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The Difference Between Pies, Tarts, Cobblers, Crumbles, and Galettes

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Gourmandize
Cobbler 5/6

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Cobbler

Cobbler is almost always made with fruit. The filling is baked in a pan, usually with a biscuit-crust topping. Cobblers are best eaten warm from the oven, with a spoon. Unlike its cousins, cobbler may be harder to cut into equal portions (so give yourself the biggest piece!) 

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Chef Tips and Tricks

VIDEO: Rustic Cherry Tart

Craving sweet? This rustic cherry tart is easy, quick and delicious!

INGREDIENTS:

  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk

METHOD: 

  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!