Editing Tart (section)

== History ==
[[File:Akashi City Museum of Culture Hyogo pref Japan13s.jpg|thumb|[[Apple]] tart|alt=]]
The [[French language|French]] word ''tarte'' can be translated to mean either pie or tart, as both are mainly the same except a pie usually covers the filling in pastry, while flans and tarts leave it open.<ref>[[#Davidson|Davidson]]: ''s.v.'' 'tart'</ref>  While many tarts are also [[wikt:tart|tart]], in the sense of sour in taste, this appears to be a coincidence; the etymologies of the two senses of the word are quite separate.

Tarts are thought to have either come from a tradition of layering food or to be a product of [[medieval]] pie making. Enriched dough (i.e. shortcrust) is thought to have been first commonly used in 1550, approximately 200 years after pies. In this period, they were viewed as high-cuisine, popular with nobility, in contrast to the view of a commoner's pie. While originally savory, with meat fillings, culinary tastes led to sweet tarts prevailing, filling tarts instead with fruit and custard.<ref>{{Cite web|url=http://joepastry.com/2009/tarts_a_history/|title=Tarts, a History|date=20 July 2009|website=Joe Pastry|access-date=19 September 2016}}</ref> Early medieval tarts generally had meat fillings, but later ones were often based on fruit and custard.<ref>[[Tart#Davidson|Davidson]]: ''s.v.'' 'tart'</ref>

An early tart was the Italian ''[[crostata]]'', dating to at least the mid-15th century. It has been described as a "rustic free-form version of an open fruit tart".<ref>[[Tart#Corley|Corley]]: 2011. Page 129.</ref>