So what’s the difference between a pie and tart anyways? The line may be fine, but there are some subtle distinguishing features: a pie has a crust, a filling, and may or may not have a top. A tart doesn’t have a top. A pie may also be crust-less (eg. Shepard’s Pie). The side of a pie may be sloped, a tart is straight—and may be crimped. A pie may be quite deep, a tart is usually quite flat (max 2 cm or so). A tart may also be totally flat—a pie would never be totally flat. Pies often have more robust, hearty fillings, and tarts have lighter, chunkier ingredients in the toppings.
Sweet, creamy, mildly funky gouda is the perfect tart cheese: subtle but suggestive. The filling is dotted with ham and button mushrooms, and sprinkled with paprika for a bit of lift. Some bitter greens like watercress would be the perfect side—as well as a picnic rug, sunshine, and bottle of Riesling.
Dutch Gouda tartlets. Source: Benito Martin
It's a good day when you realise caramel is not just restricted to sweet meals: adding a caramel element to savoury ingredients such as or adds a rich, deep flavour dimension to the dish. In this tarte tatin, shallots are cooked in butter and sugar until toffee-coloured, then sprinkled with a little balsamic vinegar and thyme before being added to the pastry. Heavenly.
Shallot and thyme tarte tatin. Source: Alan Benson
If making pastry terrifies you, consider the galette. It's a "free-form" style of tart, with no crimping or blind-baking necessary, and is intentionally (ie. forgivingly!) rustic in appearance. This one is filled with a bounty of flavourful ingredients, including a uniquely fragrant twist on regular pesto.
Heirloom tomato galette with lemon balm almond pesto and chevre.
Aside from being a winner flavour combination from way back, the elongated shape of the pear halves in this deluxe chocolate tart add a touch of elegance to it.
Saffron pear and chocolate tart. Source: Alan Benson
Title have you double-taking? Here's how it plays out: "burnt wheat" is grano arso, an Italian flour made from burnt wheat grains, with a toasty, nutty, coffee and popcorn-like appeal (available from delis or online, but you can also improvise—details in the recipe); "yukari" is a Japanese powder made of shiso leaves that have been fermented and ground (available from Asian grocers); "yuzu" is a Japanese citrus with a flavour profile somewhre between lemon, lime and mandarin, and is becoming increasingly popular and more widley available in Australia greengrocers (it could be substituted with another citrus juice or blend of juices). Together, they create new ways to experience citrus and smoke in a dessert.
Burnt wheat, yukari and yuzu tart. Source: Sharyn Cairns
When figs are in their plump and juicy prime during autumn, celebrate by making this killer tart. Sage adds a pleasant herbal touch.
Fig, honey and sage tart. Source: Alan Benson
A simple line-up of ingredients for a classic French tart: a smear of dijon mustard, a scattering of fresh tomatoes, a few herb springs and a drizzle of olive oil, all wrapped up in a buttery pastry base.
French tomato tart (tarte à la tomate). Source: Chris Chen
Imagine grilled asparagus with a creamy mascarpone and parmesan sauce, topped with a sprinkle of crunchy walnuts. Now imagine it in a puffy golden pastry crust. Sounds pretty good, right?
Asparagus tart with walnuts and parmesan. Source: Ashley Rodriguez
This all-star lineup of ingredients is not just all talk, it delivers: the tart is light, crisp, sweet, sour, and interesting; an elegant and well-balanced combination of some of the stars of French and Middle-Eastern flavours.
Rhubarb, pistachio and orange blossom frangipane tart with rhubarb syrup. Source: Alan Benson
How to make this tart successfully: pile it sky-high with the simple-to-make but impressive-to-eat filling. Sweet roasted pumpkin, tangy cherry tomatoes, aromatic oregano, creamy and salty Persian feta cheese.
Roasted pumpkin, tomato and oregano tart. Source: Alan Benson
A sprinkling of sweet raisins and salty olives livens up the earthy flavours of this tart.
Wilted greens, potato and mozzarella tart. Source: Benito Martin
The filling for this zingy tart is so simple—just whisk together lemon zest and juice, butter, eggs, sugar, flour and cornflour until smooth, and pour it into the light and flaky sour-cream pastry base.
Lemon tart.
Done your dash with kale smoothies, kale pesto, kale slaws and chips? This hearty, vegetarian-friendly tart is a great way to use up winter kale, and is packed with nutrients to keep you healthy in cooler months. A sprinkling of toasted walnuts adds a bit of texture and creaminess.
Kale and walnut tart. Source: Chris Chen
A dreamily gooey, appley, custardy tart. As if it wasn't irresistible enough already, the serving suggestion is with some caramlised and brandy-infused apple slices, and a dollop of whipped cream.
Apple custard and honey tart. Source: Great British Food Revival
