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Rating: 
Summary: Beautiful book, but not for healthy eaters
Review: Every recipe in this book looks beautiful and delicious. I enjoyed reading all of the author's "stories" about each recipe. I haven't tried any recipes yet simply because nearly every one uses lots of butter, cream, etc. I'm no health nut, but these are not everyday recipes for those of us even reasonably concerned with healthy eating. I would only use this book for cooking for special occasions like showers, parties, and holidays. One other thing--a few recipes in this book are pretty foreign sounding to an American cook such as myself. Definitely written for the English palate.
Rating:
Summary: Beautiful book, but not for healthy eaters
Review: Every recipe in this book looks beautiful and delicious. I enjoyed reading all of the author's "stories" about each recipe. I haven't tried any recipes yet simply because nearly every one uses lots of butter, cream, etc. I'm no health nut, but these are not everyday recipes for those of us even reasonably concerned with healthy eating. I would only use this book for cooking for special occasions like showers, parties, and holidays. One other thing--a few recipes in this book are pretty foreign sounding to an American cook such as myself. Definitely written for the English palate.
Rating: 
Summary: Excellent buy
Review: I bought this book after barely looking at it because I was captivated by the picture of the camembert and tomato tart. Well, I ended with and extraordinary book on both sweet and savory tarts!! I've tried the corn and scallion, the quiche lorraine (the best ever), the quince tart and the camembert and tomato and they're all so good!! It's definitely one of my favorite books now. Worth every cent.
Rating:
Summary: Totally approachable!
Review: I purchased this book a few weeks ago becuause I've always wanted to learn how to make tarts - they seem like a perfect light dinner alternative. Unsure of what I would be getting, I'm absolutely thrilled with The Art of the Tart. The author's instructions are easy to follow, even for beginners (I had never made pastry before). She makes the subject completely accessible. I made the Swiss Chard, Gruyere and Creme Fraiche Tart on my first try and it was excellent. The recipes all sound absolutely delicious and I can't wait to try more. I highly recommend this book!
Rating:
Summary: The quick and the good....
Review: In this day of working away from home, shopping after work and fixing a meal on the run, THE ART OF THE TART is a gift. I discovered this book in the Washington Post Food section, which seems to be dedicated to folks like me who don't want to restort to scambled eggs, oatmeal, or fast food night after night. How wonderful to discover there are elegant dishes one can fix relatively quickly, and in most cases healthier than the fast food fix.Day-Lewis is apparently well established in England as a food expert and has written articles for Conde-Nast and House and Garden. If you missed her in these other forms, this is a good place to start. Some of her tarts are meals, such as the 'Porcini Mushroom and Red Onion' tart or the 'Scallop, Artichoke, and Smoked Bacon' tart. Other tarts are for dessert, such as 'A Tatin of Apricots Stuffed with Almond Paste' or 'Apple Crumble Tart.' Not all tarts come in the same wrapper. While some tarts have a traditional flaky crust, others have a crust of polenta such as the 'Corn and Scallion Tart' or 'George Morley's Leek Tart' which has a cheese pastry crust. Some of the recipes Day-Lewis includes are her own, such as the 'Spinach and Anchovy' tart or the 'Asparagus' tart, and others are from friends. There are plenty of plain tarts, and tarts with too much cholesterol, but there is a tart for everyone. According to the Washington Post, Ms Day-Lewis is the sister of Daniel. Such a talented family.
Rating: 
Summary: Tart magic!
Review: My family and I enjoy eating quiches and tarts very much. We love the creamy filling and the comforting warmth, especially when encased in a light, crunchy, delicate pastry case. They are so easy and practical, as you can make them ahead and reheat them.
I usually made them using ready-made pastry, because my attempts at making my own were always a bit laboursome, it was always a bit difficult to roll the pastry and not to tear it, and somehow it was always a bit undercooked (maybe that was due to the fact that I used rice instead of baking beans, but now I have bought them). Those times are over! Now I can make perfect, crisp and tender pastry, and the best part is that it rolls in a breeze! I don't know what was wrong with my method, but now that I have this recipe I don't even think of buying ready-made pastry anymore.
The recipes for the different fillings are wonderful, too. We have found great quiches that we love to have for dinner, like Spinach and Anchovy Tart ( we make it with yougurt instead of cream and it is delicious!). Or the different ones with fish, or Onion Tart,or the Flamiche, mmm...yummy!
The sweet ones are very good too. I made the Chocolate Pecan Pie for a dinner party and it got raves. I love the Lemon Tart and I could go on like this...
Well, the recipes are very rich, but I find that you can easily substitute lighter ingredients (like yoghurt for cream) with consistent results. At least, I often do it...
The book is heavy weight paperback, not very thick, just 144 pages. It has the picture of a tomato tartlet on the front with a silver band for the title and author. The recipes are laid out well: an introduction on how it was created, or anecdotes about the recipe; the ingredients on one side and the instructions on the other. Easy to follow and clear.
There are a few pictures of the finished tarts, even if many recipes don't have one, or have just pictures of the ingredients, that's why I'm giving it four stars. (I like to be tempted by pictures!)
At the back of the book there is a chapter on pastry, with the instuctions on how to make all the different kinds (shortcrust, pâte sucrée, pâte sablée, puff pastry).
I found this book really useful to help me making better tarts and quiches and I would suggest it to anyone that likes baking.
Rating:
Summary: Easy recipes for delicious, beautiful tarts
Review: Seven years ago, I had an onion tart in New York that was so good I've been trying to replicate it ever since. I bought the book based on its beautiful graphics and what looked like easy-to-follow recipes, including one for an onion tart. I invited friends over a couple of weeks ago and made the onion tart for the first time. The custard came out voluminous; I used about half of what the recipe called for. Otherwise, it was absolutely delicious. I've started making other recipes and they're turning out just as well. The really impressive thing, though, was the selection of dough recipes in the back. I'm not a baker and the first time I made dough according to her directions it turned out flaky and delicious! She has a rare talent for explaining baking. And, to boot, it didn't take very long or require expensive or hard-to-find ingredients. I recommend the book whole-heartedly, but please experiment with the ingredients and quantities.
Rating:
Summary: Easy recipes for delicious, beautiful tarts
Review: Seven years ago, I had an onion tart in New York that was so good I've been trying to replicate it ever since. I bought the book based on its beautiful graphics and what looked like easy-to-follow recipes, including one for an onion tart. I invited friends over a couple of weeks ago and made the onion tart for the first time. The custard came out voluminous; I used about half of what the recipe called for. Otherwise, it was absolutely delicious. I've started making other recipes and they're turning out just as well. The really impressive thing, though, was the selection of dough recipes in the back. I'm not a baker and the first time I made dough according to her directions it turned out flaky and delicious! She has a rare talent for explaining baking. And, to boot, it didn't take very long or require expensive or hard-to-find ingredients. I recommend the book whole-heartedly, but please experiment with the ingredients and quantities.
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