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Tart Love: Sassy, Savory, and Sweet Hardcover – October 1, 2011
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" I am very late to your Tart Love party, but I just have to add my belated gushings. I absolutely love how you write. Tart Love's Preface made me teary. One of the millions of things that make the South so special is that so many of us have a Dori or Simone. Your Preface prompted me to call one of mine and thank her again for giving me the gift of cooking with confidence and joy. As much as I loved your Preface, "The Complete Tart Kitchen" section was the best thing I've ever read in any cookbook. Any. Again, I absolutely love how you write." - Kristie Edge, Woodlands Texas, 11/5/2016
From the Inside Flap
What is a tart? It’s an open-faced, skinny kind of pie. It never has a double crust (like an apple pie might) and can be filled with anything from custard to Camembert.
Here is a short, delicious course in tart making. Filled with sweet and savory recipes for marvelous little pies, Tart Love also guides you in using seasonal fruits and produce to create scrumptious, palate-pleasing desserts and main-dish tarts.
Holly Herrick shares methods and recipes for fresh tart versions of southern favorites, like Feisty Fried Shrimp and Grits Pockets, savory Lowcountry Boil Puff Tart, and sweet Lavender Buttermilk Tart. Her step-by-step instructions will have you making perfect pastry in no time, and master pastry recipes will let you make all the recipes in this book plus creations of your own.
With tarts, the filling and presentation possibilities are endless.
Author Holly Herrick loves to eat, prepare, and write about delicious food. A graduate of Boston College, she started chasing her food writing dreams in Paris, France, where she studied at Le Cordon Bleu and earned Le Grande Diplome in Cuisine and Pastry. A longtime restaurant critic for the Post and Courier, Charleston, South Carolina’s daily newspaper, Holly has also written many general food and travel features for the newspaper and several magazines, including Southern Living and Bon Appetit. A multi-awarded food writer, Holly is the author of Southern Farmers Market Cookbook and The Charleston Chef’s Table Cookbook: Extraordinary Recipes from the Heart of the Old South. She lives in Charleston. Visit Holly’s web site and blog at www.hollyherrick.com.
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I have tried 3 recipes now, the onion and bacon tart, the fennel and orange tart and the sage green apple and cheddar tart. While the flavors were good, the cooking time both on stove top and in oven was waaaaay off. I was nwarly late to class one morning. I had 3 hours 15 minutes from when I got up to when I usually left for class. That should have been PLENTY of time!! I had to leave 15 minutes later than usual, so all total, the tart took 3 and a half hours! I cooked those onions for 45 minutes and they were still crunchy, not soft as they should have been per the recipe. The pastry crust took longer to cook though I made it thinner than the 1/4 inch the recipe called for. The fennel orange tart has been in the oven now for over 2x the time called for in the recipe and the dough is still raw! The filling mixture for every recipe is way too much and too watery. Dough turns mushy and doesnt cook. Fillings take at least twice as long to cook and tarts themselves take 2-3 times as long to cook. I have an calibrated oven temp thermometer (husband is an electrical engineer :). So I know what my oven temp is.
The flavors are good though. Once cooked
I like to bake gluten-free goodies and i can even adapt these recipes with my
Have to buy it !
Most recent customer reviews
And usually i would pick a recipe by his photo...