Search results
Results from the WOW.Com Content Network
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 savory, though modern tarts are usually fruit-based, sometimes with custard. The croustade, crostata, galette, tarte tatin and turnovers are various types of pies and tarts.
Some dishes, such as pies, are made of a pastry casing that covers or completely contains a filling of various sweet or savory ingredients. The five basic types of pastry dough (a food that combines flour and fat) are shortcrust pastry, filo pastry, choux pastry, flaky pastry and puff pastry.
Shortcrust pastry recipes usually call for twice as much flour as fat by weight. Fat (as lard, shortening, butter or traditional 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 ...
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.
For premium support please call: 800-290-4726 more ways to reach us
The Bakewell tart is an English confection consisting of a shortcrust pastry with a layer of jam and a sponge using ground almonds. [1] Bakewell tart [2] Banoffee pie; Blackberry pie; Blackberry cobbler; Bread and butter pudding; Brandy snaps; Biscuits
Žagarėliai (or "small sticks" in English) are delicate pastry dough cookies, deep fried in fat. It is best to use lard or oil for deep frying these cookies. Skruzdėlynas translates as 'anthill' in English and is layers of fried dough strips, covered in honey and topped with poppy seeds. It is a typical dessert served during Lithuanian family ...
[4] [5] The 19th century noun Quiche later being given to a French dish originating from the eastern part of the country. It may derive from an older preparation called féouse [6] typical in the city of Nancy in the 16th century. The early versions of quiche were made of bread dough but today shortcrust and puff pastry are used. [7]