The 64-dollar question: what’s the difference between a pie and a tart?
They’re pretty much part of the same family. Pies have sloped slides and can be opened or covered on the top. Tarts have a shallower crust and are always opened on the top. They’re both filled with some type of fruit. (Though some pies are filled with meat too…but not really so with tarts.) Tart crusts tend to be thicker and crumblier while pie crusts tend to be flakier. Once you start writing down the differences, they seem so insignificant. But when you look at them you can usually assign them a pie or tart label relatively quickly.
I like making tarts, simply because they look pretty with the fruit exposed and arranged neatly on top. You also eat less crust (which means less carbs and less calories). But pretty much the same recipes can be repeated for tarts with a different fruit on top. For this tart here, I used strawberries with a pastry cream filling (which is high in calories but rich in flavor). The strawberries are then topped with an apricot glaze.
Here is an apple tart, which is probably much leaner without the pastry cream filling. Unlike apple pie, the apples did not melt and the slices retained their firmness and shape after baking. If you are looking for something warm and gooey, I suggest making a pie instead. Though both goes well with a scoop of vanilla ice cream. I did not make a glaze for this tart, but it would have probably looked better if I did.
Click here the 3-Part Tart Recipes