Description
Medieval French technique for baking a large pie with a flaky pastry crust and filling.
Technical
Tourte baking involves using lard or tallow for a flaky crust, requiring a medium to hot oven and several hours of baking time. The process demands careful handling of the dough to avoid overworking, which can lead to a tough crust.
Science
Primary Reaction
Maillard Reaction, Gelatinization
Sensory Profile
Aroma ()
savorymeatyflakybutteryherbaceousearthy
Origin & History
Civilization
French
Era
Medieval