Sweet Tarts & Tartlets

While it’s possible to argue the differences between tarts and pies, I like a simple definition of a tart or tartlet: a large tart is straight-sided, single-crusted, and served unmoulded from its baking tin. Individual tarts are the same, but may also be slope-sided. That’s it. You can add a top crust to a tart, but in this book I’ve confined top crusts to sweet or savoury pies baked in pie dishes or sandwich tins.

This chapter starts with recipes that don’t require blind-baking the crusts; perhaps the easiest and quickest way to make a tart. Each has specific instructions about placement in the oven and the temperatures to use to make sure both crust and filling bake to perfection. If you follow them exactly, you’ll have excellent results.