What is European Fruit filled pastry called?

There are many delicious European fruit-filled pastries, and the specific name depends on the country and specific recipe. Here are a few examples:

General terms:

* Fruit tart: This is a broad term that can refer to various pastries with a crust and fruit filling.

* Fruit pie: Similar to fruit tart, but often with a top crust.

* Strudel: A thin, flaky pastry filled with fruit and often other ingredients like nuts, raisins, or breadcrumbs.

Country-specific names:

* Tarte Tatin (France): A classic French tart with caramelized apples.

* Galette (France): A free-form tart often made with seasonal fruit.

* Strudel (Austria, Germany): A famous Austrian/German pastry with a thin, flaky dough filled with fruit and other ingredients.

* Pastiera Napoletana (Italy): A traditional Neapolitan Easter pastry filled with ricotta cheese, wheat berries, and candied orange peel.

* Empanada (Spain, Portugal, Latin America): A savory or sweet pastry with a folded crust filled with various ingredients, including fruit.

* Pain au raisin (France): A type of pastry with a flaky dough filled with raisins.

* Crostata (Italy): A type of tart often filled with jam or fruit.

Beyond Europe:

* Empanada (Latin America): A versatile pastry filled with various ingredients, including fruit.

* Turnover (United Kingdom): A small pastry filled with fruit or other ingredients.

It's best to be specific when asking about a European fruit-filled pastry. If you have a particular pastry in mind, providing more information, like the country of origin or specific ingredients, will help me give you a more accurate answer.