The Taartwork Pies Cookbook (Paperback)
Grandmother's Recipe, Granddaughter's Remix
Page Street Publishing, 9781624145223, 144pp.
Publication Date: March 6, 2018
"Armed with her Oma’s generations-old dough recipe and a decidedly Brooklynized pantry, Bennett established her taart company. Its best recipes have been assembled in this innovative, scrapbook-feeling collection." - The New York Times
Discover a Secret Family Pie Recipe That Has Survived Generations
The origin of Taartwork Pies, Brittany Bennett’s Brooklyn-based bakery, was her Oma and an old, crumpled piece of paper that held a very special recipe— one that her Oma brought all the way from Amsterdam. Since then, all of Brittany’s standout pies have incorporated that perfect pie crust recipe— a sweet, crispy texture with a hint of lemon, a combination that gives these pies that extra special something.
With simple, fresh ingredients, you can create a dessert that will have family and friends coming back for seconds—or even thirds. Enjoy recipes like Traditional Dutch Appeltaart, Strawberry-Thyme Balsamic Pie with Ricotta Whip, Rose Hip Poached Cherries with Pistachio Crumble or Plum and Juniper Berry Tart—each one celebrating in-season produce to capture the most dynamic flavors. And with each filling, you have the option of using Oma’s Dutch Taart Dough, Chocolate Dough or Vegan Dough, so there will always be new flavor combinations to try.
As Brittany’s Oma would say, it’s not just about eating, it’s about indulging in the time spent together. So gather those closest to you, crack open The Taartwork Pies Cookbook and create new memories with every delicious treat.
About the Author
Praise For The Taartwork Pies Cookbook: Grandmother's Recipe, Granddaughter's Remix…
“Brittany Bennett’s pie is the most excellent pie I have ever tasted. I devoured every last crumb. I’m not sure why Brittany is sharing her secrets with us, but we should be grateful.”
—JEFF GORDINIER, food & drinks editor, Esquire magazine
“Brittany Bennett made me fall in love with pie. The Taartwork Pies Cookbook proves it’s okay to eat pie for breakfast, lunch and dinner. Pick up this book if you're looking to impress dinner guests with a pie as tasty as it is beautiful!”
- REBECCA STADLEN, former home editor of Vogue magazine and lifestyle expert
“Brittany has created a world where tarts and pies pass playful messages and seasonal ingredients through approachable recipes. Her tangible, ingredient-driven perspective provides a refreshing take on the sometimes fear-inducing process of making pies.”
—EMILY MILLER, founder & creative director, Trends on Trends