Jack Burke

Introductions

This week we are dealing with pies and tarts, and I’ve decided to research the differences, similarities, and methods for each. While these desserts share common roots as crust-and-filling creations, the distinctions between them—whether in crust structure, pan shape, or overall aesthetic—have important implications for how they are made, served, and enjoyed. By studying a comprehensive guide to pie varieties alongside an expert breakdown of pie versus tart dynamics, I have expanded not only my technical vocabulary but also my practical approach to crafting these beloved classic desserts.

Background Information

In the Food52 guide, a variety of pie types—including double-crust pies, fruit pies, chiffon pies, custard pies, galettes, and crostatas—illustrate the breadth of possibilities within the “pie family” and how each type brings its own unique textures and techniques to the table. This resource emphasized how pies can range from rustic, free-form galettes to fruit-filled classics, encouraging versatility in both sweet and savory applications (Vaughan, 2021). Reviewing these types helped me experiment intentionally with crust styles and filling balances in my own bakes, and reinforced the idea that mastering foundational pie dough methods opens the door to many creative variations.

Complementing that overview, the Pastry Chef Online article demystifies the differences between pies and tarts—highlighting how tarts are often characterized by straight, shallow pans and a firmer, more flavorful crust, while pies tend to have deeper, often flakier shells and more generous filling ratios (Field, 2021). Understanding these distinctions influenced how I approached both structural design and presentation in my portfolio pieces, whether aiming for a more elegant, precise tart or a comforting, bounty-filled pie. Integrating these insights has strengthened my ability to choose appropriate doughs and pans based on desired texture and visual impact, enhancing both technique and finished result in my pastry work.

Dish/Method Variations

This week’s recipes have many variations. Changes in crust style, filling consistency, and presentation allow the same foundational techniques to produce results that range from rustic and comforting to refined and elegant, reinforcing the importance of choosing methods that best support the desired outcome.

Recipes & Plan of Work

Works Cited

Field, J. (2021, May 5). Pie vs. tart: Similarities and differences. Pastry Chef Online. https://pastrychefonline.com/pastry-smackdown-pie-v-tart/

Vaughan, K. (2021, August 18). A completely delicious guide to popular types of pie. Food52. https://food52.com/story/26492/types-of-pie-guide