The sweet tart is perhaps the oldest dessert in the Italian culinary tradition and its origins are lost in myth and date back to the early centuries of the Christian era. The first definite evidence of a tart recipe is found, of the Christian era. The first definite evidence of a tart recipe is found, however, in the Libro de Arte Coquinaria by Martino da Como in 1465. As simple as it is tasty, the tart is characterized by its pastry base and a filling that can have infinite variations. From typical fruit jams of every taste to fresh fruit with custard to chocolate. This book, conceived with Mario Grazia, chef and gastronomic manager at the Academia Barilla, for the 50 Easy Recipes series, and characterized by its original format that reproduces the shape of the dessert, offers 50 original or traditional ways to help you make your tart, providing valuable suggestions for the preparation of the ideal dough, to achieve perfect browning and crispiness of the crust and to serve a delicious sweet that is perfect for any occasion. AUTHOR: In the heart of Parma, recognised as one of the most prestigious capitals of cuisine, the Barilla Center stands in the middle of Barilla's historical headquarters, now hosting Academia Barilla's modern structure. Founded in 2004 with the aim of affirming the role of Italian culinary arts, protecting the regional gastronomic heritage, defending it from imitations and counterfeits to the great tradition of Italian cooking, Academia Barilla is where great professionalism and unique competences in the world of cuisine meet. The institution organises cooking courses for those passionate about food culture, offering services dedicated to the operators in the sector and proposing products of unparalleled quality. 60 Colour photographs
