tarts-msg – 6/22/08
Period small, open-topped, shallow pies.
NOTE: See also the files: pies-msg, meat-pies-msg, fruit-pies-msg, ovens-msg, fruits-msg, pastries-msg, flour-msg, custards-msg.
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Date: Sun, 11 Oct 1998 22:20:48 EDT
From: LrdRas at aol.com
Subject: SC - Tartys in Applis-NEW recipe-enjoy
This recipe would be good for a vegeterian or fast day feast also It is
recommended for experienced cooks.
* Exported from MasterCook *
Tartys in Applis (Apple Tarts)
Recipe By : L. J. Spencer, Jr. (copywrite 1998)
Serving Size : 8 Preparation Time :0:00
Categories : English Fruit
Pies & Pastry
Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
3 apples, peeled -- cored, chopped fine
2 pears, peeled -- cored, chopped fine
1/2 cup figs, dried -- chopped fine
1/2 cup Zante currants, dried -- chopped fine
1/4 teaspoon black pepper -- ground
2 teaspoons cinnamon -- ground
1/2 teaspoon nutmeg -- ground
1/4 teaspoon mace -- ground
1/4 teaspoon cloves -- ground
1 pie shell
sugar -- for garnish
Mix fruits and spices together thoroughly. Spread the mixture evenly in the
bottom of a pastry shell. Bake at 450 deg F for 15 minutes. Reduce heat to
360 deg F for 20 minutes or until crust is golden brown and filling is
bubbling. Serve at room temperature. Garnish with granulated sugar if
desired.
- - - - - - - - - - - - - - - - - -
NOTES: Original: Tartys in Applies- Tak gode applys & gode spycis & figs &
reysons & perys, & wan they arn wel brayed colour wyth safroun wel & do yt in
a cofyn, & do yt forth to bake wel. - Curye on Inglish
Although the original recipe doesn't specify seasonings, I chose to do so
based on a comparison to other tart/pastry type recipes from this manuscript.
I feel that this recipe was meant to convey the main ingredient of the tart
and was written for the pastry cook rather than any of the other myriad
specialty cooks available at the residence
The spices I used are typical of this sort of dish and provide depths of
flavor that literally lifts the original out of the depths of insipidity. The
spice mixture that I created is well within the acceptable range of other
similar mixtures that are listed in COE. Sprinkling a rounded tablespoon of
granulated sugar over the top after about a half hour out of the oven makes a
nice garnish.
Mincemeat-like recipes appear to have been very popular during the middle ages
and remained so right up until the end of the Victorian era with very little
change in ingredients or method of preparation. The popularity of mincemeat
dishes dropped dramatically throughout the first part of the 20th century C.E.
The economy of W.W.II brought about a major decline in availability of
ingredients as well as a major change in cooking styles, tools, utensils and
major product additions. Mincemeat dishes were reduced to the level the old
fashioned novelty that they are today.
This is a good recipe for the creative period cook because of it's obvious
resemblance to similar mincemeat-like recipes. The addition of 1/4 cup finely
diced suet and 6 ounces of finely chopped raw venison to the main ingredients
would make this tart substantial enough to serve as a first course. More
importantly, IMO, it would be as period as any thing we know about and with
appropriate documentation could be entered into A & S displays or competitions
without fear of 'being out of period'. :-)
Enjoy!
al-Sayyid A'aql ibn Ras al-Zib, AoA, OSyc
Guildmaster (The Guild of St. Martha)
Kingdom of Aethelmearc
Shire of Abhain Ciach Ghlas
Mountain Confederation
Clan Ravenstar
Date: Mon, 12 Oct 1998 07:05:54 -0500
From: vjarmstrong at aristotle.net (Valoise Armstrong)
Subject: Re: SC - Tartys in Applis-NEW recipe-enjoy
Tyrca wrote:
>Very interesting, Ras, and it brings up a question that I have had for
>some time, about mincemeat. I grew up with mincemeat pies for
>Christmas as something with _meat_ in them. My mother usually used
>leftover roast beef or venison, put it through a hand grinder, and
>added the apples and raisins, and canned the filling to use for the
>holidays. It is my father's favorite. As I grew older, and went more
>out into the world, I discovered that other people I talked to had
>never heard of meat in mince pies. They thought I was crazy.
>
>Did they really use meat in mincemeat pies in period? Or is my family
>just an abberation? Any recipes? Anyone?
Fruit in medieval meat pies was a very common occurance.
Actually, until the second half of the fifteenth century recipes for meat
pies with fruit seem to be much more common than for fruit pies without
meat. Many meat pies were baked in a heavy flour and water crust that
served mostly as a container for the ingredients and could stand up under
long cooking times. Some writer's have claimed that the innovation of a
lighter and more edible pie crust and suggested that this new pie crust
made the fruit pies (which needed shorter cooking times) much more popular.
This is all supposition on the part of the historians so I set out to see
if I could verify it by scanning a number of cookbooks for recipes for
fruit pies that did not include meat. Out of about twenty English, French
and German cookbooks from the 14th to 16th century one percent or fewer
recipes were for fruit pies in the earlier two centuries while twelve
percent of all the 16th century recipes were for fruit only pies.
These are imperfect statistics since most of my 16th C. sources were German
- - so it might be a regional fad.
Valoise
Date: Fri, 16 Oct 1998 17:25:33 -0800
From: david friedman <ddfr at best.com>
Subject: Re: SC - Tartys in Applis-NEW recipe-enjoy
Ras gave his worked-out version of the following 14th-c recipe:
>NOTES: Original: Tartys in Applies- Tak gode applys & gode spycis & figs &
>reysons & perys, & wan they arn wel brayed colour wyth safroun wel & do yt in
>a cofyn, & do yt forth to bake wel. - Curye on Inglish
For comparison, here is a richer version from a different source, with eggs
and cream and butter, but with the same ground apples and/or pears and
dried fruit as yours; it is 15th c. English and, unlike yours, specifies
the spicing. It does specify sprinkling on the sugar at the end--in this
case, cinnamon sugar.
A Flaune of Almayne
Ancient Cookery p. 452/39
First take raisins of Courance, or else other fresh raisins, and good ripe
pears, or else good apples, and pick out the cores of them, and pare them,
and grind them, and the raisins in a mortar, and do then to them a little
sweet cream of milk, and strain them through a clean strainer, and take ten
eggs, or as many more as will suffice, and beat them well together, both
the white and the yolk, and draw it through a strainer, and grate fair
white bread, and do thereto a good quantity, and more sweet cream, and do
thereto, and all this together; and take saffron, and powder of ginger, and
canel, and do thereto, and a little salt, and a quantity of fair, sweet
butter, and make a fair coffin or two, or as many as needs, and bake them a
little in an oven, and do this batter in them, and bake them as you would
bake flaunes, or crustades, and when they are baked enough, sprinkle with
canel and white sugar. This is a good manner of Crustade. [end of original;
spelling modernized]
2/3 c raisins pinch of saffron 1/2 c whipping cream
3 pears or apples 1/2 t salt 5 T butter
1/2 t cinnamon 3 eggs (large) 9" pie crust
1/4 t ginger 4 T breadcrumbs 1 T cinnamon sugar to sprinkle on at the end
A blender works well as a substitute for a mortar to mash the apples and
raisins; mix the liquids in with the apples and raisins before blending.
Bake at 375 for about an hour.
Elizabeth/Betty Cook (only a week behind the list, now)
Date: Sun, 05 Mar 2000 10:17:56 -0800
From: Valoise Armstrong <varmstro at zipcon.net>
Subject: Re: SC - Cherry tarts? - Question to the list. (long)
Just got back from Wash DC and found an amazing number of digests to
wade through, but glancing through the subject headings, it doesn't
look like anyone has replied to this. Following are a couple of cherry
pie recipes from Sabina Welserin, only one of them redacted. I'm sure
there are more in other cookbooks, but these are the only ones I've
got translated and on my hard drive.
Valoise
123 To make a very good sour cherry tart
Take a pound of sour cherries and remove all of the pits. Afterwards take a
half pound of sugar and a half ounce of finely ground cinnamon sticks and
mix the sugar with it. Next mix the cherries with it and put it after that
in the pie shell made of good flour and let it bake in the tart pan.
130 To make a sour cherry tart
Take the sour cherries, take out the stones and make a pastry crust as for
the other tarts. Take bread crumbs from grated white bread and fry them in
fat. Pour them on the crust, sprinkle sugar and cinnamon on top, Put the
sour cherries in it, leaving their juice in the bowl, sprinkle it well with
sugar and with cinnamon, make a crust on top of it, let it bake, as it is
customary.
Pastry for a two-crust pie
1 1/2 cups plain bread crumbs
1/4 cup butter or lard
3 cups pitted sour cherries (fresh or frozen, canned in water as a
last resort)
2/3 cup sugar
1 teaspoon cinnamon
Drain cherries. Melt butter in pan. Add bread crumbs and brown lightly. Set
aside to cool. Arrange bottom crust in pie pan. Add bread crumbs and sprinkle
with a third of the cinnamon and sugar. Add remaining sugar and cinnamon to
drained cherries and place on top of bread crumbs. Cover with remaining pie crust. Trim and flute edges and cut vent holes. Bake in preheated oven 450
degrees Fahrenheit for 10 minutes. Then reduce heat to 350 degrees Fahrenheit
and bake until brown (Approximately 35 more minutes).
Date: Sun, 05 Mar 2000 13:19:00 -0600
From: Magdalena <magdlena at earthlink.net>
Subject: SC - sour cherry pie
Someone asked for a cherry tart recipe a while back. I
don't think this is what she? had in mind, but I thought I'd
post it.
Platina 8.40
40. Sour Cherry Pie
Pound in a mortar pitted sour cherries which can be
called 'merendae'. When they are pounded, mix into them
well cut up roses, a little fresh cheese, and ground aged
cheese, a bit of pepper, a little ginger, a little more
sugar, and four beaten eggs. When they are mixed, cook in a
well-greased pan with a lower crust on a slow fire. When
they are taken off the fore, pour sugar and rosewater over
them. This does not differ much from the above in force and
pleasantness.
(the above is millet pie)
- -Magdalena
Date: Tue, 07 Mar 2000 02:44:51 +0100
From: Thomas Gloning <gloning at Mailer.Uni-Marburg.DE>
Subject: SC - cherry tarts & A tarte to provoke courage"
To make a good tart of Cheries.
Take your cheries and pick out the stones of them: then take raw yolks of egs, and put them into your cheries, then take sugar, Sinamon and Ginger, and Cloves, and put to your Cheries + make your Tart with all the Egges, your tart must be of an inche high, when it is made put in your cheries without any liquor, and cast Sugar, Sinamon, and ginger, upon it, and close it up, lay it on a paper, + put it in the Oven, when it is half baken draw it out, and put the liquor that you let of your cheries into the Tart: then take molten butter, and with a feather anoint your lid there with. Then take a fine beaten Sugar and cast upon it: then put your Tarte into the Oven again, and let it bake a good while, when it is baken drawe it foorth, + cast Sugar + Rosewater upon it, and serve it in."
(The good huswifes handmaide for the kitchen (1594?), ed. Stuart Peachey, Bristol 1992, 36f.) "To make a Tart of Cherries, when thestones be out, another waye. Seeth them in White wine or in Claret, and drain them thick: when they be sodden: then take two yolks of Egges+ thicken it withall: then season it with Synamon,Ginger, and Sugar, and bake it, and so serve it." (ib. 37.)
T.
Date: Fri, 2 Jun 2000 08:44:58 +1000
From: "Drake & Meliora" <meliora at macquarie.matra.com.au>
Subject: RE: SC - WANTED Period recipe for an apple & chestnut pie
Lorix,
> I had a really nice period recipe for an apple & chestnut pie. Alas, I
> cannot find where I saved it to ;-(
I'm currently way behind at Uni at the moment, so sorry if this has already
been answered. Is this the recipe you are looking for? It is from Alia
Atlas' Ein Buch von Guter Spise.
Regards Mel.
Ooops, just noticed it is walnut not chestnut - sorry.
61. Einen krapfen (A krapfen)
So du wilt einen vasten krapfen machen von nzzen mit ganzem kern. und nim
als vil epfele dor under und snide sie wrfeleht als der kern ist und roest
sie mit ein wenig honiges und mengez mit wrtzen und tu ez uf die bleter die
do gemaht sin zu krapfen und loz ez backen und versaltz niht.
How you want to make a fastday krapfen of nuts with whole kernels. And take
as many apples thereunder and cut them diced, as the kernel is, and roast
them well with a little honey and mix with spices and put it on the leaves,
which you made to krapfen, and let it bake and do not oversalt.
Recipe 61: An Apple and Walnut Tart
copyright 1994 Alia Atlas
4 apples, peeled and diced. (about 2 cups) (used Granny Smith)
2 cups walnuts
1/2 cup honey
1 1/2 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground mace
1/4 tsp ground cloves
1 pie crust (made of flour, butter, water and salt)
Cook the apples in the honey until they are starting to become soft. (This
takes approximately 10 minutes.) Mix the cooled apples and honey with the
walnuts and spices. Roll out pie crust and put in pan. Fill crust with
mixture. Cook in the oven at 3508 F until crust is brown (approximately 30
minutes).
Date: Sun, 29 Apr 2001 00:58:00 +0200
From: tgl at mailer.uni-marburg.de
Subject: SC - parma tarts
There is a recipe "De torta parmesane" in the "Liber de coquina ubi
diuersitates ciborum docentur", part V, #6. This cookbook is extant in
two codices, according to the editor, Marianne Mulon, both probably
written in the early 14th century.
Thomas
PS.: In case you want (or somebody else wants) to take a look at the
Latin text, I append it here:
6. -- De torta parmesane: ad tortam parnesanam, [ed!] accipe pullos bene
depilatos et incisos uel demembratos et suffrige eos cum cepis bene cisis
<<418>>
cum lardo in bona quantitate. Et decoctis ipsis pullis, pone desuper
species trittas cum sale ad sufficientiam. Accipe etiam herbas odoriferas in bona quantitate, tere fortiter et super pone de safrano. Postea, accipe uentrem porci; elixa fortiter; excoria eam, in pinguedinem eius fortiter percute cum cutello et misce cum herbis predictis et aliquantulum de caseo grattato et distempera cum ouis. Et fac inde rauiolas albos. Et si in eisdem addideris petrosillum et alias herbas odoriferas, potes facere rauiolas uirides.
Item, accipe amigdalarum mondatarum aliquam quantitatem et tere eas fortiter. Et diuide per medietatem, in quarum una parte pone de speciebus in bona quantitate et in alia ponas zucaram et de utrisque facias rauiolos semotim.
Item, accipe budella porcina bene pinguia lota et imple ea de bonis
herbis et caseo et lixa.
Item, recipe presucum et ettiam salcicias et inscinde subtiliter et
oua fracta commisce cum eis et ibi pone pullos prius dictos et sepe misce
cum cocleari, donec sit spissum. Postea, remoue ab igne et assapora cum sale.
Vltimo, recipe farinam albam mondatam et fac inde pastam solidam.
Postea, forma ad modum testi et appone farinam parum inter pastam et
testum cum cocleari. Postea, de brodio dictorum pullorum inunge pastam
et facias in predicta pasta plura solaria. In primo solario pone carnes
pullorum; in secundo solario pone rauiolos albos et saporem desuper; in tertio
solario, pone presuccum et salcicias; in .4o. solario, de eisdem
carnibus; in .5o. solario, de ceruellatis; in .VIo. solario, de rauiolis
amigdalarum; et sic deinceps si habeas fercula. Et in quolibet solario, pone dactilos et species ad sufficientiam.
Postea totum cooperias pasta et pone super prunas et testum desuper.
Et postea, cooperi de prunis super et subtiliter et frequenter dictam tortam
discooperias et unge cum lardo. Et si forte frangatur dicta torta, accipe
pastam subtiliter operatam et balnea cum aqua et pone super fracturam
et pone testum calidum desuper.
Postea, quandoque uidebitur esse cocta, porta coram domino cum magna
pompa.
Date: Sun, 29 Apr 2001 10:44:32 +0200
From: Jessica Tiffin <melisant at iafrica.com>
Subject: Re: SC - parma tarts
>"E. Rain" wrote:
>> so I'm wondering, what's the earliest known form of the Parma Tart recipe
>> out there? I'm currently looking at the version in the Anonimo Toscano late
>> 14th c. at the same time it also appears in the Anonimo Veneziano, and in Le
>> Viander de Taillevant, but it is not found in Forme of Cury (or the other
>> manuscripts contained in Cury on englysch).
As Adamantius said, there are two articles on Parmesan Pies in Petit Propos
Culinaires #59 and #61, by Anna Martellotti; the pie seems to consist of
layers of meats, including fowl, in a dough case, with some smaller rolls
or filled pasta included under the main crust. The author finds parallels
in Babylonian recipes (1700 BC), Athenaeus (300BC) and some 12th-century
Arabic dishes, although these are similar constructions which do not have
the same name. Later versions are not quite as elaborate as earlier ones.
JdH
Lady Jehanne de Huguenin (Jessica Tiffin)
Chronicler, Shire of Adamastor, South Africa
Date: Sun, 29 Apr 2001 08:32:52 -0400
From: Philip & Susan Troy <troy at asan.com>
Subject: