Decoding Pies, Tarts, Quiches and Their Delectable Differences
The world of pastries is filled with crumbly, buttery and melt-in-your-mouth treats, but differentiating between their many types has got us battered. Among them, tarts, pies and quiches stand out for their similar appearance — delectable crusts filled with sweet or savoury ingredients that are shoved into the oven to bake. However, their names are not a matter of “six of one, half a dozen of the other”. Pies, tarts and quiches are distinct pastry dishes, each with its own unique characteristics. Keep reading to know the traits that set them apart and make differentiating them as easy as pie!
What Makes a Pie, a Pie
Apple pie, key lime pie, pecan pie, pumpkin pie, and shepherd’s pie are all types of pie — baked dishes that encase fruit, meat or vegetables. The pie crust, made from flour, butter, salt and sugar, contains the filling within a bottom and an outer edge. Sometimes, pies also have a top crust, which is pinched together with the bottom crust to seal the pie. Pies exist in both sweet and savoury varieties, with pot pies being a popular example of the latter. Typically served in family-sized portions, pies are sliced into equal, triangular pieces. They’re usually first presented in the pan they were made. However, personal and hand pies, such as turnovers, offer a convenient option for solo enjoyment.
What Makes a Tart, a Tart
Derived from the French word tarte, the term “tart” often inadvertently refers to both pies and tarts. However, tarts normally feature an open top and are baked in shallow dishes. Made with sweet shortcrust pastry, tarts are known for their crisp and delicate texture. They generally have lighter fillings — fruit and custard are favourable ingredients for sweet tarts, whilst savoury tarts might appear in hearty recipes like a rustic tomato galette or an earthy mushroom tart. Tarts are frequently served as individual portions, making them ideal for single servings.
What Makes a Quiche, a Quiche
A quiche is also actually a type of French tart — a very specific one. Originating from France, the quintessential quiche consists of a pastry crust left open and relatively shallow, holding a mixture of custard (eggs and cream) along with cheese, meats, seafood, vegetables or other ingredients. Thus, quiches are always savoury, and never sweet. Their crust is also typically thicker and more buttery. They can be served at various temperatures, though room temperature or slightly chilled is preferred. One point of contention remains: while some believe quiches are reserved for dinner, others consider them a breakfast or brunch dish. What do you think?
Pies vs Tarts vs Quiches
Pies
Description: Baked dishes that encase fruit, meat or vegetables.
Crust: Made from flour, butter, salt and sugar. Typically includes both a bottom and outer edge; sometimes a top crust is also used.
Filling: Can be sweet or savoury.
Serving: Presented in the pan they were made, sliced into family-sized portions. Personal or hand pies like turnovers are also common for single servings.
Examples: Apple pie, pumpkin pie, pecan pie, shepherd’s pie, chicken pot pie.
Tarts
Description: Baked in shallow dishes with an open top.
Crust: Made with shortcrust pastry, resulting in a crisp and delicate texture.
Filling: Typically lighter, with sweet tarts often containing fruit or custard, and savoury tarts featuring ingredients like vegetables or cheese.
Serving: Frequently served as individual portions, ideal for single servings.
Examples: Lemon tart, fruit tart, chocolate tart, tomato galette, mushroom tart.
Quiches
Description: A specific type of French tart.
Crust: Open and relatively shallow, usually thicker and more buttery than tart crusts.
Filling: Always savoury, consisting of a custard mixture with ingredients like cheese, meats, seafood or vegetables.
Serving: Can be served at various temperatures, with room temperature or slightly chilled being preferred. There is debate about whether quiches are best for dinner or breakfast/brunch. Often large, cut into slices.
Examples: Quiche lorraine, spinach and feta quiche, bacon and cheese quiche, salmon and asparagus quiche, zucchini and herb quiche.
Final Thoughts
By decoding the characteristics of pies, tarts and quiches, and providing examples for each, we hope we have deepened your appreciation of these timeless pastries. After all, their innovative fillings and delectable crusts have sustained and delighted generations. It’s no wonder these treats are always a slice above the rest!
There’s no better way to understand the differences between pies, tarts and quiches than by sampling them yourself. At Two Bakers, we showcase a rotating selection of dozens of baked goods — providing ample opportunities for pastry enthusiasts to taste a variety of treats. Visit us at 88 Horne Road and enjoy them for breakfast or lunch this weekend, and we’ll warmly welcome you as you come back the next for more.