Pies, Tarts, Galettes, and More

Peach Tart

Here are basic differences between desserts related to the pie. For more information, read all about The Pie Family and All the Cousins.

  • Pie – Dessert with a filling that has a single or double crust.
  • Deep Dish Pie – pie baked in a deep dish pan.
  • Tart – Dessert baked in a special tart pan; can be single or double crust.
  • Flan – Tart baked in a flan ring (metal ring with rolled edges).
  • Free Form Tart – Pastry dough that is rolled out, spread with a filling, and crust made by folding over the edges.
  • Croustade – Similar to a free form tart.
  • Galette – Can be either a free form tart made with a pastry crust or a shortbread cookie crust.
  • Turnover – Individual mini desserts where pie dough is cut out, filling is placed in the middle, and it is folded over and baked.
  • Fried Pies – Similar to turnovers, only they are deep fried.
  • Tarte Tatin – Special dessert baked with caramelized fruit and baked with a crust on top. It is inverted before serving.
  • Upside Down Pies – A simple dessert where the fruit is baked on the bottom and crust on top, and inverted before serving.
  • Angel Pies – Pies with a baked meringue crust.

About Renee Shelton

Renee Shelton is the creator of Pastry Sampler specializing in customized baking tool kits. Reach her via twitter:@121degreesC and her blog Sand and Succotash.

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