Talibur (pastry shop) : The talibur is a pastry Picardy made of one apple which was peeled, hollowed out and filled with sucre, cooked in a square of puff pastry ou broken, the edges of which are welded withœuf beaten.
The talibur, also called “rabotte” or “caged apple”, corresponds to the Bourdelot Norman, which becomes the "gallopin" in the Orléanais and the "bourdaine" in the Perche.
A variant of the talibur is a pie stuffed de compote de apple.