Pumpkin Pie, errr tart?

[Fred]

If I remember properly from culinary school a pie has a crust on top of the filling and a tart does not. It seems to me we should call it pumpkin tart. Could so many millions be so wrong for so many years? (:

[VHo]

cha ching!

[ChrisLehrer]

I think of a pie as baked in a shell, and a tart as stuff poured into a shell. Maybe there's more than one set of criteria?

[paulraphael]

Some pies have a top crust, but not all. A tart never has a top curst, is shallower than a pie, and is made to be removed from the tart pan for serving. That's why most tart pans have a removeable bottom. tarts typically have a crisp enough bottom crust that you can pick up a slice like pizza.

Pies are deeper, and are always served in the pan that they're baked in.

I usually prefer making tarts ... i think they're more fun to eat, and they put more emphasis on the crust. Also, in this country they're less common, especially at home. I love pumpkin tarts for all these reasons.

[Arturo]

Lol, maybe I'm wrong, but I think of a pie as baked in a pie tin and a tart as anything baked with a tart ring.

Here's a pic of a Thanksgiving Tupelo honey apple tart (made with Granny smith, Arkansas Black and winesap apples)

[Fred]

I think of a pie as baked in a shell, and a tart as stuff poured into a shell. Maybe there's more than one set of criteria?

My terminology for those things are crust and filling. They are parts of a pie or a tart.

[Fred]

Lol, maybe I'm wrong, but I think of a pie as baked in a pie tin and a tart as anything baked with a tart ring.

Here's a pic of a Thanksgiving Tupelo honey apple tart (made with Granny smith, Arkansas Black and winesap apples)

As American as....... That sure looks appetizing!

[Arturo]

I like the crust to filling ratio in tarts better. Especially when you have a nice buttery crust (I used wuthrich butter from wisco).