I love colourful tarts, don’t you?
Nevermind if they are too sweet to your taste or too creamy, are you kidding me?
You should be happy someone invented these! AND these tarts were baked by yours truly, thankyouverymuch!
Food historians tell us tarts were introduced in Medieval times. Like pies, they could be savoury or sweet. Generally, the difference between a tart and a pie is the former does not contain a top crust. This made tarts a popular choice for cooks who wanted to present colorful dishes.
“The term ‘tart’ occurs in the 14th century recipe compilation the Forme of Cury [a cook book], and so does its diminutive ‘tartlet’. The relevant recipes are for savour items containing meat. A mixture of savour and sweet was common in medieval dishes and typical of the elaborate, decorative tarts and pies which were served at banquets. There was, however, a perceptible trend towards sweet tarts. These usually contained egg custard and fruits of various kinds, which could be used to provide the brillant colours of which medieval cooks were fond: red, white, and pale green from fruits; strong green from spinach, which was used in sweet tarts; yellow from egg, with extra colour from saffron; and black from dark-coloured dried fruits. There are many 16th century recipes for coloured tartstuffs’.”
—Oxford Companion to Food, Alan Davidson [Oxford University Press:Oxford] 1999 (p. 785)
[excerpts from : http://www.foodtimeline.org/foodpies.html#tarts%5D