Maury Rubin began his career in television, winning two Emmies for his directing and producing at ABC Sports. In 1990, after a year training in France, he opened the City Bakery which went on to become a New York City institution for almost three decades.
The bakery became especially known for its hot chocolate, its Pretzel Croissant, and its wide range of tarts including Lemon Tart in a Chocolate Crust, Milky Way Tart, Chocolate Custard infused with Ethiopian Coffee Beans, Passion Fruit Tart with a Raspberry Polka Dot, Orange Tarts Made out of Apples, Bunch of Nuts in a Tart, World's First Stuffed Raspberry Tart and Fresh Ricotta Tart with Fruit and Edible Flowers.
Rubin is also a graphic designer, and his layout and illustration for Book of Tarts won the IACP Cookbook Design of the Year.
Maury Rubin selected these recipes from his award-winning Book of Tarts. All featured on the menu at his legendary City Bakery in Manhattan. Read more in our Behind the Cookbook feature about Book of Tarts.
Maury Rubin is the creator of City Bakery in Manhattan, and author of Book of Tarts, published just over 25 years ago. We asked Rubin to cast his mind back to the early days of City Bakery, and tell us about how his award-winning book came into being.