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Mar 8, 2017 @ 10:04


“The view of the tart as too uphill or too technique-oriented to make at home has always been the greatest obstacle to home bakers,” says Maury Rubin, owner of Manhattan’s City Bakery and author of the slender yet canonical Book of Tarts. Rubin is one of a passionate tribe of bakers that puts the tart, above all other pastry, on a pedestal.

He’s not wrong about the tart’s daunting reputation; defined by their delicate, crumbly shells, open-faced designs, and a precise ratio of dough to filling, tarts demand close attention and reward practice.
If cookie baking is like dropping coins into a jukebox—pleasure found easy and cheap—constructing tarts is like conducting a symphony. They require the unity of many elements: crust, baking, filling, and decoration. Therefore, tarts encourage a perfectionist approach; a good one is an artistic and culinary triumph, a mediocre one defeats the purpose.
Still, Rubin assures, you likely already know some fundamentals of tart baking.

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