Pies and Tarts are two ancient dishes that we still make today. Whether you make a classic pie or a new tart, the key to success is the dough. Learn the difference now!
1.A pie’s dough is cohesive and does not crumble after baking. It’s very thin and soft, and similar in consistency to buff pastry.
2.A pie can be at the bottom or top of the tray and can cover all directions: bottom, top and sides. The filling can be salty or sweet.
3.No need to get the pie out of the baking tray; as it’s sliced and served in it.
4.A pie’s dough is rich with butter, that’s why it’s soft and similar to buff pastry.
5.A pie’s dough shouldn’t be kneaded for a long time. Once you feel the butter disappearing, the dough is ready and should be left to cool.
Don’t miss our new pie recipes: chicken and cream pie, pumpkin pie and chicken corn pie.
1.After baking, a tart’s dough is more solid, crumbly, rich and sweet (in case of sweet tart).
2.When spreading a tart, you make an additional dough piece around the edges of the mold (like walls), unlike the pie which is usually spread on the bottom or the top.
3.A tart’s filling must be rich with its ingredients, unlike the pie which can be filled with something light and fluffy like cream or mousse.
4.A tart is taken out of the mold and served in a different plate.
5.A tart’s dough is filled with sugar.
6.A tart’s dough shouldn’t be kneaded for a long time. Once you feel the butter disappearing, the dough is ready and should be left to cool.
Don’t miss our new tart recipes: tuna vegetables tart, dates and cashews tart, and pear & wheat flour tart.