tarte

A tarte is a pastry dish featuring a shallow crust filled with sweet or savory ingredients and baked in a tart pan, typically with a removable bottom. French tart crusts include pâte brisée (shortcrust), pâte sablée (crumbly shortcrust), and pâte sucrée (sweet shortcrust). Tarts are usually served in a single layer and may be open-faced, without a top crust.

Sweet tarts cover a wide range of fillings, from fresh fruit and pastry creams to custards and chocolate. Common examples include tarte aux pommes (apple tart), tarte aux fraises (strawberry tart), tarte au citron (lemon tart), tarte à la crème, and the caramelized apple tarte tatin, which is prepared in a skillet and baked upside down. Savory tarts, or tarte salée, use components such as vegetables, cheese, eggs, or seafood, and include dishes like onion tart, tomato tart, or more elaborate quiches that are closely related in technique.

In preparation, the crust is often pre-baked (blind baked) to prevent sogginess, especially when the filling is moist or custard-based. Fillings may be cooked or raw before baking, and the tarts are typically baked until the crust is golden and the filling is set. Tarts can be served warm or at room temperature, sometimes with a dusting of sugar, a glaze, or a dollop of cream.

Historically, tarts have roots in medieval European cooking, where crusts were used to encase various fillings. The term tarte comes from Middle French, and over time the form evolved into numerous regional variants in France and beyond. Tart-making remains a versatile and enduring technique in pastry cuisine.