Pastries and Baking General General discussion forum for all pastry and baking topics.


Reply
 
Thread Tools
  #1  
Old 08-01-2002, 08:42 PM
wannabchef's Avatar
wannabchef Offline
Registered User
 
Join Date: Aug 2002
Posts: 3
Lightbulb classic tart

What is the difference between a classic tart and a regular tart?
Reply With Quote


  #2  
Old 08-01-2002, 09:28 PM
Mezzaluna's Avatar
Mezzaluna Offline
ChefTalk Moderator
Culinary Experience: Cook At Home
 
Join Date: Aug 2000
Location: Wisconsin USA
Posts: 9,223
Smile

Hi, Wannabchef, and welcome to Chef Talk.

I'll move your request to the Pastries and Baking forum, where our very knowledgeable bakers can help you.

Be sure to check out all of the forums, and don't overlook the Archives and older posts for valuable knowledge- and a lot of fun, too!
__________________
Moderator, Welcome Forum
***It is better to ask forgiveness than beg permission.***
Reply With Quote
  #3  
Old 08-02-2002, 06:49 AM
W.DeBord Offline
Registered User
 
Join Date: Mar 2001
Location: Chicagoland
Posts: 1,755
Default

Hum, I haven't ever heard a tart labeled "regular". So I'm having a hard time following your question. But the differences in tarts usually is in the dough or if it has been baked in a tart pan or with-out one.

If you could restate your question with more detail I'll do my best to help you.

Hope to hear back from you.
__________________
"Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum
Reply With Quote
  #4  
Old 08-02-2002, 09:46 AM
Kimmie's Avatar
Kimmie Offline
Registered User
 
Join Date: Mar 2001
Location: Montreal, Quebec, CANADA
Posts: 2,823
Cool

I take it you mean a regular pie crust vs. tart!

A tart dough is closer to a cookie-like dough as opposed to a flaky pie crust.

A tart dough is usually on the sweet side and the ingredients include flour, sugar, salt, butter, egg yolk and water.

Tart doughs can also be made with ground nuts.

There's also a classic Alsatian tart dough (unsalted butter, sugar, salt, whole eggs, vanilla extract, grated orange zest and flour)

A regular pie crust includes flour, salt, a fat (either shortening/lard, butter or a combination), and water. An acid can also be added (vinegar, lemon juice...)

Hope this helps.
__________________
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»

Last edited by Kimmie; 08-02-2002 at 10:50 AM.
Reply With Quote
  #5  
Old 09-12-2007, 05:49 PM
JohnBaker's Avatar
JohnBaker Offline
Registered User
Culinary Experience: Owner/Operator
 
Join Date: Sep 2007
Location: Waxhaw NC
Posts: 6
Default

Quote:
Originally Posted by Kimmie View Post
I take it you mean a regular pie crust vs. tart!

A tart dough is closer to a cookie-like dough as opposed to a flaky pie crust.

A tart dough is usually on the sweet side and the ingredients include flour, sugar, salt, butter, egg yolk and water.

Tart doughs can also be made with ground nuts.

There's also a classic Alsatian tart dough (unsalted butter, sugar, salt, whole eggs, vanilla extract, grated orange zest and flour)

A regular pie crust includes flour, salt, a fat (either shortening/lard, butter or a combination), and water. An acid can also be added (vinegar, lemon juice...)

Hope this helps.
Also, don't forget rustic tarts, that use a gallette dough and do not use a pan. (Made similar to a pizza) I made them for quite some time before I even knew what a tart pan was.
Reply With Quote
  #6  
Old 09-13-2007, 08:02 AM
Drac's Avatar
Drac Offline
Registered User
Culinary Experience: Cook At Home
 
Join Date: Aug 2007
Location: Texas
Posts: 26
Default

I might be stepping out on a limb here but most of the recipes that I have seen labeled as classic usually consist of a crust, as mentioned above a sweet dough such as pate brisse, pastry cream & fruit covered by a glaze such as melted apricot jam. Most of the recipes also include a layer of frangipane (almond cream) baked with the tart shell.

It's really funny as I would guess that this is fairly modern compare to the rustic tarts or the savory tarts which have been, as said above, around a long time.

Jim
Reply With Quote
  #7  
Old 09-14-2007, 01:37 PM
nowIamone Offline
Registered User
 
Join Date: Jan 2005
Posts: 387
Default

The term "Classic" refers to a type of tart that everyone recognizes as an old time/world treat. A style or recipe that has endured for generations, usually more simple and simple ingrediants made in a very traditional style, baked in a traditional style of pan.

For example:

A "Classic Lemon Tart" would have a traditional filling of lemon curd, a pastry crust, baked in a fluted tart pan. A "Orange-Mango Tart with a Rustic (free formed) Lemon Thyme Scented Crust." Orange and mango is not a common combination, herbs in a crust is not usual, and this recipe does not use a tart pan, the crust is formed on a baking sheet and folded over the fruit.
Reply With Quote
Reply

Bookmarks


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
The Classic Omelette penguinbeats Food & Cooking Questions and Discussion 14 12-08-2007 12:55 AM
Classic Rice Pilaf amy Food & Cooking Questions and Discussion 5 08-30-2004 12:34 PM
Henkel Classic ? RBrown Cooking Equipment Reviews 6 07-08-2004 04:31 PM
classic american combinations mike Professional Chefs Forum 3 01-31-2003 03:52 AM
classic tart wannabchef Pastries and Baking General 1 08-01-2002 09:31 PM