The French word tarte can be translated to mean either pie or tart, as both are mainly the same with the exception of a pie usually covering the filling in pastry, while flans and tarts leave it open.
Tarts are thought to have either come from a tradition of layering food, or to be a product of Medieval pie making.
A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry.
The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard.
Tartlet refers to a miniature tart; an example would be egg tarts. The categories of “tart”, “flan“, “quiche“, and “pie” overlap, with no sharp distinctions.
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