As soon as the pies have drained, brush on the honey. As a result, the pastries were baked, not fried, which I guess made them healthier. [4], Tarts are typically free-standing with firm pastry base consisting of dough, itself made of flour, thick filling, and perpendicular sides while pies may have softer pastry, looser filling, and sloped sides, necessitating service from the pie plate.[5][6][7]. Holy freaking cow. The best part: They're not that hard to make.

This is me making Powder Forte In a pot, heat the honey, skimming off any scum that rises. –Thomas Dawson, The Good Huswifes Jewell, 1596. Cinnamon 1/2 tsp. Medieval Fruit Tarts- blueberry, strawberry, apricot, cherry “A man was pushing a load of tarts by on a two-wheeled cart; the smells sang of blueberries and lemons and apricots. We also used this recipe for the blueberry and ambiguous berry tarts. Meng þise with oile. In a separate container, beat egg yolks and honey together.
heee, snort, breakfast on the wall i love it! What would happen if these were fried in bacon grease? Remove from oven and fill as per the recipe.

Hope you and your husband love the recipes!

Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window). Medieval Recipes Ancient Recipes Renaissance Food Just Desserts Dessert Recipes Cherry Tart Fruit Tarts Dessert Tarts Sweet Treats. Notify me of follow-up comments by email. If so, wouldn’t it brittle when I try to attach the lid?

That adjective was a relic from the recipe we based ours on. I can’t really imagine any of these in this recipe. Medieval Fig Tarts.

I’ll have to try this with a little cheat and use store bought pastry dough. While originally savoury, with meat fillings, culinary tastes led to sweet tarts to prevail, filling tarts instead with fruit and custard.

Place apple pieces and cream in a pot on the stove and simmer until apples break down, about 20 to 30 minutes. © Copyright MMX - MMXIX.

…also, does the recipe account for a lit, too, or will I have to double the ingredients? :).

Next, add a little vinegar or lemon juice to sharpen the taste. Bake the shell for around 10 minutes at 350 degrees, but be sure to not let it start to brown!

Take wine & Fresh broth, Cloves, Maces & Marrow, & poweder of Ginger & Saffron & let all boil together & put thereto cream (& if it is clotted, draw it through a strainer) & yolks of Eggs, & mix them together, & pour the liquor that the Marrows was seethed in thereto; then make fair coffins of fair paste, & put the Marrow therein, & mince dates & strawberries in time of year, & put the coffins in the oven, & let them harden a little; then take them out & put the liquor thereto, & let them bake, & serve forth.
To pre-bake a shell, line a pan with dough, rolled very thin.

The pastry recipe is 16th c., the fig recipe is 14th c. I’m never sure when doing the 14th and 15th c. recipes what “dowe” or “paste” means.

While sweet pastries and jams were being made in the early Middle Ages as well, fruit pies and tarts didn't become popular in Europe until sometime in the 16th century.

These recipes feature both sweet & savory pies or tarts.

Trust me, you'll want more. I used that, and then boiled it down to make it thicker.