A pie and a tart are more than just a dessert to top a meal; in the right hands they can become intricately prepared works of culinary art. Although many people consider the two to be the similar, the pie and the tart each have their own individuality. Let us take a look:
Pie: A pie is a baked dish, usually made of a pastry-dough casing that encloses a filling of various sweet or savory ingredients. Pies come in a variety of sizes, ranging from bite-sized ones to those designed for multiple servings. They usually use softer pastry, looser filling and generally have sloped sides.Although pies might include meat and fish, they are generally associated with sweet ingredients.
Crustless cranberry pie: Preheat the oven to 175 degrees C. Grease one 9 inch pie pan. Combine one cup all-purpose flour, one cup sugar and ¼ teaspoon salt.Stir in ½ cup melted butter, two beaten eggs and one teaspoon almond extract. Add two cups of cranberries and ½ cup chopped walnuts and toss to coat. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan and bake for 40 minutes or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.
Tart: A tart is a baked dish consisting of a filling over a pastry base with an open top. The pastry is usually short-crust pastry and the filling may be sweet, as tarts are usually fruit-based. The French word tarte can be translated to 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 also free-standing with firm pastry, thick filling, and perpendicular sides.
Raspberry tart: In a medium bowl, blend together one cup all-purpose flour, ½ cup butter and two tablespoons sugar. Let the mixture chill for 1 hour.Preheat the oven to 190 degrees C. Pat the chilled mixture into a nine inch tart pan and bake in the preheated oven for ten minutes. Once out, allow it to cool. Add four cups of raspberries in the crust. Heat a jar of jam in the microwave until it begins to boil and then pour it over the fruit. Cover and refrigerate for about one hour.
Flan: Another dish often grouped with pie and the tart is the flan. However flans usually do not have a dough casing and they are more like sponge cakes with a sweet or savory filling. Crème Caramel is a good example of a popular flan dessert
Spanish flan: Preheat oven to 175 degrees C. In a small nonstick saucepan, heat 2/3 cup of sugar over medium heat. Shake and swirl occasionally to distribute the sugar until it is dissolved and begins to brown. Lift the pan over the heat source and continue to brown the sugar until it becomes a dark golden brown. You may slightly stir while cooking, but continually stirring causes the sugar to crystallize. Pour the caramelized sugar into a 1 1/2 quart casserole dish or a large loaf pan, and swirl to coat the bottom of the pan evenly.
In a blender, combine one can of sweetened condensed milk, two cups heavy cream, one cup milk, five eggs and two teaspoons vanilla extract. Blend on high for one minute and pour over the caramelized sugar.
Place the filled casserole dish into a larger pan and add one inch of hot water to the outer pan. Bake in the preheated oven for 50 to 60 minutes, or until set.