[Sca-cooks] tart crusts

[Daniel Myers]

On Saturday, December 21, 2002, at 12:06 AM, Phlip wrote:

>> By "tart pan" I mean a flat bottomed pan with short sides that are
>> steeply sloped or even vertical.  Most modern tart pans I've seen have
>> fluted sides, but I have no idea if that form dates back prior to 1600
>> CE.
>
> Hey, love, any chance you might be able to find the pic, or similar
> pix to
> what you're suspecting? I'm thinking it might be interesting to try to
> reproduce a tarte pan or two- fuctional if not necessarily 100" a
> reproduction of an original.

Haven't come across a picture of a period tart pan yet.  I think it'd
be something about halfway between a modern cake pan and a modern pie
pan, perhaps with fluted sides.  If I find a proper picture then I'll
forward it to you - and if you do make a couple functional medieval
tart pans, I'll happily buy them from you.  ;-)

- Doc


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  Edouard Halidai  (Daniel Myers)
  http://www.medievalcookery.com/
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