Peach Tart

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.