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    The Art of French Tarts

    A Cookbook

    Author Jacquy Pfeiffer, Martha Rose Shulman
    Hardcover
    $50.00 US
    Knopf
    8"W x 10"H | 32 oz | 8 per carton
    On sale Nov 03, 2026 | 432 Pages | 9780593803752
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    The ultimate guide to making French tarts, from the James Beard Award-winning author of The Art of French Pastry; more than 80 recipes for sweet and savory creations, from timeless classics to modern showstoppers

    After a lifetime mastering the art of French pastry, Jacquy Pfeiffer has written the book on French tarts. From the building blocks that make up a perfect pastry—the doughs and fillings every baker needs to know—to finished masterpieces, the book is filled with comprehensive, helpful guides for every step of the tart-making process: how to become a pro with your piping bag, why to egg wash, and how to develop your own creations. Pfeiffer shares recipes for iconic favorites, like Tarte Tatin, Linzer Tart and Quiche Lorraine as well as for technical marvels, like a Coconut Dacquoise Tart with Tropical Fruit and Yuzu and Lime Cream and an Alsatian Cheesecake Tart with Blueberry Gelee and Fresh Mango Tart in a Streusel Crust. With more than 80 tried-and-true recipes, as well as tips and tricks to help readers troubleshoot their tart-making and understand their ingredients, this is a masterclass in book form.
    Jacquy Pfeiffer View titles by Jacquy Pfeiffer
    Martha Rose Shulman is a prolific cookbook author with a New York Times column, "Recipes for Health."Her book Mediterranean Harvest was selected by Cooking Light magazine as one of the top vegetarian cookbooks of the past 25 years. View titles by Martha Rose Shulman

    About

    The ultimate guide to making French tarts, from the James Beard Award-winning author of The Art of French Pastry; more than 80 recipes for sweet and savory creations, from timeless classics to modern showstoppers

    After a lifetime mastering the art of French pastry, Jacquy Pfeiffer has written the book on French tarts. From the building blocks that make up a perfect pastry—the doughs and fillings every baker needs to know—to finished masterpieces, the book is filled with comprehensive, helpful guides for every step of the tart-making process: how to become a pro with your piping bag, why to egg wash, and how to develop your own creations. Pfeiffer shares recipes for iconic favorites, like Tarte Tatin, Linzer Tart and Quiche Lorraine as well as for technical marvels, like a Coconut Dacquoise Tart with Tropical Fruit and Yuzu and Lime Cream and an Alsatian Cheesecake Tart with Blueberry Gelee and Fresh Mango Tart in a Streusel Crust. With more than 80 tried-and-true recipes, as well as tips and tricks to help readers troubleshoot their tart-making and understand their ingredients, this is a masterclass in book form.

    Author

    Jacquy Pfeiffer View titles by Jacquy Pfeiffer
    Martha Rose Shulman is a prolific cookbook author with a New York Times column, "Recipes for Health."Her book Mediterranean Harvest was selected by Cooking Light magazine as one of the top vegetarian cookbooks of the past 25 years. View titles by Martha Rose Shulman

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