he idea is, I suppose, that tarts are more suited to summer, pies to winter. An open topped pastry case is the ideal opportunity to show off slices of knobbly, seasonal tomatoes or an OCD arrangement of summer berries. A pie’s second layer of pastry will satisfy our winter need for the comfort of golden dough. And yet we happily bring out a pork pie at a July picnic or eat an open-topped tarte tatin on a wet weekend in February. And as much as I like the visual appeal of a tart, it is that extra layer of pastry that gets my vote rain or shine.