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Old 11-23-2016, 11:09 AM   #1
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Lemon Pie...or Tart???

Hi, kids! All ready for Thanksgiving?

First of all, I am not an experienced baker of desserts.

I want to make lemon pie, but then I see that there's also something called "Lemon Tart", which certainly looks the same to me. You put your home made mixture into a prebaked crust and bake and there you go.

So, what is the diff? Also, if I don't have enough lemon juice, would it do to substitute some fresh orange juice? I'm 15 miles from town and can't buy any lemons.

Many thanks!

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Old 11-23-2016, 11:25 AM   #2
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A lemon pie/tart (different baking dish) is made with lemon juice and zest. You need the zest to give it the special lemony tartness. You could make it with a combination of lemon and orange but you still need either lemon or orange zest.
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Old 11-23-2016, 11:44 AM   #3
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Thanks, Andy. The recipe for lemon tart that I have doesn't mention a different kind of dish. I guess you mean the fluted kind? Anyway, I'm glad you think it's okay to use some orange juice + rind as well as the lemon.
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Old 11-23-2016, 12:12 PM   #4
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A tart and with a fluted edge and removable bottom is for tarts. If you use the same crust and filling in a pie plate, it's a pie. Actually, a tart is just a different shaped pie.
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Old 11-23-2016, 01:18 PM   #5
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Tarts are typically shallower than pies - a half to one inch deep vs. two to three inches deep.
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Old 11-23-2016, 01:59 PM   #6
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Tarts are typically shallower than pies - a half to one inch deep vs. two to three inches deep.

Are you sure? I am not much of a baker, but all my pyrex pie plates are shallow but my one fluted tart tin with removable bottom (which I have never used - I just found it at the back of the drawer) is about 2-3 inches deep.

Also, while I have you folks here - how do you insert the crust into a deep tart cooking dish if you want to make the kind of crust that you don't roll out, but you just press it in? I can't see how that would work with a fluted dish.

This is what I have:

http://www.divertimenti.co.uk/media/...5/6/4/6468.jpg

Sorry to trouble you with all my questions.
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Old 11-23-2016, 04:57 PM   #7
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Yes. That's why I said "typically" There are always exceptions, but in general, tarts are more shallow and usually have a single crust. They also usually have sloped sides. Pies are generally deeper, with straight sides, and can have a single or double crust.

There are lots of sources. Here's one: http://m.wisegeek.com/what-is-the-di...-and-tarts.htm
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Old 11-24-2016, 09:20 AM   #8
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GG, good link but I think you mixed your "sides"

Tart pans do have slightly sloped side but not usually as sloped as a pie. The reason being is that (as GG's link says) pies are served in the pan baked.

Tarts are removed from baking tins. This shallower and more straight sided style makes it easier to serve.

What they don't mention is that tarts are also a drier filling, hence no pan necessary. Pies sometimes can be gooey as in a cherry/fruit pie.

But you can call your creation anything you'd like! you are the creator! (people might not know what you are talking about thou)
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Old 11-24-2016, 10:10 AM   #9
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Oops, yup, got that backwards. Thanks.
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Old 11-24-2016, 01:30 PM   #10
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Thanks v. much to all of you with your input on my question. Now to get going! A lemon tart is what I want to make.
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Lemon Pie...or Tart??? Hi, kids! All ready for Thanksgiving? :yum: First of all, I am not an experienced baker of desserts. I want to make [B]lemon pie[/B], but then I see that there's also something called[B] "Lemon Tart"[/B], which certainly looks the same to me. You put your home made mixture into a prebaked crust and bake and there you go. So, what is the diff? Also, if I don't have enough lemon juice, would it do to substitute some fresh orange juice? I'm 15 miles from town and can't buy any lemons. Many thanks! :chef: 3 stars 1 reviews
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