[Sca-cooks] Welserin Pear Tarts

[Barbara Benson]

Greetings,

As promised to the Gorgeous one I have completed my A and S competition and
am now prepared to provide the results. I am afraid that the total
documentation is around 5 pages long, and that is a bit much, so to start
off I am just going to post the redactions. If anyone wants the whole kit &
caboodle (including you Stefan ;) I would be happy to send it on:

All english translations by Valiose Armstrong.
73 A pear tart
Take pears and peel them and cut them into thin strips, take beef marrow,
cinnamon, sugar and raisins and let it bake. If you do not have any marrow
then use butter or another fat.
My interpretation
2/3  C - Raisins - soak a bit in hot water and drain
5 T - Unsalted butter
2 1/2 t - Cinnamon
2 T - Sugar
3  to 4 - Pears
Pre-heat oven to 375 degrees F. In a small container mix sugar, raisins and
cinnamon; set aside. In another container soften butter using a fork.
Prepare tart shell (#61)  and chill. Peel pears, cutting off stem and
bottom. Cut pears into 3 pieces lengthwise. Lay each slice on its flat side
and slice into thin strips. Place in bowl of water to avoid browning. After
all pears are sliced drain well and transfer to dry bowl. Add spice mixture
and toss well. Smooth up to half of the butter onto the bottom of the tart
shell. Put pear filling into tart shell and then dot the top evenly with the
remaining butter. Place onto cookie sheet and cook in oven for 55 minutes or
until done.

80 A pear tart
Cut out of each pear eight or twelve slices, according to how large the pear
is, fry them in fat, take them after that and lay them nicely around the
tart and sprinkle them under and over with sugar, cinnamon, cloves and
raisins and let it bake.
My interpretation
2/3 C - Raisins - soak a bit in hot water and drain
2 T - Sugar
2 t - Cinnamon
1/2 t - Cloves
3 to 4  - Pears
2 - Sticks unsalted butter
Pre-heat oven to 375 degrees F. In a small container mix sugar, cinnamon and
cloves; set aside. Prepare tart shell (#61)  and chill. Cut pears in 8 to 12
slices depending on size. Remove seeds and string core - do not peel. Place
both sticks of butter in a heavy skillet and melt, allow to get hot enough
for frying but do not burn. Set tart shell beside stovetop and sprinkle a
good bit of the spice mixture and some of the raisins over the bottom of the
crust. Fry slices of pear in butter a few at a time - do not overcrowd the
pan. Cook pears until they start to brown a bit - but not too long because
when you try to remove them from the butter they will fall apart. Transfer
pear slices directly to tart shell and try to place them neatly and
attractively in the shell. After you have one layer of pears over the bottom
of the crust, sprinkle on more spices and raisins. Continue until all of the
pears are done and finish with a layer of spices and a very few raisins.
Drizzle a bit of the butter into the tart if you want to. Place onto cookie
sheet and cook in oven for 50 minutes or until done.

87 To make a pear tart
Then take the pears and peel them and remove the cores and divide the pears
into two parts and cut them into slices as wide as the pear is and turn them
over in a little good flour. Then heat up some fat and roast them therein,
until they are a little browned, afterwards prepare the pastry shell and lay
them on top of it, close together. Take cinnamon, sugar and raisins mixed
and sprinkle them on the crust and over the top of it, let it bake a while.
After wards take Malavosia, put sugar into it and cinnamon, let it boil
together, pour it over the tart and let it cook a short while.
My interpretation:
1/2 C - Raisins - soak a bit in hot water and drain
 2 t + 3 t - Sugar
2 t + 2 t  - Cinnamon
3/4 C - Wine made from Malvasian Grapes - also known as Malmsey Madeira
3 to 4  - Pears
1/2 to 3/4 C - Flour
2 - Sticks unsalted butter
Pre-heat oven to 375 degrees F. In a small container mix 2 t sugar and 2 t
cinnamon; set aside. Prepare tart shell (#61)  and chill. Peel pears. Cut in
half lengthwise and remove core. Place flat side down and cut crosswise.
Place sliced pears into a bowl of water to avoid browning. After all pears
are sliced, drain well. Place flour into dry bowl and flour each slice of
pear, put into bowl. Place both sticks of butter in a heavy skillet and
melt, allow to get hot enough for frying but do not burn. Set tart shell
beside stovetop and sprinkle a good bit of the spice mixture and about half
of the raisins over the bottom of the crust. Fry slices of pear in butter a
few at a time - do not overcrowd the pan. Cook pears until they start to
brown a bit - but not too long because when you try to remove them from the
butter they will fall apart. Transfer pear slices directly to tart shell.
After you have one layer of pears over the bottom of the crust, sprinkle on
more spices and raisins. Continue until all of the pears are done and finish
with a layer of spices and a very few raisins. (Your numbers of layers will
vary depending on the size of your tart.) Place onto cookie sheet and cook
in oven for about 50 minutes. While the tart is baking put the wine, 3 t
sugar and 2 t cinnamon into a saucepan and bring to a boil. Reduce a little
bit. After about 30 minutes in the oven, pull the tart out and drizzle wine
mixture over the tart (make sure you stir it up before pouring) - resume
cooking until done.

On this third tart, after the first test that used 1/2 C wine I upped it to
3/4 C wine for this version. After tasting it at the competition I still
think there is not enough wine. I am a bit of a wuss when it comes to wine,
so I tend to be a bit cautious with it. I would suggest if you do make this
that you up the wine yet again.

I received full marks from the judges and there were no left-overs. I
received extra complimentary remarks on the tart shell (I posted it here a
couple of days ago) from a good Mistress who has worked with the same recipe
herself. Made me blush good and proper.

Sorry if this is all too much!

Glad Tidings,
Serena da Riva

ps: I tried to remove all fractions and ampersands that might not translate
well. Tell me I missed any.
pss: Olwen, my hubbie took pictures, when they are developed I will post
them!