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| Tarts can be open or closed, and cooked blind and then filled or filled and then baked depending on the dish and recipe. |
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| Tarts can be made on plates and fresh, tinned or frozen fruits can be used, it is important that any juice be kept to a minimum. |
| Open tarts such as jam, treacle and lemon curd, apricot and fruit are made by lining the flan ring or tartlette moulds with sweet short paste and the filling spooned in. Sometimes a lattice decoration can be used. |
| Fruit tarts can be either individual such as mandarin, strawberry or pineapple and be filled with or without a pastry cream base, finished with a clear glaze or boiled apricot puree or be multi-portioned. |
| Closed tarts such as apple tart are flan rings lined with a sweet or sugar paste and closed with a top such as Dutch apple tart, which is flavoured with cinnamon and the apple mixed with sultanas. When cooked the flan ring or mould is removed and served whole on a round salva and served with semi whipped fresh cream or hot sauce Anglaise. |
