Tart Recipes

Because of their similarity in form and function, many people confuse tarts recipes and pies. Tarts, however, typically do not have a top crust (as do most pies, with the exception of cream pies) and are usually presented in shallower pans with straight, fluted sides.

Tart recipes are often sweet (generally fruity or filled with custard) or savory (using meat or cheese). Flans and quiches are specialized types of tarts. Size can also vary from full entrée quantities where slices are served to individuals, to personalized entrée portions, to petite dessert tarts or tartlets.

Because they lack a concealing top crust, tarts can be very decorative dishes. Many bakers take great pains with fruit tarts to use only the most colorful, vibrant fruits and to arrange individual slices or pieces in symmetrical patterns for a creative and elegant flair.

Tarts may be simple or complex, though several tips can help make even the most difficult dish more accessible to inexperienced chefs.

• If making the dough from scratch, work it quickly to prevent the butter from melting.
• Raw dough can be chilled to solidify the butter and make it easier to keep its shape.
• Roll dough onto non-stick parchment paper or a floured surface for easier shaping.
• Consider using graham or frozen crusts in place of homemade dough for faster, easier recipes.
• Garnish fruit tarts with decorative slices or whole fruits; use sprigs of herbs for savory tarts.

Depending on their size and composition, tart recipes can be made for a delicious breakfast dish, a casual meal, an elegant repast, or a gorgeous dessert. Suitable for any number of social occasions, tarts are a sweet accompaniment to any chef’s repertoire.

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