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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.

The French term for "tart", this food item is a common pastry that can contain sweet or savory ingredients.

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

A cold sauce used as a condiment most often with fish but also on other foods such as vegetables. It is made with a mayonnaise base combined with ingredients such as chopped pickles, chopped onions, capers, olives, lemon juice or vinegar, and at times is lightly flavored with mustard.

A well-known French upside-down fruit tart that is traditionally made with apples. It is made by covering the bottom of a baking dish with sugar and butter, and then the apples are added.

A white, powdered substance, also referred to as potassium salt, that is the residue (by-product) from the tartaric acid remaining in wine casks after the fermented grapes have been removed.

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

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.

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, 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.

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

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

A large sized apple that is covered in red over a green to yellowish background. Its juicy flesh has a sweet but tart flavor and a firm texture.

A French onion tart that is similar to a pizza or a savory pie. It is often served as a main dish or an hors d'oeuvre in Nice, France where it originated.

A small, magenta-colored berry with a tart flavor harvested from low growing shrubs that are commonly found in Great Britain and northern Europe.

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.

Describes the quality of sourness, sharpness, and tartness of a wine. It is the taste in the mouth when consumed.

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.

An orange colored autumn fruit with a smooth skin and a reddish orange jelly-like flesh, which has a very tart flavor prior to ripening and a delicately sweet flavor, somewhat like a sweet plum when ripe.