European Tarts: Divinely Doable Desserts with Little or No Baking

From my bakery of 23 years comes a book of tantalizing tarts that is perfect for the beginner or the seasoned professional. With little or no baking, these European tarts are just the thing to launch a dessert party or a bakery. I have always believed people learn faster and better when they see something done. Because the large number of how- to photos would not fit in this book, it is supported by a blog www.europeantarts.com of how-to photos that enable anyone to fulfill their sweetest wish.

Currently the pastry chef at Tony’s, a 4 Star, 4 Diamond restaurant, Fletcher owned Truffes Bakery in St. Louis, Missouri for more than 23 years selling pastries and desserts wholesale to hotels, restaurants and caterers and was known for the quality of her handmade specialties.

She is joined by her husband, T. Mike Fletcher, a professional photographer, who illustrates both the book and the blog.

European Tarts is the first in a series, Pastries Like a Pro, based on teaching the art of and skills used in baking.