Tart Honey

The Sweet Side of Sourdough

Transform Your Idea of What Sourdough Baking Can Be You’ve mastered a basic boule and perhaps ventured into a savory sourdough focaccia, but have you tried your hand at a scrumptious Peach and Ricotta Focaccia or decadent Orange-Pistachio Caramel Sticky Buns? Pastry Chef extraordinaire Caroline Schiff is here to show you all the creative (and delicious!) ways you can put your sourdough starter—both active starter and discard—to good use in recipes sure to satisfy your sweet tooth. Add a unique layer of flavor to mouthwatering pies and tarts like Apple- Maple Crumble Pie, Malted Milk and Dark Chocolate Tart and Blueberry– Lemon Thyme Cobbler. Transform your favorite breakfast pastries into the things of your sourdough dreams with recipes like Salted Dark Chocolate Chunk Scones, Caramelized Blueberry-Basil Blintzes and Lemon Sugar Crêpes. And enhance your next celebration with showstopping cakes like Tangerine Dream Cake, Apple–Sour Cream Crumb Cake and Olive Oil, Cherry and Almond Torte. With all of Caroline’s tips and tricks for building and maintaining a sourdough starter as well as a host of crowd-pleasing desserts, sweet breads and naturally leavened pastries, this book is sure to open your eyes to new, exciting sourdough recipes.

The Taartwork Pies Cookbook

"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.

The Australasian Beekeeper