Some of the oldest patisserie creations are also an undisputed dessert staple: pies and tarts.
As they are continuously evolving, various techniques can perfect product processing in industrial bakeries, preserving the artistry of the skilled patissier.
Tarts are often an interesting reflection of local cultures, combining different types of doughs with fillings, savory or sweet. They can be either open (tarts) or closed (pies) – or partially covered with a lattice. Even more flavors and textures can be brought to the creations after baking, by adding jellies, fruits, or meringue. The result: virtually endless possible combinations. “For industrial production, the baking support used is very important; whether made of aluminum or a different material, they will support the pie or tart as it travels through the various steps of its production and will sometimes be a part of the final packaging,” explains Loïc Le Denmat, patisserie expert, MECATHERM. He has been sharing know-how on preparing various specialties via his ‘Ask Loïc’ YouTube video series, one of which is dedicated to pies and tarts.
