TART  , a dish of baked pastry containing See also:

• FRUIT (through the French from the Lat. fructus; frui, to enjoy)

fruit, a fruit See also:

• PIE

pie; also a small open piece of baked pastry with jam placed upon it . The word was adapted from the O.Fr. lame; the older See also:

• FORM (Lat. forma)

form must have been torte, as is seen in the mod . Fr. tourte and the diminutive tortel or torteau; the origin is the See also:

• LAT

Lat . Jolla, See also:

• TWISTED

twisted (torquere, to twist), used of a cake in Med . Lat., the See also:

• PASTE (O. Fr. paste, modern pate, Late Lat. pasta, whence also in Span., Port. and Ital., from Gr. 1r&vrrl or 1raara, barley porridge, or salted pottage, ir&ao'ety, to sprinkle with salt)

paste or dough of cakes or tarts being rolled or twisted . The alteration of the vowel is also seen in Ital. tartera . In See also:

• ENGLISH

English there is some confusion with " tart," See also:

• SHARP, GRANVILLE (1735-1813)
• SHARP, JAMES (1618-1679)
• SHARP, JOHN (1645-1714)
• SHARP, RICHARD (1759-1835)
• SHARP, WILLIAM (1749-1824)
• SHARP, WILLIAM (1856-1905)

sharp, See also:

• ACID (from the Lat. root ac-, sharp; acere, to be sour)

acid, See also:

• BITTER, KARL THEODORE FRANCIS (1867– )

bitter, which comes from O.E. teart, sharp, severe, properly " tearing," from teran, to See also:

• TEAR

tear; cf .