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tempting tarts

October 31, 2011

Holly Herrick,  a certified chef and long-time restaurant critic  for the Charleston (SC) Post and Courier,  knows a little something about good food.

In her new book, “Tart Love: Sassy, Savory and Sweet,” Herrick demystifies pastry preparation. The former pastry phobe shows you how to prepare tarts with a variety of flavors – from sweet to salty.

The versatile tart works as an easy appetizer, main course, side dish or dessert.

How about a tomato tart a la margherita or a chocolate hazelnut tart? See Tart Love ($24.99) for details.

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From → books, food, gifts, home

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