![]() Tarts are typically free-standing with firm pastry base consisting of dough, itself made of flour, thick filling, and perpendicular sides while pies may have softer pastry, looser filling, and sloped sides, necessitating service from the pie plate. It has been described as a "rustic free-form version of an open fruit tart". Īn early tart was the Italian crostata, dating to at least the mid-15th century. Early medieval tarts generally had meat fillings, but later ones were often based on fruit and custard. While originally savory, with meat fillings, culinary tastes led to sweet tarts prevailing, filling tarts instead with fruit and custard. In this period, they were viewed as high-cuisine, popular with nobility, in contrast to the view of a commoner's pie. shortcrust) is thought to have been first commonly used in 1550, approximately 200 years after pies. Tarts are thought to have either come from a tradition of layering food or to be a product of Medieval pie making. The French word tarte can be translated to mean either pie or tart, as both are mainly the same except a pie usually covers the filling in pastry, while flans and tarts leave it open. The categories of "tart", " flan", " quiche", and " pie" overlap, with no sharp distinctions. Tartlet refers to a miniature tart an example would be egg tarts. The pastry is usually shortcrust pastry the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry.
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