Glossary T
Deutsch: Tarte/Obstkuchen, Español: Tarta/Torta, Português: Tarte/Torta, Français: Tarte, Italiano: Torta/Crostata
Tarte (a French term) in the food context refers to a baked dish consisting of a pastry base and a filling. It is characterized by having no top crust (unlike a pie), leaving the filling exposed. Tartes can be either sweet (filled with fruit, custard, or pastry cream) or savory (filled with cheese, vegetables, or meat), and they are typically baked in a shallow, straight-sided pan, often with a removable bottom.
Tarte Tatin refers to French apple pie served with Crème chantilly (whipped cream). Tarte Tatin is named after the two (2) Tatin sisters who ran a restaurant in Orléans in the 19th century
Tartifle refers to the potato in the Ardèche occitan dialect which is used in two (2) dishes that are typical of the Ardèche department of France: Crique and Bombine. A crique is a flat cake made from grated potato with salt and pepper and cooked in a frying pan in a little butter.
Ardèche is a department in south-central France - in Rhones Alpes Region.
Taslik refers to a Turkish dish made of thin sliced gizzards cooked with chopped green peppers and tomatoes; looking like the classic Menemen, but the the cooked dark gizzards are used in place of the eggs. Taslik can be served as a main dish.
In the Philippines, we also eat and served chicken gizzard cooked Adobo style together with chicken liver. When cleaned and cooked properly, gizzard is a delicious alternative to meat.