The Culinary Works

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Many people believe pie and tart crust are, or should be, the same thing. The fact is they are very different by intention.

The big difference between a Pie and a Tart is obvious upon first glance. Pie is deep and tarts are shallow. Both pies and tarts can be sweet or savory and lets face it, both offer the opportunity for endless creativity. But the crust itself has a different job in one vs. the other.

Traditionally, pie crusts are light and flaky. They are typically an accompanying component and their contribution to the dish is mostly texture. Apple pie, for example, has a sweet juicy filling and the crust gives it a beautiful contrast in textures with it’s flaky bite.

Tarts are shallow and have far less filling; therefore, it is critical that the crust actually be a contributor to the flavor of the dish. The flavor of the tart crust must more closely marry with the nature of the tart filling.

Tart crusts are typically short, meaning the butter is mixed into the dough completely. It has some amount of sugar and no binding agents to make it chewy, giving it a more ‘cookie like’ taste and texture, rather than the flaky texture of pie crust. These short doughs, also called Pate Brisee (pronounced ‘pot breesay’, if you say ‘patey breesay’ you are making meatloaf dough, which is not good) by the French, can vary in sugar and fat quantity to suit the filling. A tomato tart crust may have a bit of sugar but also a bit of salt for a more balanced savory dish.

Puff pastry can be used for a tart crust, but there are some rules with this. For best results, don’t fill it until right before you serve it or you will have a soggy mess.

For years people have raved about the tart crust I use and here, today, for the first time I will give away my secret. Are you ready for this complex trick of the trade? It’s a form of short dough called sugar cookie dough. That’s it…nothing complicated about that! It’s a recipe I modified years ago and it makes cookies that aren’t super sweet and crust that is cookie like. Two for the price of one! Plus, it freezes great, so I can make a batch, portion it out and Ziploc them away to use later. It makes whipping out a tart or some cookies on a weekend super easy.

The great thing about pies and tarts is their familiarity to everyone: pies feel down-home and full of love, tarts feel elegant and special. Though not complicated, they present you with endless creative possibilities. Think about working one into your weekly meal plan, you will be glad you did.

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Short/Sugar Dough

Cream:

1 Pound Unsalted Butter

9 Ounces Fine Bakers Sugar

1.5 Teaspoons Salt

After Creamed Add:

1 Egg (If you want a thinner, crisper product mix the egg and only add half)

1 Tablespoon Vanilla Extract

Mix:

1.5 Pounds Pastry of All Purpose Flour

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