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Any of a variety of cooking weights that can be used to keep a pie, tart, or pastry crust from bubbling up, curling and shrinking when blind baking the crust.

A fish paste made from anchovies and sardines. It is used as a topping for a French onion tart, referred to as a pissaladière, which is similar to a pizza or a savory pie.

In reference to dishes with a flavor that is both sweet and tart. The flavor generally comes from the combination of both sugar and vinegar in making a dressing or sauce that is served with meat, fish or vegetables or a combination of these foods.

A frozen mixture containing unsweetened fruit juices, fruit and sugar combined to provide a very tart and tangy flavor.

A variety of apple that has a creamy yellow flesh with a sweet and slightly tart flavor. The skin color is a warm red with areas of golden yellow.

A small deep red apple with a juicy, yet firm, greenish yellow flesh and a tart, wine-like flavor. The Winesap apple is a good eating apple or served in salads.

A type of berry that grows in bunches on vines. There are hundreds of varieties grown in many parts of the world.

Made from steel, plastic or wood, this utensil is designed for use in serving individual pieces of pie, quiche, tart, or any food item that is cut into wedge-shaped slices.

A descriptor of wine reminiscent of the aroma and flavor of table grapes. “Grapey” wine tends to be tart and lacks fruit flavor.

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

A hybrid of the raspberry and blackberry which looks like a long dark red raspberry but has a sharper tart flavor.

A smaller and rounder lime than the more common Persian lime. It is yellowish green in color, has a tart flavor, and is known mostly for its use in key lime pie.

A very popular apple variety that is shiny red in color and has a juicy, sweet, and slightly tart flavor, and is used as a snack or in salads and desserts.

A round, bright red apple with an aromatic, rich flavor when cooked. The Rome is a slightly tart apple that tastes somewhat bland when eaten raw, however when cooked its flavor is enhanced.

A French blue cheese, made from sheep's milk, which has a distinctively sweet, but tart to salty flavor with a semisoft, crumbly texture.

Unleavened dough consisting of flour, shortening or butter, and liquid, such as puff pastry, and pastry for pies or tarts.

A variety of winter pear that has a dark golden color, slender neck, and a sweet, but slightly tart flavor.

A sweetened sauce made from cooked apples and spices. Applesauce can be smooth or chunky, very sweet or tart, and can be flavored with other fruits to create a blend.

Dried cranberries are made in a similar process to making raisins from grapes in which the fresh cranberries are partially dehydrated or dried in some manner.

Produced from a plum, this red colored seasoning is made from the juices created by the pickling of ume plums.