What type of pastry is typically used for making tarts?

Shortcrust pastry is typically used for making tarts due to its firm and crumbly texture, which provides the perfect base for both sweet and savory fillings. This type of pastry is made from a mixture of flour, fat (usually butter), and a small amount of water, resulting in a dough that is easy to roll out and can be pressed into tart pans. The structure of shortcrust pastry allows it to hold its shape well during baking, ensuring that tarts maintain their form and don't become soggy or collapse under the weight of the fillings.

In contrast, phyllo dough consists of thin layers of pastry that are typically used in dishes like baklava and spanakopita, where flaky and light textures are desired rather than the sturdy base required for tarts. Puff pastry, known for its airy and flaky qualities, is often used in pastries like vol-au-vents and palmiers, but it does not provide the same structural integrity that tarts require. Choux pastry, used to make éclairs and cream puffs, is designed to puff up during baking to create a light, hollow interior, making it unsuitable for tart applications where a solid base is necessary.