A tart is shaped in a pan and often has a crisp, defined shell. A galette is rolled on a flat surface, filled in the centre and folded around the edges. Tarts offer clean presentation; galettes are more forgiving and require less specialized equipment.
Tarts versus galettes
A tart is shaped in a pan and often has a crisp, defined shell. A galette is rolled on a flat surface, filled in the centre and folded around the edges. Tarts offer clean presentation; galettes are more forgiving and require less specialized equipment.
Build a crisp tart shell
Tart dough may be sweet and cookie-like or flaky like pie pastry. Press or roll it evenly and pay attention to corners, where thick dough can remain underbaked. Chilling before baking helps retain shape.
Control filling moisture
Fresh fruit, curd, custard and nut fillings all release different amounts of moisture. Dry coatings such as ground nuts or fine crumbs can help under fruit in some recipes. For cream or curd tarts, bake and cool the shell before filling.
Shape a galette
Leave a clear border around the filling, then fold the dough inward in overlapping sections. Avoid overfilling because leaking juice can burn on the tray. Bake on parchment on a rimmed sheet and cool before moving.
Finish simply
A light glaze, dusting of sugar, fresh fruit or restrained piping can highlight the dessert without covering its structure. Select garnishes that match storage needs; fresh cream and cut fruit usually require refrigeration.