Also tourt. [mod.F. tourte, now, a piece of pastry containing meat, fish, etc., eaten hot, a pie; dial. bread in the form of a disk, a round flat cake, also in transferred senses; in dial. F. torte, Sp. and It. torta:—late L. tōrta a cake of bread, of uncertain origin. Cf. also TORTA.] (See quots.)
1706. Phillips (ed Kersey), Tourte, (in Cookery) a kind of Pastry-work bak’d in a Pan; a Pie.
1725. Bradley’s Fam. Dict., Tourte or Pan-pie, in general a Pie bak’d in a Pan, of which there are several Sorts. Ibid., To make a Tourte of Veal Sweet-Breads.
1762. Char., in Ann. Reg., II. 34. The pheasant tourt was a discovery he made in Spain.
1895. Funk’s Stand. Dict., Tourte.
