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1. A small, baked pastry that is round in shape with a shallow wall around the entire base. Typically a Tart is made with a pastry dough that is light and flaky or a shortcrust that is dense and crumbly.

A berry, much like a small grape, native to France and northern Europe that is related to the green gooseberry.

Other than being a smaller version of a Tart pastry, this food item is basically the same as a Tart or Tarte in appearance.

Originating in Austria, it is a sweet dessert baked into a 10 to 12 inch diameter tart. A Linzertorte consists of a pastry crust typically made with flour, butter, hazelnuts, almonds, lemon zest, and a variety of seasonings.

A round or oblong shallow pan with smooth or fluted sides. Some varieties of the pans contain removable bottoms so the contents can be removed easily and cleanly, while retaining the shape created by the fluted sides of the pan.

A small, round, black berry with a sweet, juicy flavor, which is grown mainly in France and northern Europe.

A berry, much like a small grape, native to France and northern Europe that is related to the gooseberry.

A peach that is large in size that has a dark red colored skin that surrounds a similar reddish-purple juicy flesh, which provides a tart flavor.

A smooth, shiny-skinned fruit first grown in Asia centuries ago that are now grown in all regions of the world.

A small green citrus fruit providing juice or peels that are added to food dishes to provide a tart taste as an ingredient.

A round, dark red, tart berry that is a close relative to the blueberry. There are several varieties, but the species most used are native to the northern U.S.

Translated, a Torta means tart in Italian, which describes a small tart-like food that may be baked or made with cold, refrigerated ingredients that do not require baking.

A type of fish paste made with Anchovies that are combined with cream, olive and corn oils, sugar, spices and seasonings.

Common in Japan, this variety of plum is very popular for it health benefits. The ume plum is a fruit that is harvested when it is green before it ripens to be used as a pickled condiment, which is referred to as umeboshi.

A large apple that is green to yellow in color with a red blushing or streaking. It is a crisp, juicy apple with a tart flavor.

A name given to an early era dessert made by those who came to America during the 1600's. There are now numerous variations of this dessert using any type of fruit, but the most well known is Apple Brown Betty or simply Brown Betty.

A descriptor of wine. See “sharp” and “acidic”.

A berry, much like a small grape, native to France and northern Europe that is related to the gooseberry.

A type of lemon that does not have the exceptionally tart flavor of standard lemons. Meyer lemons are typically considered to be sweeter in both flavor and aroma, providing a taste mildly similar to a tangerine.

A green to yellow colored apples that is medium sized with a russet area around the stem. The inner flesh is firm textured, white and tart flavored.