Tarts come in various types, including standard, miniature, frozen, fresh, pre-cooked, flaky, and flaky pastry, with different sizes and crusts. Flaky shells are ideal for savory ingredients, while flaky pastry is more suitable for dessert fillings. Single and double crust tarts can be baked with various fillings, and crust shells can be made with crushed biscuits or a mixture of flour, sugar, eggs, and melted butter.
The different types of tarts include standard, miniature, frozen, fresh, pre-cooked, flaky, and flaky pastry. There are also crust shells and those with lattice tops and single or double versions. Sometimes, a metal dough ring is placed on top of a parchment paper-lined baking sheet to create a tart. Typically, however, most types of tart shells, which are usually round but sometimes rectangular, are made with shallow fluted-edged pans with removable bottoms.
What is commonly considered the standard tart shell size is 9 to 10 inches (23 to 25.4 cm) in diameter. The small shells vary from about 5-10 cm in diameter. Both shell sizes can be filled with savory or sweet foods. Fruit and cheese fillings are usually baked in a raw shell, while creams and custards are added to cooled pre-baked pie shells.
Flaky and flaky are the two types of dough commonly used to make shells for tarts. Puff pastry is typically sweet, while puff pastry often has no sugar. For this reason, flaky tart shells are often used for savory ingredients such as herbs, meats, or cheese, while a flaky shell recipe tends to be more appropriate for dessert fillings.
Puff pastry involves repeated rolling and folding of the dough, and this creates much crisper layers than softer, flaky shells. A higher proportion of butter or shortening added to truffle shaving tart dough can result in soft flakes in the baked crust. Some bakers prefer butter, while others prefer to use only shortenings or halves of each type of shortening to get the softest crust possible.
A single tart shell lines the pan and holds the filling, but leaves it open on top. The pre-baked single shells are ideal for cream or custard tarts. Single tart shells can be frozen unbaked, then baked without thawing first. Double crust tarts can be baked with a meat or fruit filling. Lettuce shells, like some pie crusts, have a top that partially shows the filling as it is made up of evenly spaced intertwined strips of dough.
Crust crust shells can be made with crushed biscuits mixed with melted butter. This mixture is pressed into the bottom and sides of a pie pan, then baked. Alternatively, a mixture of flour, sugar, beaten eggs and melted butter can be used to make the crumb shells. Peanuts, oats, cocoa, coconut, and spices like cinnamon can be added to the base crumb mix. After baking and cooling, a sweet filling such as chocolate pecans can be added to the tart shell; crushed cookies or other dessert crumbs can be sprinkled on top.
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