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Tarts are pastries featuring a shallow crust that forms a rim and a filled shell, with the filling exposed rather than enclosed by a top crust. They can be savory or sweet and are typically served as a dessert or a light meal. Tarts differ from pies in that pies usually have a deeper dish and may include a top crust or lattice.

Crusts used for tarts vary. Common bases include shortcrust pastry (pâte brisée), sweet shortcrust (pâte sucrée), and puff pastry. Some tarts use a blind-baked shell to avoid sogginess, especially with delicate fillings.

Fillings span a wide range. Sweet tarts include fruit tarts, custard tarts based on crème pâtissière, lemon tarts, and almond frangipane tarts. Chocolate or ganache and mer­ingue-topped variants are also common. Savory tarts, often called quiches in French cuisine, pair eggs with cream or cheese and incorporate vegetables, meat, or seafood.

Regional variations exist. Classic examples include fruit tarts found in many Western pastry shops, quiche Lorraine as a well-known French savory tart, and pastéis de nata in Portugal, which are small custard tarts baked in puff pastry.

Preparation and serving: tarts are typically baked in tart pans with removable bottoms and served cooled or slightly warm. They can be enjoyed plain or finished with toppings such as fresh fruit, dustings of sugar, or a glaze.

Storage: tarts are best eaten shortly after cooling; dairy-containing fillings should be refrigerated to maintain quality and safety.