This is a list of pies, tarts and flans. A pie is a baked or fried dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savory ingredients. A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry.
This tart is gorgeous, delicious and easy to make in just a few minutes. Then at the event I could line up the rectangles on a bunch of cookie sheets and bake them off so I could get a quick passed appetizer out within minutes. This is one of the few recipes I think actually benefits from being frozen.
Egg tart is the short name of egg custard tart. Homemade yummy Portuguese egg tart with egg tart wrapper recipe and custard filling recipe. I have been waiting for quite a long time for a cooler fall here.
Savoury tarts are perfect to take to a picnic or buffet and can be topped with all manner of wonderful ingredients, from asparagus to artichoke, and Parmesan to Parma ham. It is possible to buy pastry, but don't shy away from making it. Read our guide and learn how easy it is to make shortcrust pastry for savoury tarts.
Super Savers. Special Buys Sat 9 November. Special Buys Wed 13 November.
For this main-dish tart, chef Timothy Hollingsworth fills a sturdy crust with savory-sweet bacon marmalade and a spectacular pile of roasted and raw vegetables. Blogger Mimi Thorisson spreads store-bought puff pastry with mustard-and-shallot bechamel, then layers it with ham and cheese before baking it into a crisp, rich, croque monsieur-like tart. He adds ham and apples as well, to balance the rich filling.
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A fish tart with soft smoky filling, flecked with spinach; a plump little prawn cake eaten like a burger; a tangle of crab pasta with a sauce made from its shells; and a bright salmon salad with the piquancy of rhubarb. Here are just some of the fish recipes that have been in my kitchen already this spring. The marriage of salmon with rhubarb should come as no surprise, the astringency of the rhubarb contrasting with the oily quality of the fish.