Tart

Tart (French tarte) is a classic French open pie consisting of a thin crisp base (most often of shortcrust pastry) with low rims and a filling open on top. Unlike closed pies, the filling of a tart is always on show, which makes it not only tasty but also striking in appearance.

The base is usually baked blind (partly or fully) in a special fluted tin with wavy edges, and then filled. Tarts may be sweet or savoury. Sweet tarts are desserts with countless variations: with custard and fresh fruit or berries, lemon tart (tarte au citron), chocolate ganache tart, apple (tarte Tatin — an upside-down caramel one), berry, nut. Savoury tarts (close to the quiche) are filled with an egg-and-cream custard with vegetables, cheese, meat, and herbs and served as a main dish or appetiser. Small single-portion tarts are called tartlets. The flavour and appeal of the tart lie in the contrast of the crisp, crumbly base and the tender, juicy filling. Versatile, elegant, and endlessly variable, the tart is one of the cornerstone forms of French baking, fitting from the everyday table to a refined dessert.