an early apple tart england, 1381

Categories
English
Medieval
Desserts
Pie/tart
Fruit
Yield
9 -in pie
MeasureIngredient
Apples
Pears
1 cup Water
1 tablespoon Sugar
2 tablespoons Flour
½ cup Chopped dried figs
½ cup Raisins
1 teaspoon Cinnamon
¾ cup Sugar
1 tablespoon Lemon juice
½ teaspoon Nutmeg
½ teaspoon Ginger
¼ teaspoon Saffron
  A little red wine or rum
1½ pounds (9") flaky pastry

"Peel and core the apples and pears and slice them thinly. Put the cores and skins in a saucepan with the water and a little sugar Leave to boil until reduced by about a third. Meanwhile, make the pastry.

"Toss the fresh fruit in a bowl with the flour, then add the sugar and the dried fruits and dates, steeped with the lemon juice and spices in a little red wine or rum. Roll out the pastry and line a 9-inch pie dish with it, reserving enough for the lid. Fill the pie with the mixed fruit and strain over [the filling] the juice from the cores and skins. Cover with the pastry lid and bake at 350f for about 30 minutes."

From _Ancient Cookery,_ (1381): "For to make Tartys in Apples: Take good apples and good spices & Figs and raisins and Pears and when they are well braid colour it with safron well and do it in a coffin and do it forth to bake well."

_Seven Centuries of English Cooking_ Compiled and updated by Maxime de la Falaise Grove Press, London, 1992 Typos by Jeff Pruett.

Submitted By JEFF PRUETT On 04-24-95

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