Tart (dish)

See also: Tart

A tart is a culinary dish made up of a paste and a salted trimming sweetened or .

The paste with tart is obtained by the malaxation of a mixture of Farine of corn, fat and of water, without yeast. The grease perhaps either of the Butter or of the Margarine. There exist three kinds of pastes with tart:

sanded
broken
laminated

The raw paste is flattened in the shape of thick sheet, placed in a mould and cooked with the Four with or without trimming.

The “sweetened” tart known as is been useful in Dessert, cold or tepid. The trimming is made up of Fruit S which is placed whole, out of compote, cut of pieces or cut out of discs. The tart with the Apple S, the tart with the Pear S and the tart with the Mirabelle S are examples of common desserts in Europe.

The “salted” tart known as is served in entry or principal dish, hot or tepid. The trimming is made up of Légume S or Viande. The tart with the Leek X and the tart with the Oignon S are examples of common dishes in Europe.

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