⭐️ ⭐️ ⭐️ ⭐️ ⭐️ 5/5
Thank you Knopf for providing an ARC for review consideration via NetGalley! All opinions are my own.
Wowza! With over 400 pages of in depth information, this is the ONLY cookbook about tarts a person would ever need. It is evident Jacquy's over fifty years of experience has been poured into these pages. It has incredibly detailed instructions that are expanded by diagrams, charts, photos, and helpful notes like "staying out of trouble," "trick of the trade," and "variation." The bulk of the volume leans into the fundamentals and master dough recipes so the base knowledge of tart making can be perfected. Yet it also manages to fit in over 80 recipes as well.
I anticipate going against Jacquy's advisement and "running instead of walking" into making my first tarts ;) There are a lot of steps and time involved. However, I have gotten into a rhythm with my artisan bread making and therefore believe this would be much the same once a comfort level is reached.
When visiting Paris I was so focused on croissants and baguette that I never did try any tarts, which was clearly a big miss. Had I done so, it would have been fun to re-create some of the ones I tried. However, there are plenty of enticing options in this book. I think I'd start with one of the savory options - tomato confit tart with chorizo sausage and goat cheese, savory roasted pumpkin tart with shiitakes and aged cheddar, or the savory brioche galette with braised leeks, sweet potatoes, feta cheese, and bacon. With so many styles of crusts - rustic galette folded in edges, straight up or fluted edges, no crust, crumble, almost a pie-like top and bottom crust...this book is going to be so much fun to recipe test from!
This book makes the baking of tarts as approachable as possible to every home baker. I hope you'll join me in learning the art of tart marking. This book would also make a fantastic Christmas gift!
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