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  • Tarts

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Frédéric Anton
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Tarts Hardcover – Illustrated, October 9, 2018

by Frederic Anton (Author), Christelle Brua (Author), Richard Haughton (Photographer),
More than a hundred recipes for sweet and savory tarts from two of France’s most critically acclaimed chefs. With easy-to-follow instructions and stunning photography, this must-have collection features beloved classics along with some modern twists. Tarts are a classic French comfort food—simple to make, elegant to serve, and glorious to eat. Bringing together the very best recipes from all over France, these delicious, easy recipes are wonderful for intimate dinners but also a joy for entertaining a crowd. The book is divided into three sections: savory, sweet, and making dough. Most recipes occupy a single page with simple, clear instructions illustrated with one full-page photograph that displays the result like an objet d’art. Included are instructions for several types of dough, advice on ingredients and equipment, and tips for rolling, stretching, and baking a perfect crust. Recipes include such classics as tarte Tatin, tarte à la rhubarbe, and clafouti as well as innovative new takes on stalwarts like rice pudding tart or a cheesecake tart. The savory section mirrors this approach with classics like quiche Lorraine and then includes some intriguing innovations as well as other tartlike dishes such a pizzas, pissaladière, and Alsatian flammeküeche. Whether you’re an expert baker looking to perfect your craft or a novice seeking to master the basics, Tarts is sure to become a treasured volume.
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  1. Print length
    288 pages
  2. Language
    English
  3. Publisher
    Rizzoli Universe Promotional Books
  4. Publication date
    October 9, 2018
  5. Dimensions
    8 x 1.2 x 10.2 inches
  6. ISBN-10
    0789335689
  7. ISBN-13
    978-0789335685
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Editorial Reviews

Review

"Without doubt this is the most beautiful cookbook I have ever seen. And without doubt, the recipes offer unparalleled satisfaction. In short, this is a perfect cookbook. . . Tarts offers you beautiful ideas that will put a wide smile on your face."
-THE HUFFINGTON POST

"With mouth-watering photography by Richard Haughton, [Tarts] is divided into three sections: savory, sweet and making dough. Recipes yield the quintessential simple to make, elegant to serve and glorious to eat creations. Perfect for the novice or master."
-ENTREE TRAVEL NEWSLETTER

"The recipes [in Tarts] are all about using high quality ingredients and letting them shine. The arrangement of ingredients has a minimalistic feel with a striking effect. . . There are tarts for all seasons, both sweet and savory."
-BAKEPEDIA  

About the Author

Frédéric Anton has received three Michelin stars and is currently the chef of the Paris restaurant Le Pré Catelan, where Christelle Brua is the critically acclaimed pastry chef.

Chihiro Masui is a Japanese culinary journalist and writer who has published numerous books, including Astrance: A Cook’s Book and Small Cakes.

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Frédéric Anton

Frédéric Anton

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Customer reviews

4.2 out of 5 stars
51 global ratings

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  • Claudio
    5.0 out of 5 stars Capolavori
    Reviewed in Italy on June 15, 2020
    Format: HardcoverVerified Purchase
    Si tratta dell'edizione anglofona del libro, per cui mi sembra inutile lamentarsi dell'uso del sistema consuetudinario statunitense (con le misure prese a tazze, cucchiai, ecc. ecc); anche perché sfogliando le prime pagine ci si rende conto che quelli proposti, nel dolce o nel salato, sono capolavori, e che il libro, venduto a 15€, ha prezzi da remainder.
    Alla prima occhiata si riconosce un'estetica assai razionale e cromatismi tipici della professionalità di Frederic Anton, di grande stimolo anche per gli hobbisti.
    Report
  • Alistair Smyth
    3.0 out of 5 stars However the book looks beautiful, each tart has a stunning photo & it ...
    Reviewed in the United Kingdom on June 15, 2016
    Verified Purchase
    UK buyer & an experienced tart maker, but this might be a book for inspiration and experimentation only. Firstly, all oven temps are fahrenheit and all measurements are in cups/spoons, weights in ounces, etc - not a problem to convert or adapt to that but surprising to see a European professional baker/patissier that is using these measurements (or at least releasing a book available in Europe with these). Flours/sugars aren't weighed but listed in cup size, I find that quite odd - any decent chef advises weighing everything, even liquids, for accuracy. As another reviewer commented the lack of basic info is a bit odd (I'm guessing very deliberate though) - not a problem for me but yes, no pans sizes are listed, are cups sizes US cups?. Also no real insight into working with pastry is offered - blind baking is referred to but no baking beans/scrunched up parchment paper is mentioned, etc.
    However the book looks beautiful, each tart has a stunning photo & it is very interesting in the flavours, combinations and ingredients.
    A good book, could have been a great one. Would recommend buying but picking up a copy of Richard Bertinet's 'Pastry' beforehand to cover pastry 101 in some depth!
    Report
  • Megan Sholomiski
    2.0 out of 5 stars Proportions way off
    Reviewed in Canada on February 8, 2026
    Format: HardcoverVerified Purchase
    I'm convinced that the other reviewers didn't actually try to make the recipes before writing their reviews. The ratios are way, way, way off. I followed the recipe for a single dessert tart exactly, weighing everything, and in the end, I had enough crust for 4 tarts and enough filling for 1/4 of a tart. Same problem for the savory tart I tried: enough filling for four tarts. And the pâte feuilletée recipe was a total mess: way too much water. I'm keeping the book as a basic reference, but I have to scratch measurements out in pen and write usable numbers for literally everything. Did ChatGPT hallucinate this book?
    Report
  • Ana Carla C Saba
    5.0 out of 5 stars Maravilhoso
    Reviewed in Brazil on February 6, 2023
    Format: HardcoverVerified Purchase
    Maravilhoso
    Report
  • Haila
    4.0 out of 5 stars For inspirations - not for new learners
    Reviewed in Singapore on July 2, 2023
    Format: HardcoverVerified Purchase
    Love the photos, inspirations in this book.
    All receipes are in cups & ounches & oven mode in farenheit.

    Anyway, love the features in the book. Beautiful creations.

    Heads up, not for the basics & not for starter learning to bake.
    Customer image
    Haila
    4.0 out of 5 stars
    For inspirations - not for new learners

    Reviewed in Singapore on July 2, 2023
    Love the photos, inspirations in this book.
    All receipes are in cups & ounches & oven mode in farenheit.

    Anyway, love the features in the book. Beautiful creations.

    Heads up, not for the basics & not for starter learning to bake.
    Images in this review
    Customer image
    Report
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