I've always been curious about the difference between a tart and a torte, and oftentimes I don't know which is which. Pies, on the other hand are a little more familiar- at least I think of them as baked pastries which contain savory or sweet fillings. But the jargon becomes somewhat more mystifying when we add the crisp, crostata (from Italian), crumble (from English), galette and tartelette (from French) into the mix.
A little research revealed that torte - derived from German - is a rich cake made with eggs, ground nuts, sugar and flour. The Hungarian dobos torte is a labour-intensive six-, sometimes seven-layer basic sponge cake supporting butter cream between each layer. The final, top layer is coated with chocolate and hazelnut cream. As with many cakes, the layers are moistened with a simple sugar syrup during assembly.
A tart, however, is an open-topped pastry which can be filled with sweets such as fruits, or savory fillings such as onions, cheese and eggs. On the other hand a crostata, although not baked in a pan but rather "free form," is another name for tart. Go figure.
But, what's in a name? All that matters is baking your cake (or tart) and eating it, too, taking advantage of ripe fruits. Pears, plums and apples are still easy to find. Besides biting into one of these juicy ripe fruits, what better way to use them than in these spectacular sweet finalés to a special meal?
Sweet somethings
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Published on
November 27, 2007
- Published on July 1, 2010
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Füsun Atalay
I've always been curious about the difference between a tart and a torte, and oftentimes I don't know which is which. Pies, on the other hand are a little more familiar- at least I think of them as baked pastries which contain savory or sweet fillings. But the jargon becomes somewhat more mystifying when we add the crisp, crostata (from Italian), crumble (from English), galette and tartelette (from French) into the mix.
A little research revealed that torte - derived from German - is a rich cake made with eggs, ground nuts, sugar and flour. The Hungarian dobos torte is a labour-intensive six-, sometimes seven-layer basic sponge cake supporting butter cream between each layer. The final, top layer is coated with chocolate and hazelnut cream. As with many cakes, the layers are moistened with a simple sugar syrup during assembly.
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