Tartmalar

Tartmalar is a term used in Turkish culinary contexts to describe small, individual-sized tarts or tartlets. They typically consist of a baked pastry shell, often made from shortcrust or sablée-style dough, filled with a sweet filling. The shells are usually baked blind to hold their shape and keep the crust crisp when the filling is added.

Common fillings for tartmalar include fruit compotes or glazed fruits, pastry cream or custard, lemon curd, chocolate ganache, and almond frangipane. Savory versions also exist, using cheese, vegetables, or herbs, and are sometimes served as appetizers or light snacks. The fillings are finished with toppings such as fresh fruit, glossy glaze, whipped cream, or dustings of powdered sugar.

Preparation generally involves making and chilling the dough, rolling it to fit individual tart pans, docking or pricking the base, and blind-baking until pale and firm. After cooling, the chosen filling is added and, in many cases, the tart is completed with a glaze or decorative garnish. Proper storage typically requires refrigeration for filled tartmalar, with best quality within a few days.

Tartmalar are common in bakeries and cafés and reflect a cross-cultural pastry tradition that blends European-style tart making with local flavors. They are versatile for seasonal menus and celebrations, and their bite-sized form makes them popular for desserts and coffee breaks.

See also: pie, tart, pastry.