Tart
A tart is an open pastry case with a raised edge and a filling, made from shortcrust or puff. What separates it from a pie is the absence of a top: the filling stays visible and is part of the presentation.
The base is usually pâte sablée or sucrée. The dough is rolled, lined into a ring or tin, chilled and blind-baked — weighted with ceramic beans or rice so the base does not lift and the sides do not slump.
Fillings fall into two groups. Baked fillings go into a part-baked case and finish in the oven with it — lemon and almond tarts work this way. Unbaked fillings go into a fully baked, cooled case: creams, ganaches, fresh fruit.
The recurring technical problem is a soggy base. The answer is a barrier: the part-baked case is brushed with chocolate or egg, or given a thin fat layer, sealing the pastry from the wet filling.
Perforated rings and mats give a level dry side and a base that does not rise.