Tarts: Best Kept Secrets of the Women's Institute Summary
There is something really very satisfying about making tarts. No two tarts ever look identical or taste quite the same. A home-made tart is little work of art, a world away from its mass-produced counterparts. A huge range of tarts is offered here - small, savoury tarts as appetisers, robust tarts which need only the addition of a salad to provide a whole meal and dessert tarts that can form the triumphant finale to a evening's meal. There are classic tarts and quiches from the UK, Europe and America - Quiche Lorraine, Pissaladiere, Pecan Pie and Bakewell Tart - and modern tarts both savoury and sweet - such as Red Onion and Goat's Cheese Galette, and Mocha Pie with Bailey's. Nervous pastry makers can take heart; author Liz Herbert admits she was once one of them, but she has since learnt the secrets of light, flaky pastry, and in the introduction she passes on her tips.
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Tarts: Best Kept Secrets of the Women's Institute
Simon & Schuster
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