{"id":486,"date":"2014-12-15T01:07:07","date_gmt":"2014-12-15T01:07:07","guid":{"rendered":"http:\/\/live.pastrysampler.com\/?p=486"},"modified":"2018-05-22T03:52:36","modified_gmt":"2018-05-22T03:52:36","slug":"pies-tarts-galettes-and-more","status":"publish","type":"post","link":"https:\/\/www.pastrysampler.com\/blog\/2014\/12\/pies-tarts-galettes-and-more.html","title":{"rendered":"Pies, Tarts, Galettes, and More"},"content":{"rendered":"

Here are basic differences between desserts related to the pie. For more information, read all about The Pie Family and All the Cousins<\/a><\/em>.<\/p>\n

\n
Pie – Dessert with a filling that has a single or double crust.<\/li>\n
Deep Dish Pie – pie baked in a deep dish pan.<\/li>\n
Tart – Dessert baked in a special tart pan; can be single or double crust.<\/li>\n
Flan – Tart baked in a flan ring (metal ring with rolled edges).<\/li>\n
Free Form Tart – Pastry dough that is rolled out, spread with a filling, and crust made by folding over the edges.<\/li>\n
Croustade – Similar to a free form tart.<\/li>\n
Galette – Can be either a free form tart made with a pastry crust or a shortbread cookie crust.<\/li>\n
Turnover – Individual mini desserts where pie dough is cut out, filling is placed in the middle, and it is folded over and baked.<\/li>\n
Fried Pies – Similar to turnovers, only they are deep fried.<\/li>\n
Tarte Tatin – Special dessert baked with caramelized fruit and baked with a crust on top. It is inverted before serving.<\/li>\n
Upside Down Pies – A simple dessert where the fruit is baked on the bottom and crust on top, and inverted before serving.<\/li>\n
Angel Pies – Pies with a baked meringue crust.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"
Here are basic differences between desserts related to the pie. For more information, read all about The Pie Family and All the Cousins. Pie – Dessert with a filling that has a single or double crust. Deep Dish Pie – pie baked in a deep …<\/a><\/p>\n","protected":false},"author":1,"featured_media":487,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[297],"tags":[340],"jetpack_featured_media_url":"https:\/\/i2.wp.com\/www.pastrysampler.com\/blog\/wp-content\/uploads\/2014\/12\/peach-tart.jpg?fit=600%2C400&ssl=1","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p86M9B-7Q","_links":{"self":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts\/486"}],"collection":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/comments?post=486"}],"version-history":[{"count":1,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts\/486\/revisions"}],"predecessor-version":[{"id":1345,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts\/486\/revisions\/1345"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/media\/487"}],"wp:attachment":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/media?parent=486"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/categories?post=486"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/tags?post=486"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}