Desserts

Question 1

Pie

Answer 1

Fruit filled dessert with a bottom crust and optional top crust. Crust is unleavened.

Question 2

Tart

Answer 2

Fruit filled dessert with a bottom crust and no top crust. Crust is typically a Pate Sucre. Built in a tart pan.

Question 3

Galette

Answer 3

A rustic, free form tart that does not require a pan.

Question 4

Cobbler

Answer 4

A deep dish fruit filling topped with a dense pastry, usually a sweet cream biscuit crust with no crust underneath. Top may or may not be fully covered.

Question 5

Grunt/Slump

Answer 5

A cobbler that is cooked on the stove top. The biscuit topping is more dumpling or steamed pudding like.

Question 6

Crisp/Crumble

Answer 6

A deep dish fruit filling topped with either a crisp or crumble topping. Crisp topping is butter, brown sugar, flour and spices. Crumble is a crisp topping with oats, nuts, crushed cookies, etc.

Question 7

Betty

Answer 7

A Brown Betty or Betty is a deep dish fruit filling topped with diced bread, sometimes buttered.

Question 8

Pandowdy

Answer 8

A deep dish fruit filling topped with crumbled sweet cream biscuit crust, which is broken up and pushed down into the filling during the baking process. Sometimes the crust is on the bottom and the dish is inverted before serving.

Question 9

Buckle

Answer 9

A deep dish fruit filling topped with cake batter, often with fruit stirred into the batter.

Question 10

Teacake

Answer 10

Similar to a coffee cake