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Tarts
A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. Tartlet refers to a miniature tart; an example would be egg tarts. The categories of "tart", " flan", "quiche", and "pie" overlap, with no sharp distinctions. History The French word ''tarte'' can be translated to mean either pie or tart, as both are mainly the same with the exception of a pie usually covering the filling in pastry, while flans and tarts leave it open. Tarts are thought to have either come from a tradition of layering food, or to be a product of Medieval pie making. Enriched dough (i.e. short crust) is thought to have been first commonly used in 1550, approximately 200 years after pies. In this period, they were viewed as high-cuisine, popular with nobility, in contrast to the view of a commoners pie. While ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butter Tart
A butter tart (french: tarte au beurre) is a type of small pastry tart highly regarded in Canadian cuisine. The sweet tart consists of a filling of butter, sugar, syrup, and egg, baked in a pastry shell until the filling is semi-solid with a crunchy top. The butter tart should not be confused with butter pie (a savoury pie from the Preston area of Lancashire, England) or with bread and butter pudding. Recipes for the butter tart vary according to the families baking them. Because of this, the appearance and physical characteristics of the butter tart – the firmness of its pastry, or the consistency of its filling – also vary. Traditionally, the English Canadian tart consists of butter, sugar, and eggs in a pastry shell, similar to the French-Canadian sugar pie, or the base of the U.S. pecan pie without the nut topping. The butter tart is different from the sugar pie given the lack of flour in the filling. The butter tart is different from pecan pie in that it has a "runnie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Custard Tart
Custard tarts or flans pâtissier are a baked pastry consisting of an outer pastry crust filled with egg custard. History The development of custard is so intimately connected with the custard tart or pie that the word itself comes from Anglo-Norman (unattested), meaning a kind of pie. It is derived from Anglo-Norman ''crust'' (> English ''crust'') corresponding to French '. It is related to the 18th-century French term , probably borrowed from the Italian ' (already mentioned 13th century), derived from ''crosta'' (' in French), more probably than the Occitan . Some other names for varieties of custard tarts in the Middle Ages were ''doucettes'' and ''darioles''. In 1399, the coronation banquet prepared for Henry IV included "doucettys". Medieval recipes generally included a shortcrust and puff pastry case filled with a mixture of cream, milk, or broth, with eggs, sweeteners such as sugar or honey, and sometimes spices. Recipes existed as early as the fourteenth century tha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg Tart
The egg tart (; ) is a kind of custard tart found in Chinese cuisine derived from the English custard tart and Portuguese pastel de nata. The dish consists of an outer pastry crust filled with egg custard. Egg tarts are often served at dim sum restaurants, bakeries and ''cha chaan tengs'' (Hong Kong-style cafes). History The egg tart started being sold in the early 20th century in Guangzhou (Canton), Guangdong province, inspired by some kinds of European custard tart. Guangzhou's status as the only port accessible to European foreign traders led to the development of Cantonese cuisine having many outside influences. As Guangzhou's economy grew from trade and interaction with European powers, pastry chefs at the Western-style department stores in the city were “pressured to come up with new and exciting items to attract customers”. So egg tart varieties, inspired by those from Europe, featuring a lard-based puff pastry crust and a filling similar to steamed egg pudding ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg Tart
The egg tart (; ) is a kind of custard tart found in Chinese cuisine derived from the English custard tart and Portuguese pastel de nata. The dish consists of an outer pastry crust filled with egg custard. Egg tarts are often served at dim sum restaurants, bakeries and ''cha chaan tengs'' (Hong Kong-style cafes). History The egg tart started being sold in the early 20th century in Guangzhou (Canton), Guangdong province, inspired by some kinds of European custard tart. Guangzhou's status as the only port accessible to European foreign traders led to the development of Cantonese cuisine having many outside influences. As Guangzhou's economy grew from trade and interaction with European powers, pastry chefs at the Western-style department stores in the city were “pressured to come up with new and exciting items to attract customers”. So egg tart varieties, inspired by those from Europe, featuring a lard-based puff pastry crust and a filling similar to steamed egg pudding ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tart
A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. Tartlet refers to a miniature tart; an example would be egg tarts. The categories of "tart", "Flan (pie), flan", "quiche", and "pie" overlap, with no sharp distinctions. History The French language, French word ''tarte'' can be translated to mean either pie or tart, as both are mainly the same with the exception of a pie usually covering the filling in pastry, while flans and tarts leave it open. Tarts are thought to have either come from a tradition of layering food, or to be a product of Medieval pie making. Enriched dough (i.e. short crust) is thought to have been first commonly used in 1550, approximately 200 years after pies. In this period, they were viewed as high-cuisine, popular with nobility, in contrast to the view ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastry
Pastry is baked food made with a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. Sweetened pastries are often described as '' bakers' confectionery''. The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries as a synecdoche. Common pastry dishes include pies, tarts, quiches, croissants, and pasties. The French word pâtisserie is also used in English (with or without the accent) for the same foods. Originally, the French word referred to anything, such as a meat pie, made in dough (''paste'', later ''pâte'') and not typically a luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today. Pastry can also refer to the pastry dough, from w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastry
Pastry is baked food made with a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. Sweetened pastries are often described as '' bakers' confectionery''. The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries as a synecdoche. Common pastry dishes include pies, tarts, quiches, croissants, and pasties. The French word pâtisserie is also used in English (with or without the accent) for the same foods. Originally, the French word referred to anything, such as a meat pie, made in dough (''paste'', later ''pâte'') and not typically a luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today. Pastry can also refer to the pastry dough, from w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italy
Italy ( it, Italia ), officially the Italian Republic, ) or the Republic of Italy, is a country in Southern Europe. It is located in the middle of the Mediterranean Sea, and its territory largely coincides with the homonymous geographical region. Italy is also considered part of Western Europe, and shares land borders with France, Switzerland, Austria, Slovenia and the enclaved microstates of Vatican City and San Marino. It has a territorial exclave in Switzerland, Campione. Italy covers an area of , with a population of over 60 million. It is the third-most populous member state of the European Union, the sixth-most populous country in Europe, and the tenth-largest country in the continent by land area. Italy's capital and largest city is Rome. Italy was the native place of many civilizations such as the Italic peoples and the Etruscans, while due to its central geographic location in Southern Europe and the Mediterranean, the country has also historically been home ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cranberry
Cranberries are a group of evergreen dwarf shrubs or trailing vines in the subgenus ''Oxycoccus'' of the genus ''Vaccinium''. In Britain, cranberry may refer to the native species ''Vaccinium oxycoccos'', while in North America, cranberry may refer to ''Vaccinium macrocarpon''. ''Vaccinium oxycoccos'' is cultivated in central and northern Europe, while ''Vaccinium macrocarpon'' is cultivated throughout the northern United States, Canada and Chile. In some methods of classification, ''Oxycoccus'' is regarded as a genus in its own right. They can be found in acidic bogs throughout the cooler regions of the Northern Hemisphere. Cranberries are low, creeping shrubs or vines up to long and in height; they have slender, wiry stems that are not thickly woody and have small evergreen leaves. The flowers are dark pink, with very distinct ''reflexed'' petals, leaving the style and stamens fully exposed and pointing forward. They are pollinated by bees. The fruit is a berry that i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bakewell Tart
A Bakewell tart is an English confection consisting of a shortcrust pastry shell beneath layers of jam, frangipane, and a topping of flaked almonds. It is a variant of the Bakewell pudding, closely associated with the town of Bakewell in Derbyshire. History The Bakewell tart developed as a variant of the Bakewell pudding in the 20th century. Although the terms ''Bakewell tart'' and ''Bakewell pudding'' have been used interchangeably, each name refers to a specific dessert recipe. The tart is closely associated with the town of Bakewell in Derbyshire. Variants Cherry Bakewell A Cherry Bakewell, also known as a Bakewell cake, is a version of the tart where the frangipane is covered with a top layer of almond-flavoured fondant and a single half glacé cherry. Gloucester tart In Gloucester, a similar tart was made using ground rice, raspberry jam and almond essence. In May 2013, council leader Paul James discovered a recipe for "Gloucester tart" in a Gloucester history book. Subse ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Treacle Tart
Treacle tart is a traditional British dessert. The earliest known recipe for the dessert is from English author Mary Jewry in her cookbooks from the late 19th century. Desserts It is prepared using shortcrust pastry, with a thick filling made of golden syrup (also known as light treacle), breadcrumbs, and lemon juice or zest. The tart is normally served hot or warm with a scoop of clotted cream, ordinary cream, ice cream, or custard. Some modern recipes add cream, eggs, or both in order to create a softer filling. Treacle bread is a homemade bread popular in Ireland and is similar to soda bread but with the addition of treacle. In popular culture * "Treacle tart" is Cockney rhyming slang for "sweetheart". * This dessert featured in the 1968 British fantasy film ''Chitty Chitty Bang Bang''. The villainous Child Catcher, in an attempt to lure out the children from the basement, calls out that he is giving away free sweets. * In the ''Harry Potter'' book series, Harry's favourit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shortcrust Pastry
Shortcrust pastry is a type of pastry often used for the base of a tart, quiche, pie, or (in the British English sense) flan. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. Shortcrust pastry recipes usually call for twice as much flour as fat by weight. Fat (lard, shortening, butter or full-fat margarine) is rubbed into plain flour to create a loose mixture that is then bound using a small amount of ice water, rolled out, then shaped and placed to create the top or bottom of a pie. Often, equal amounts of butter and lard are used to make the pastry, ensuring that the combined weight of the two fat products is still half that of the flour. The butter is employed to give the pastry a rich flavor, while the lard ensures optimum texture. Types *'' Pâte à foncer'' is a French shortcrust pastry that includes egg. Egg and butter are worked together with a small quantity of sugar and salt before the flour is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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