Open Access Articles- Top Results for Tart
International Journal of Innovative Research in Science, Engineering and TechnologyThermal Study of Cadmium Levo-Tartrate Crystals
International Journal of Innovative Research in Science, Engineering and TechnologyNUMERICAL STUDIES ON HYDRAULIC TRANSIENTS DURING PUMP STARTUP AND COAST-DOWN IN AN ADIABATIC CLOSED LOOP
International Journal of Innovative Research in Science, Engineering and TechnologyFTIR and Thermal Studies of Gel Grown Lead Cobalt Mixed Levo Tartrate Crystals
International Journal of Innovative Research in Science, Engineering and TechnologyA Novel Technique for Synthesis A Thermal Barrier Coating Material of Lanthanum Magnesium Hexaaluminate (LaMgAlllO19)
Journal of Child and Adolescent BehaviorMotor Proficiency of the Head Start and Typically Developing Children on MABC-2
|Main ingredients||Pastry crust (usually shortcrust pastry)|
|Variations||Sweet tarts, savoury tarts|
|16x16px Cookbook:Tart 16x16px Tart|
A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. Tartlet refers to a miniature tart; an example would be egg tarts. Examples of tarts include jam tarts, which may be different colours depending on the flavour of the jam used to fill them, and the Bakewell tart.
The categories of 'tart', 'flan', 'quiche' and 'pie' overlap, with no sharp distinctions, though 'pie' is the more common term in the United States. The French word tarte can be translated to mean either pie or tart, as both are mainly the same with the exception of a pie usually covering the filling in pastry, while flans and tarts leave it open. Tarts are also typically free-standing with firm pastry, thick filling, and perpendicular sides while pies may have softer pastry, looser filling, and sloped sides, necessitating service from the pie plate. The Italian crostata, dating to at least the mid-1400s, has been described as a "rustic free-form version of an open fruit tart".
Early medieval tarts generally had meat fillings, but later ones were often based on fruit and custard.
Tarte Tatin is an upside-down tart, of apples, other fruit, or onions.
- Strawberry tart by Kirti Poddar.jpg
- Chocolate tarts by Tammy Green.jpg
- Mexican blackberry tart by yoko.jpg
Mexican blackberry tart
- Tarte au riz.jpg