Fruit Pies and Tarts

Whereas pies and tortes are usually baked in a relatively deep pie pan with sloping sides (linzertorte is an exception; it’s baked in a tart pan), tarts are thinner and have straight or nearly straight sides. Many pies have two crusts, whereas tarts do not. Tarts are removed from the pan or ring before they’re served, while pies are usually served right out of the pie pan. Tarts are baked in pans, usually metal but sometimes porcelain, with fluted sides. Most metal tart pans have removable bottoms, which makes it easy to serve the tart.