A tart is defined as a single-layered base of pastry (plain or puff) with a sweet or savory filling baked in either a shallow tart pan that has straight, fluted sides and a removable bottom or a metal tart ring placed on a baking sheet. The tart is removed from the tart pan or ring before serving. Broadly, the term 'tart' encompasses flans, quiches, and pies. Depending on the type of tart made they can be served as appetizers, entrees or desserts. Their size ranges from bite-size (hors d'oeuvre), individual-size (tartlet) to full-size (tart)
Sweet tarts have fillings of fruit, jams, custards, flavored creams, or nuts. Tarts distinguish themselves by their fillings; beautifully glazed berries Fruit Tart concentrically placed on top of a sweet custard filling (Pastry Cream), or artfully arranged sliced apples on an almond frangipane-lined pate brisee (Apple Frangipane Tart).
Savory tarts (quiches) can have fillings of cheese, meat, eggs, and/or vegetables.
A tart is a pastry dish, usually sweet, with an open top not covered with pastry.
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Conserving and Storing
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