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Fruit tart - Quiz
Contributed by: Muir
  • 1. What is the defining feature of a tart's top?
A) It is topped with whipped cream
B) It is covered with a crust
C) It is open and not covered with pastry
D) It is filled with decorative dough
  • 2. What type of pastry is typically used for a tart?
A) Phyllo dough
B) Shortcrust pastry
C) Choux pastry
D) Flaky puff pastry
  • 3. What is a miniature tart called?
A) Flanlet
B) Tartelette
C) Crostata
D) Tartlet
  • 4. Which of these is provided as an example of a tartlet?
A) Onion flan
B) Egg tart
C) Apple pie
D) Treacle tart
  • 5. The French word 'tarte' can be translated to mean which two items?
A) Crostata or quiche
B) Pie or tart
C) Pastry or biscuit
D) Flan or cake
  • 6. In what year was enriched shortcrust dough thought to be first commonly used?
A) 1750
B) 1250
C) 1350
D) 1550
  • 7. Who primarily consumed tarts when they were considered high-cuisine?
A) Peasants
B) Nobility
C) Merchants
D) Commoners
  • 8. What were early medieval tarts primarily filled with?
A) Fruit
B) Custard
C) Meat
D) Vegetables
  • 9. What Italian dish from the mid-15th century is considered an early form of a tart?
A) Crostata
B) Tarte Tatin
C) Quiche
D) Zwiebelkuchen
  • 10. What structural characteristic helps define a tart compared to a pie?
A) Sloped sides
B) A removable bottom
C) Perpendicular sides
D) A decorative edge
  • 11. What is a Tarte Tatin?
A) A savory onion tart
B) An upside-down tart
C) A cheese-based tart
D) A miniature egg tart
  • 12. What ingredient is used in a jam tart in place of fresh fruit?
A) Custard
B) Preserved meat
C) Jam
D) Honey
  • 13. Which ingredient is commonly found in Swiss cheese tarts?
A) Parmesan
B) Mozzarella
C) Cheddar
D) Gruyère
  • 14. What is quiche primarily characterized by?
A) A meat-heavy filling
B) A pastry-covered top
C) A mostly custard filling
D) A fruit filling
  • 15. Which of these is NOT mentioned as a popular variety of tart?
A) Meringue tart
B) Bakewell tart
C) Treacle tart
D) Chocolate lava tart
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