I'm a big fan of tarts, but my favorite kind are the ones that have a shortbread crust. I love how the shortbread ends up so buttery and crisp that you only need a scattering of toppings to compliment it. And when that topping is comprised of fresh summer berries, homemade jam, and drizzled with mascarpone cheese I basically have to come to terms with the fact that I'm going to eat half of it before anyone else even gets a slice.
I feel it's the crust that separates the tart from being just a pie with no lid on it. While the crust on a pie plays an important role, the pie filling is usually the star of the show. With a tart, the topping and the crust each have to hold their own in a 50-50 split. It's simple dessert math: Perfect tart = 50% delicious crust + 50% delicious topping. Dessert math is my favorite math.