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Tarts
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 savoury, though modern tarts are usually fruit-based, sometimes with custard. Tartlet refers to a miniature tart; an example would be egg tarts. The categories of "tart", " flan", and " pie" overlap, with no sharp distinctions. History The French word ''tarte'' can be translated to mean either pie or tart, as both are mainly the same except a pie usually covers the filling in pastry, while flans and tarts leave it open. While many tarts are also tart, in the sense of sour in taste, this appears to be a coincidence; the etymologies of the two senses of the word are quite separate. Tarts are thought to have either come from a tradition of layering food or to be a product of medieval pie making. Enriched dough (i.e. shortcrust) is thought to have been first commonly used in 1550, approximately 200 year ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg Tart
The egg tart (; ) is a kind of custard tart found in Chinese cuisine, derived from the English custard tart and Portuguese pastel de nata. The dish consists of an outer pastry crust filled with egg custard. Egg tarts are often served at dim sum restaurants, Chinese bakeries and '' cha chaan tengs'' (Hong Kong–style cafes). History The egg tart started being sold in the early 20th century in Guangzhou (Canton), Guangdong province, inspired by the English custard tarts. Guangzhou's status as the only port accessible to European foreign traders led to the development of Cantonese cuisine, which had many outside influences. As Guangzhou's economy grew from trade and interaction with European powers, pastry chefs at the Western-style department stores in the city were “pressured to come up with new and exciting items to attract customers”. So egg tart varieties, inspired by those from England, featuring a lard-based puff pastry crust and a filling similar to steamed egg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastry
Pastry refers to a variety of Dough, doughs (often enriched with fat or eggs), as well as the sweet and savoury Baking, baked goods made from them. The dough may be accordingly called pastry dough for clarity. Sweetened pastries are often described as ''Flour confections, baker's confectionery''. Common pastry dishes include pies, tarts, quiches, croissants, and Turnover (food), turnovers. The French word pâtisserie is also used in English (with or without the accent) for many of the same foods, as well as the set of techniques used to make them. Originally, the French word referred to anything, such as a meat pie, made in dough (''paste'', later ''pâte'') and not typically a luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today. Definitions The precise definition of the term pastry varies based on location and culture. Common doughs used to make ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crostata
''Crostata'' () is an Italian baked tart or pie. The earliest known use of ''crostata'' in its modern sense can be traced to the cookbooks ''Libro de Arte Coquinaria'' (''Book of the Art of Cooking'') by Martino da Como, published , and ''Cuoco napolitano'' (''Neapolitan Cook''), published in the late 15th century, containing a recipe (number 94) titled ''Crostata de Caso, Pane, etc.''. ''Crostata'' is a "rustic free-form version of an open fruit tart" that may also be baked in a pie plate. Historically, it also referred to an "open-faced sandwich or canapé" because of its crusted appearance, or a ''chewet'', a type of meat pie. Etymology The name derives from the Latin word ''crustāta'', the feminine past participle of ''crustāre'' ('to encrust'), and ultimately from the noun ''crusta'' ('crust'). The French term '' croustade'' derives from it, from which the English term ''custard'' derives. The word ''crostata'' appeared in the earliest Italian dictionaries, inclu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bakewell Tart
The Bakewell tart is a traditional British dessert originating from the town of Bakewell in the Peak District, England. It consists of a shortcrust pastry shell filled with layers of jam and frangipane—a sweet almond-flavoured custard—topped with flaked almonds. This dessert is a variant of the earlier Bakewell pudding, both of which are closely associated with Bakewell in Derbyshire. History The Bakewell tart evolved from the Bakewell pudding in the early 20th century. The Bakewell pudding itself is believed to have been created accidentally in the 19th century at the White horse inn. According to one account, the landlady, Mrs. Greaves, instructed her cook to prepare a jam tart, but the cook mistakenly spread the almond paste mixture on top of the jam rather than mixing it into the pastry, resulting in a new dessert. Over time, the Bakewell tart emerged as a distinct variation, featuring a shortcrust pastry base and a filling of jam and frangipane, topped with flaked ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg Tart
The egg tart (; ) is a kind of custard tart found in Chinese cuisine, derived from the English custard tart and Portuguese pastel de nata. The dish consists of an outer pastry crust filled with egg custard. Egg tarts are often served at dim sum restaurants, Chinese bakeries and '' cha chaan tengs'' (Hong Kong–style cafes). History The egg tart started being sold in the early 20th century in Guangzhou (Canton), Guangdong province, inspired by the English custard tarts. Guangzhou's status as the only port accessible to European foreign traders led to the development of Cantonese cuisine, which had many outside influences. As Guangzhou's economy grew from trade and interaction with European powers, pastry chefs at the Western-style department stores in the city were “pressured to come up with new and exciting items to attract customers”. So egg tart varieties, inspired by those from England, featuring a lard-based puff pastry crust and a filling similar to steamed egg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastry
Pastry refers to a variety of Dough, doughs (often enriched with fat or eggs), as well as the sweet and savoury Baking, baked goods made from them. The dough may be accordingly called pastry dough for clarity. Sweetened pastries are often described as ''Flour confections, baker's confectionery''. Common pastry dishes include pies, tarts, quiches, croissants, and Turnover (food), turnovers. The French word pâtisserie is also used in English (with or without the accent) for many of the same foods, as well as the set of techniques used to make them. Originally, the French word referred to anything, such as a meat pie, made in dough (''paste'', later ''pâte'') and not typically a luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today. Definitions The precise definition of the term pastry varies based on location and culture. Common doughs used to make ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blueberry
Blueberries are a widely distributed and widespread group of perennial flowering plants with blue or purple berries. They are classified in the section ''Cyanococcus'' with the genus ''Vaccinium''. Commercial blueberries—both wild (lowbush) and cultivated (highbush)—are all native to North America. The highbush varieties were introduced into Europe during the 1930s. Blueberries are usually prostrate shrubs that can vary in size from to in height. In the commercial production of blueberries, the species with small, pea-size berries growing on low-level bushes are known as "lowbush blueberries" (synonymous with "wild"), while the species with larger berries growing on taller, cultivated bushes are known as "highbush blueberries". Canada is the leading producer of lowbush blueberries, while the United States produces some 40% of the world's supply of highbush blueberries. Description Many species of blueberries grow wild in North America, including '' Vaccinium myrtilloi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rijstevlaai
In Dutch and Belgian cuisine, ''rijsttaart(je)''/''rijstevlaai'' (Dutch) or ''tarte au riz'' (French) (, all translate to “rice flan”) is a pie with a filling based on rice pudding. It is native to Verviers and popular around the wider region of Eastern Belgium, south-eastern Netherlands and the German region around Aachen. Typically they are made 'single-crust'—with no layer of pastry covering the top. ''Rijstevlaai'' is a type of '' vlaai''. See also *Rice pudding Rice pudding is a dish made from rice mixed with water or milk and commonly other ingredients such as sweeteners, spices, flavourings and sometimes eggs. Variants are used for either desserts or dinners. When used as a dessert, it is commonly c ... * Ryžový nákyp Belgian desserts Dutch pastries Limburgian cuisine Rhenish cuisine Sweet pies Rice dishes Verviers {{Netherlands-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blackberry
BlackBerry is a discontinued brand of handheld devices and related mobile services, originally developed and maintained by the Canadian company Research In Motion (RIM, later known as BlackBerry Limited) until 2016. The first BlackBerry device launched in 1999 in North America, running on the Mobitex network (later also DataTAC) and became very popular because of its "always on" state and ability to send and receive email messages wirelessly. The BlackBerry pioneered push notifications and popularized the practise of " thumb typing" using its QWERTY keyboard, something that would become a trademark feature of the line. In its early years, the BlackBerry proved to be a major advantage over the (typically) one-way communication pagers and it also removed the need for users to tether to personal computers. It became especially used in the corporate world in the US and Canada. RIM debuted the BlackBerry in Europe in September 2001, but it had less appeal there where text mess ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zwiebelkuchen
(, ) is a savory German onion cake made of steamed onions, diced bacon, cream, and caraway seeds on either a yeast or leavened dough. It is not to be confused with Flammkuchen, a similar dish that is dryer. History Most of Zwiebelkuchen's history is unknown, but has been mentioned as early as the 19th century and originates from Baden-Württemberg. Zwiebelkuchen is a favored autumn dish commonly enjoyed at wine festivals. It is particularly popular in Germany's wine-producing regions, including Thuringia, Palatinate, Hessia, Franconia, Swabia, Alsace, and the Rhine and Moselle areas. People enjoy drinking "neuer Wein" with it. "Neuer Wein" is slightly fermented grape juice, before the squeezed grapes turn into proper wine to be bottled. See also * , similar Alsatian and south-western German dish * List of onion dishes This list consists of notable dishes and foods in which onion is used as a primary ingredient. Onions are widely used in cooking. They are very vers ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
