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1 Burnside Cooking and Food- US New York

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Once Upon a Tart...: Soups, Salads, Muffins, and More


Once Upon a Tart...: Soups, Salads, Muffins, and More Cover




Strawberry-Rhubarb Tart with Shamey's Crisp Topping

makes one 9-inch tart

When Frank was growing up, there was an annual backyard party given by his neighbors. "It was the kind of event where you were sure to see people you hadn't seen since the same party the year before. And that you wouldn't see again until next year's party." Frank particularly looked forward to the strawberry-rhubarb crisp brought every year by a woman named Shamey. Shamey gave Frank the recipe from which he created this tart.

1 pint strawberries, stems removed and berries cut in quarters

11/2 pounds rhubarb, rinsed, leafy ends removed, and cut into 1/2-inch slices; or tart apples, cut into 1/2-inch wedges

3 tablespoons unbleached all-purpose flour

2/3 cup sugar

1/2 teaspoon cinnamon

1 par-baked Flaky Tart Crust

1 recipe Shamey's Crisp Topping

1. Position your oven racks so that one is in the center, and preheat the oven to 375 degrees.

2. Toss the strawberries, rhubarb, flour, sugar, and cinnamon together in a big bowl. Dump this mixture into your par-baked tart shell and spread it out evenly. Using your fingers, sprinkle Shamey's topping over the fruit, taking care to cover its entire surface area, especially around the edges.

3. Place the tart on the center rack in the oven, and bake for 35-40 minutes, or until you see fruit juices bubbling up through the topping and down around the sides of the tart. You may want to place a baking sheet under the tart to catch any spilled juices.

4. Remove the tart from the oven, and set it on a wire rack to cool slightly.

5. To remove the tart from the pan, rest it on a wide can. Make sure the tart is steady and balanced, then slide the outside ring of pan down off the tart. Move the tart to your work surface, and slide the tart off the pan bottom onto a rimless serving dish or cutting board. We love this tart fresh from the oven, with a scoop of vanilla ice cream.

Shamey's Crisp Topping

makes about 2 cups (enough for a one 9-inch tart)

1/2 cup unbleached all-purpose flour

1/2 cup packed light-brown sugar

2 ounces (1/2 stick) cold unsalted butter, cut into 1/4-inch cubes

1/4 cup rolled oats

1/2 cup walnuts or pecans, coarsely chopped

1. Dump the flour and the brown sugar into the bowl of the food processor fitted with a metal blade, and pulse until they're just integrated. Add the butter all at once, and use the pulse button to cut butter into flour. Stop pulsing when mixture is the texture of moist crumbs.

2. Remove the blade from the food processor, and dump the crumbs into a big bowl. Add the oats and nuts. Work them into the crumbs with your fingers until the topping is stuck together in big clumps. It should not be one whole ball of dough but more like.... well, like crisp topping. Only not cooked.

Product Details

Soups, Salads, Muffins, and More
Carreno, Carolynn
Mentesana, Frank
Frank Mentesana and Jerome Audureau
Carreno, Carolynn
Audureau, Jerome
New York
Regional & Ethnic - American - General
American - General
Edition Number:
1st ed.
Series Volume:
Publication Date:
Grade Level:
9.58x7.96x1.05 in. 2.74 lbs.

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Related Subjects

Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General
Cooking and Food » Regional and Ethnic » United States » New England
Cooking and Food » Regional and Ethnic » United States » New York

Once Upon a Tart...: Soups, Salads, Muffins, and More Used Hardcover
0 stars - 0 reviews
$13.50 In Stock
Product details 384 pages Alfred A. Knopf - English 9780375413162 Reviews:
"Synopsis" by , For the first time, the owners of New York City's Once Upon a Tart share their recipes: for soups, salads, sandwiches, muffins, cookies, and, of course, tarts. 50 full-color photos.
"Synopsis" by , The years ago, two men (one France, from one from New Jersey) hatched a plan to introduce the palates of New York to the gastronomic wonders of the tart — both sweet and savory. In a Long Island City warehouse bakery, Frank Mentesana (who trained under the sharp eye of his Italian grandmother in her New Jersey kitchen) and Jerome Audureau (who once ran a tarterie in Avignon) took orders from upscale Manhattan grocers and restaurants. Almost immediately, their business flourished, leading them to a new frontier: Once Upon a Tart, their own cafe and bakeshop in SoHo. Now, for the first time, they share their recipes: for soups (Chickpea-Tomato with Fresh Rosemary), salads (Couscous with Roasted Vegetables and Sun-dried Tomatoes), sandwiches (Pork Loin with Frisee and Rosemary-Garlic Aioli on a Baguette; Chicken Caesar-ish Salad on Toasted Country Italian Bread), muffins (Honey-Corn; Pear-Ginger-Raisin), scones (Spiced Pumpkin with Fresh Cranberries), cookies (Hazelnut Meringues; Very Ginger Cookies), and, of course, tarts (Caramelized Leek and Celery; Sauteed Spinach and Mushroom with Ricotta; Jerome's Mother's Famous Almond Tart). Here, too, are technical tips and culinary wisdom ("When people ask me for a low-calorie scone . . . I tell them: Eat half the scone, it's half the calories") from the cooks behind one of the best cafes and bakeshops in New York.
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