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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).
What could be more elegant on a warm summer's evening than a
refreshing
lemon tart.
Savory
tarts (quiches) can have fillings of cheese, meat, eggs, and/or vegetables.
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