Out-weird me??? OOP/OT...Re: [Sca-cooks] horsemeat

[Jones, Craig]

 Edouard Halidai commented:
> An interesting side effect though gave extra value to the experiment.
> During baking the crust pulled away from the edges of the pie plate,
> and the crust was strong enough to allow the pie to be removed from the
> pan intact.  If I had used a tart pan and not had the (inedibly hard)
> flange of crust around the edge of the pie, the result would probably
> have looked very like the tarts I've seen in period paintings -
> freestanding with an irregular edge (due to inconsistent shrinkage).
>
> I think I need to get a couple proper tart pans and make a few more
> tarts.  If they work then I'll take pictures and post them to the web.
Interesting. What does a "tart pan" look like? Is there any evidence

that these were used prior to 1600 CE? Bascially, I'm wondering how
the pie would differ if it was cooked on a flat try rather than in
a pan. I thought medieval pies were cooked that way, rather than in
a pan.
--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris            Austin, Texas         StefanliRous at austin.rr.com
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