Master Recipes and Techniques

Appears in

Book of Tarts

Book of Tarts

By Maury Rubin

Published 1995

At the bakery, one of the things that distinguishes our tarts is that every one is made from scratch, start to finish, every morning. The idea is that at the end of the day they’re all gone. For your use at home, you needn’t be so vigilant. In fact, the dough for all of the tarts can be prepared as much as one month in advance and frozen. Setting the dough into the rings, the most time-consuming part of the process, can be done up to five days in advance, and then the rings can be frozen. The fillings are generally not time consuming and the assembly—with some practice—is a snap.