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Tart
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 (pie), flan", and "pie" overlap, with no sharp distinctions. History The French language, 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 wikt:tart, 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 ... [...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] |
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] |
Treacle Tart
Treacle tart is a traditional British dessert. The earliest known recipe for the dessert is from English author Mary Jewry in her cookbooks from the late 19th century. Desserts It is prepared using shortcrust pastry, with a thick filling made of golden syrup (also known as light treacle), breadcrumbs, and lemon juice or zest. The tart is normally served hot or warm with a scoop of clotted cream, ordinary cream, ice cream, or custard. Some modern recipes add cream, eggs, or both in order to create a softer filling. Treacle bread is a homemade bread popular in Ireland and is similar to soda bread but with the addition of treacle. In popular culture * "Treacle tart" is Cockney rhyming slang for "sweetheart". * In the Agatha Christie murder mystery novel '' 4.50 from Paddington'', a homeowner's son, home visiting from boarding school with a friend, is said to be particularly fond of treacle tart. * This dessert is mentioned in the 1968 British fantasy film ''Chitty Chitty Bang Ba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meringue
Meringue ( , ) is a type of dessert or candy, of French cuisine, French origin, traditionally made from Whisk, whipped egg whites and sugar, and occasionally an acid, acidic ingredient such as lemon, vinegar, or potassium bitartrate, cream of tartar. A binding agent such as salt, flour or gelatin may also be added to the eggs. The key to the formation of a good meringue is the formation of wikt:stiff peaks, stiff peaks by Denaturation (biochemistry), denaturing the protein ovalbumin (a protein in the egg whites) via mechanical shear. They are light, airy, and sweet confections. Homemade meringues are often chewy and soft with a crisp exterior, while many commercial meringues are crisp throughout. A uniform crisp texture may be achieved at home by baking at a low temperature () for an extended period of up to two hours. History The ''Oxford English Dictionary'' states that the French word is of unknown origin. The name ''meringue'' for this confection first appeared in print in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tarte à L'oignon
or is a savoury tart with a baked filling of onions and cream. It is a speciality of the French region of Alsace, and may be served hot, warm or at room temperature. It is typically served as a starter. Background and ingredients Onion pastries are familiar in many French regions and elsewhere, including the Provençal , Flemish and from Britain the Lancashire Butter pie.Cloake, Felicity"How to cook the perfect onion tart" ''The Guardian'', 15 May 2019 Elizabeth David singles out Zewelwaï as "the famous Alsatian speciality ... a truly lovely first course".David, pp. 184–185 The onions are thinly sliced and, in most versions, slowly cooked in fat. Different cooks and writers specify various fats, including butter and oil (David), lard ( Jane Grigson), beef dripping ( Felicity Cloake), olive oil ( Gilles Pudlowski), butter ( André Soltner),Soltner, André"Alsace Onion Tart" ''Epicurious'', 20 August 2004 and goose fat ( Anne Willan).Willan, p. 243 '' Larousse Gastrono ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Custard
Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with Eggs as food, egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce () to the thick pastry cream () used to fill éclairs. The most common custards are used in List of custard desserts, custard desserts or dessert sauces and typically include sugar and vanilla; however, Umami, savory custards are also found, e.g., in quiche. Preparation Custard is usually cooked in a double boiler (''bain-marie''), or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without a Bain-marie, water bath, or even cooked in a Pressure cooking, pressure cooker. Custard preparation is a delicate operation because a ''temperature'' increase of leads to overcooking and curdling. Generally, a fully cooked custard should not exceed ; it begins ... [...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] |
Quiche
Quiche ( ) is a French tart consisting of a pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. A well-known variant is quiche lorraine, which includes lardons or bacon. Quiche may be served hot, warm or cold. Overview Etymology The word is first attested in French in 1805, and in 1605 in Lorrain patois. The first English usage — "quiche lorraine" — was recorded in 1925. The further etymology is uncertain, but it may be related to the German ' meaning "cake" or "tart". History Recipes for eggs and cream baked in pastry containing meat, fish and fruit are referred to as ''Crustardes of flesh'' and ''Crustade'' in the 14th-century, English Cookbook, '' The Forme of Cury.'' As there have been other local medieval preparations in Central Europe, from the east of France to Austria, that resemble quiche. In 1586, a quiche like dish was served at a dinner for Charles III, Duke of Lorraine. The 19th century noun Quiche later being g ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
