick the dough all over with the tines of a fork about ten times, then bake the tart shell in the oven for 15 minutes, or until the dough is golden brown. 7. Remove from the oven and if there are any sizable cracks, use the bits of reserved dough to fill in and patch them.   For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the /5(). Amazon's Choice for french tart pan CHEFMADE Inch Round Tart Pan with Removable Loose Bottom, Non-stick Carbon Steel Quiche Pan, FDA Approved for Oven Baking (Champagne Gold) out of .