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Pastry is the name given to various kinds of baked products such as small cakes, tarts and other sweet baked products. Common pastry dishes include pies, tarts, quiches, éclairs etc. Pastry is differentiated from bread by having a higher fat content which contribute to a flaky or crumbly texture. A good pastry is light, airy and fatty but firm enough to support the weight of the fillings. Pastry dough is rolled out thinly and used as a base for a baked product. The numerous pastry varieties have been developed by slightly altering ingredients, amounts, mixing methods and shaping. They are made from ingredients such as flour, sugar, butter, shortenings, baking powder and eggs. Slight modifications of common ingredients in terms of amounts or types of fats, flour, liquids, leavening agents, and other ingredients such as eggs, sugar, acid and flavorings are followed.
Pie is a baked dish which is usually made of apastrydough casing that covers or completely contains a filling of varioussweetor savoryingredients. Pies can be a variety of sizes, ranging from bite-size to ones designed for multiple servings.
Tarts is a baked dish consisting of a filling over apastrybase with an open top not covered with pastry. The categories of 'tart', 'flan', and 'pie' overlap, with no sharp distinctions, though 'pie' is the more common term in the United States.
Éclairs is a pastry filled with a cream and topped with icing. The dough is piped into an oblong shape and baked until it is crisp and hollow inside. Once cool, the pastry then is filled with appropriate fillings.
Quicheis an oven-baked dish made witheggsandmilkorcreamin apastrycrust. Quiche may be eaten for breakfast, lunch, or dinner, depending on local customs and personal tastes..
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